Salsify

A root vegetable that consists of two varieties:

• black salsify, (or scorzonera) with its black skin and snowy white flesh, and
• white salsify (or oyster plant) with its white skin covered in tiny hair-like rootlets.

Both varieties have a delicate flavour, somewhat similar to oysters and asparagus, and are often at their best when boiled or poached and served with a knob of butter or a creamy white sauce. They may also be used in soups and stews.