With the support of our stable Hungarian producer base, this vegetable is always available in high quality in our wholesale assortment – ask us for an offer!

Black salsify (Latin name: *Scorzonera hispanica*) is a unique but still little known root vegetable, often referred to as “winter asparagus”. This name is not accidental: although it is not very attractive on the outside – elongated, black-skinned, resinous to the touch – the inside is white and the flavour is slightly sweet, slightly reminiscent of asparagus. It originated in southern Europe and Asia Minor, but spread throughout Europe in the Middle Ages, where it was long regarded as a medicinal plant.

It is an excellent health choice: it is extremely rich in fibre, especially inulin, which aids digestion and supports the health of the gut flora. It also contains vitamin C, potassium, iron, calcium and vitamin E. Its low calorie content makes it an excellent addition to diets and it is also highly recommended for diabetics.

Specificities of production

Black salsify is a cool-weather vegetable, so it is mainly grown in temperate countries. It is an open field crop that requires a lot of patience and care, as it can take up to 7-8 months from sowing to harvest. The seeds are sown in early spring and the roots are harvested in autumn or winter.

Germany, France and Belgium are the largest producers in Europe. In Hungary, there are also small farms growing black salsify, but domestic production is not yet significant. In Hungary, it is most commonly found on store shelves from the end of October to March. At the beginning of the season, a higher proportion of the production comes from abroad, mainly from French and German imports, while later, from mid-winter, domestic production may become available.

How to choose a good quality black salsify?

When shopping, it’s easy to choose the best quality black salsify by following a few simple steps:

  • The root should be straight, hard, firm to the touch, not soft or wrinkled.
  • The skin is dark brown or black in colour, with a slightly resinous feel – it’s completely natural.
  • Avoid specimens that are excessively curved, cracked or dried.
  • Thinner roots tend to be more tender, while thicker ones can have a more intense flavour.

How do we use it in the kitchen?

Preparing black salsify requires a lot of attention, but it is worth the effort because it is versatile and adds a special flavour to dishes. When cleaning it, it is advisable to wear rubber gloves, as the milk liquid from the root is sticky and can slightly discolour the skin. Peeled roots should be immediately put in lemon water or vinegar to prevent them from turning brown.

Ideas for use:

  • Cooked and served with butter, as a side dish – just like asparagus.
  • As a cream soup, pureed – especially delicious with potatoes or parsnips.
  • Fried or baked in the oven – breaded black-eyed peas can be a unique alternative to fried vegetables.
  • As an ingredient in pies, casseroles and vegetable frittatas.

How do we store it?

Fresh black salsify can be stored in the vegetable compartment of the fridge for 1-2 weeks, but it is important to keep it dry, preferably in a paper bag or loosely covered box. Peeled, chopped roots can be kept fresh in lemon water for a few hours, but for longer storage it is best to boil or freeze them.

Interesting facts about black salsify

  • In the Middle Ages, it was also known as “black magic root” and was used against snakebite and plague for its medicinal properties.
  • It acts as a prebiotic because of its inulin content, which supports good gut bacteria.
  • The plant has yellow flowers and is related to the sunflower – after flowering, the seeds fly away in a parachute-like pattern, like dandelions.
  • It became popular in Western Europe in the 1600s, especially in royal kitchens.

Tips for using black salsify in the kitchen

  • Always wear rubber gloves when peeling and use a stainless steel knife, as the milk liquid from the plant will oxidise.
  • Cooking time is 15-20 minutes, but do not overcook, as it will lose its pleasant consistency.
  • Cooked in water acidified with lemon or a little vinegar, it retains its light colour.
  • It goes well with butter, garlic, parsley, nutmeg and cream.
  • It is an excellent side dish for roast meats and fish dishes, but also a great vegetarian dish.

If you haven’t tried it yet, it’s time to discover the unique world of black salsify: unique taste, rich nutritional value and a surprising variety of uses in the kitchen.