See Oyster plant (a), under Oyster.
A root vegetable with a delicate flavour. Also called the oyster plant.
Salsify is a root vegetable. There is a black-skinned variety with white flesh sometimes called scorzonera, and a white salsify, sometimes called oyster plant. The delicate flavour is similar to asparagus. Best cooked simply - boiled or poached and served with butter. It is easier to peel after cooking.
edible root of the salsify plant
Mediterranean biennial herb with long-stemmed heads of purple ray flowers and milky sap and long edible root; naturalized throughout United States
either of two long roots eaten cooked
Salsify is a thin, parsniplike root vegetable with beige skin and white flesh. It's related to scorzonera. Native to the east Mediterranean, it is used a lot in European cooking and is a common vegetable in France where it is also available tinned – tasting a little like preserved asparagus. Fresh salsify only needs scraping or peeling (like carrots) and should then be placed in acidulated water to stop it discolouring. The root can also be microwaved, boiled, steamed, creamed, or mashed and is highly nutritious, containing plenty of dietary fibre but no fats.
A long narrow root more familiar in European markets than in the U.S., salsify is also called oyster plant or egetable oyster because itÂ's flavor resembles that of oysters. The white or pale golden roots are peeled, simmered and served with butter sauce or included in a stew with other root vegetables.
A root vegetable with oyster-flavored flesh.
Also known as the "oyster plant," this biennial herb is cultivated for its root which is used as a vegetable. Its taste hints of a delicately flavored oyster. Can be found in the U.S. in Spanish, Italian, and Greek markets.
Also called the oyster plant, (See Oyster plant) because it, at least theoretically, tastes like an oyster. Grayish or black (in which case it is called scorzonera) on the outside and pearly white on the inside, this root should be peeled and dropped into acidulated water to prevent discoloration.
The Goatsbeards or Salsifies are the genus Tragopogon of flowering plants within the family Asteraceae. They include the vegetable called salsify as well as a number of common wild flowers, some of which are usually regarded as weeds.