I’m an avid cook, a gastronome at heart, and I can surely eat. I love exploring new ingredients and have eaten almost everything under the sun including (sad to say) cheddar cheese crickets, salt ‘n pepper maggots, scorpion lollipops and the list goes on. But throughout my edible adventures, one ingredient that I haven’t tried (as of yet) is salsify.

Salsify is a wildflower/vegetable that has been cultivated since the 16th century for its edible root and, though it has been around for 400+ years, it has gained limited exposure in the United States. I have seen it maybe once or twice at local farmer’s markets, but that’s about it.

Some say the root tastes similar to an oyster, which is why salsify is sometimes referred to as the ‘oyster plant’. According to Wikipedia, “the flowering shoots can be used like asparagus, either raw or cooked, and the flowers can be added to salad, while the sprouted seeds can be used in salads or sandwiches.”

Moral of the story: Get you some salsify and give it a whirl! I know I will be soon.

Sincerely,
Aaron Schoenberger
The Brainchild Group