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(This is black salsify - there are other types as well.)— The Blog that Ate Manhattan
Add carrots, fennel and salsify, and saute over medium high heat till just softened.— The Blog that Ate Manhattan
On the side was a mystery vegetable we learned was salsify, a white asparagus look-alike that belongs to the sunflower family and tastes a little like artichoke.— miami.com -
To vary it, the beaten whites of two eggs may be stirred in just before serving SCORZONERA The roots are eaten boiled like those of salsify--or like the Jerusalem artichoke.— Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs
November 11th._--Now is the time to plant salsify, or the vegetable oyster, as it has been aptly named from its crustacean flavour so dear to herbaceous boarders.— Punch, or the London Charivari, Vol. 159, 1920-11-17
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