The salsify is the name of a root vegetable that is related to the dandelion genus. The salsify is also called an oyster plant due to the oyster-like favor it takes on when cooked.
A black salsify is a perennial member of the sunflower family, Latin name Scorzonera hispanica, which is cultivated as a root vegetable.
Sage, salsify, sorrel...
The scientific or taxonomic name would be Tragopogon spp.
Salsify
Carrots, parsnips and salsify are three examples.
Stazinäri is dialect for Schwarzwurzel and translates as black salsify.
Scorzonera hispanica is commonly known as the black or Spanish salsify. It is also known as the black oyster plant, serpent root, viper's herb, viper's grass and scorzonera. It is cultivated as a root vegetable similar t salsify and is native to Southern Europe and the Near East.
Salt and Seasonal (a mixture of seasonings) Squash, spinach, salsify, scallion, saffron, sage
To cook salsify, scrape it as you would a carrot, and cut into desired length pieces. Place the pieces in cold water to prevent them turning brown. Bring to a boil, reduce heat, and simmer approximately 20 minutes or until tender.BAKED SALSIFY2 c. salsify3 c. broken saltine crackers2 eggs3 c. milk1 tsp. salt1/8 tsp. pepper2 tbsp. butterScrape salsify like a carrot, slice in 1/4 inch pieces, and put in cold water to keep from turning dark.Simmer 20 minutes until tender.Drain.Butter a 1 1/2 quart baking dish.Starting and ending with crackers, layer salsify and crackers.Beat eggs, add milk, salt and pepper and pour over casserole.Dot with butter.Bake at 350 degrees for 25 to 30 minutes.Serves 6.
rutabaga turnip burdock carrot radish parsnip parsley root salsify ginger sweet potato yam beetroot
Sea Beat, Sea Kale, Spinach, Soybean, Salsify (oyster plant), Skirret, Seakale,
Another name for an agouti is manicou!