Everything about Scorzonera Hispanica totally explained
The
black salsify or
Spanish salsify, also known as
black oyster plant,
serpent root,
viper's herb,
viper's grass or simply
Scorzonera, is a
perennial member of the sunflower family (
Asteraceae), cultivated as a
root vegetable in the same way as some of the members of the
salsify genus
Tragopogon, to which it's closely related.
Description
The black salsify plant has heads of yellow ray flowers. The thin black
taproot grows up to one meter long and up to 2 cm in diameter. It has a black skin with white internal flesh.
History
The black salsify is native to
Southern Europe and the
Near East. As is indicated by its
binomial name, it's generally thought to have spread to the rest of Europe from
Spain.The name of the genus
Scorzonera probably derives from the
Old French word
scorzon, meaning snake. The
Celtic and
Germanic peoples are believed to have eaten the black salsify, which was considered efficaceous against the
bubonic plague and
snake bites until the
16th century. The plant was being cultivated as a vegetable in
Italy and
France by
1660, however, and soon after, the
Belgians were growing vast fields of it.
Food value
The black salsify is considered
nutritious: it contains
proteins,
fats, the
glycosides
asparagine,
choline and
laevulin, as well as minerals such as
potassium,
calcium,
phosphorus,
iron,
sodium, and
vitamins A, B1, E and C. Since it also contains the
glycoside inulin, which consists of
fructose, it's particularly suitable for
diabetics.
Preparation
The thick black skin of the salsify root is inedible and must be removed either prior to or after
boiling. If the skin is removed prior to boiling, the peeled root should be immediately immersed in water mixed with vinegar and flour, in order to prevent discolouring. Since the root sap is extremely sticky, it's often more convenient to peel it after boiling the root for 20 to 25 minutes.
Black salsify is often eaten together with other vegetables, such as
peas and
carrots. But it's also popular in a white
sauce, such as
bechamel sauce or
mustard sauce. Boiled salsify roots may also be coated with
batter and
deep fried.
Cultivation
Belgium,
France and the
Netherlands are the world's largest producers of black salsify. It is, however, very hardy and will grow well in most cool temperate climates. In British gardens it's common to profit from its perennial character by leaving it in the ground until its roots have grown to sufficient size for harvesting; this can take two years.
Further Information
Get more info on 'Scorzonera Hispanica'.
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