The salsify is grown as a true vegetable garden, although it is less used today.
Edible part:
-fleshy tap roots are like carrots, and do an excellent cooked vegetable. Some liken its taste to that of the oyster or salted fish, but it is more often compared to parsnip or burdock.
Harvest: Summer or fall on first-year seedlings.
After having collected, it can peel and cut, but then they quickly lose their color. Cook unpeeled to retain color or even boil it peeled immediately after. Soaking in water mixed with a little vinegar or ascorbic acid is as effective.
-young leaves are also edible. We can do as with milkweed and let coagulate the latex of the stem into a pleasant chewing gum.
To cultivate in his garden without it being intrusive simply cut the flower heads before they mature.
jumped Salsify Recipe: Makes 4 servings
500 ml / 2 cups of salsify root, washed and peeled
50 ml / ¼ cup milk
Salt and pepper to taste
125 ml / ½ cup bread crumbs
30 ml / 2 tablespoons tablespoon butter
Soak the roots of salsify in milk, season, roll in breadcrumbs and fry slowly in butter until golden brown.
Serve with a cock-au-vin or your favorite French dishes.
blank Salsify Recipe: Makes 2 servings
375 ml / 1 ½ cup water
10 ml / 2 tsp Tea
flour 5 ml / 1 tsp teaspoon lemon juice Pinch of salt
250 ml / 1 cup of salsify root, washed
5 ml / 1 tsp Tea Brown Sugar
50 ml / ¼ cup whipping cream
few grains of nutmeg
Mix water, flour, lemon juice and salt.
Bring to a boil.
Peel the salsify and throw it immediately into the boiling liquid.
Cook until tender.
Drain and arrange on a platter.
Add brown sugar and cream and pour over the salsify.
Sprinkle with nutmeg. A drink
salsify root boiled in wine relieve pain and tingling sensations along the sides. These same roots, boiled in water until they are tender and buttery like parsnips and carrots, a dish whose very pleasant and very supporting, with a delicate taste far surpasses that of parsnips as the carrot: the food will give you an appetizer, warm the stomach, prevail against the consumption and will strengthen the afflicted a long chronic illness.
salsify flowers are very sensitive to light and weathering. If you see a clump of these plants a sunny morning, you will notice that the flowers are all facing the same direction: toward the sun. Around noon, however, they close until the following day. If the weather is rainy or foggy, they remain closed all day.
Edible part:
-fleshy tap roots are like carrots, and do an excellent cooked vegetable. Some liken its taste to that of the oyster or salted fish, but it is more often compared to parsnip or burdock.
Harvest: Summer or fall on first-year seedlings.
After having collected, it can peel and cut, but then they quickly lose their color. Cook unpeeled to retain color or even boil it peeled immediately after. Soaking in water mixed with a little vinegar or ascorbic acid is as effective.
-young leaves are also edible. We can do as with milkweed and let coagulate the latex of the stem into a pleasant chewing gum.
To cultivate in his garden without it being intrusive simply cut the flower heads before they mature.
jumped Salsify Recipe: Makes 4 servings
500 ml / 2 cups of salsify root, washed and peeled
50 ml / ¼ cup milk
Salt and pepper to taste
125 ml / ½ cup bread crumbs
30 ml / 2 tablespoons tablespoon butter
Soak the roots of salsify in milk, season, roll in breadcrumbs and fry slowly in butter until golden brown.
Serve with a cock-au-vin or your favorite French dishes.
blank Salsify Recipe: Makes 2 servings
375 ml / 1 ½ cup water
10 ml / 2 tsp Tea
flour 5 ml / 1 tsp teaspoon lemon juice Pinch of salt
250 ml / 1 cup of salsify root, washed
5 ml / 1 tsp Tea Brown Sugar
50 ml / ¼ cup whipping cream
few grains of nutmeg
Mix water, flour, lemon juice and salt.
Bring to a boil.
Peel the salsify and throw it immediately into the boiling liquid.
Cook until tender.
Drain and arrange on a platter.
Add brown sugar and cream and pour over the salsify.
Sprinkle with nutmeg. A drink
salsify root boiled in wine relieve pain and tingling sensations along the sides. These same roots, boiled in water until they are tender and buttery like parsnips and carrots, a dish whose very pleasant and very supporting, with a delicate taste far surpasses that of parsnips as the carrot: the food will give you an appetizer, warm the stomach, prevail against the consumption and will strengthen the afflicted a long chronic illness.
salsify flowers are very sensitive to light and weathering. If you see a clump of these plants a sunny morning, you will notice that the flowers are all facing the same direction: toward the sun. Around noon, however, they close until the following day. If the weather is rainy or foggy, they remain closed all day.
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