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  • In the shop: min 0°C – max 1°C
  • Ethylene sensitivity: Low
  • Ethylene production: None
  • At home: min 0°C – max 1°C

Quality and ripeness

  • The vegetable must be long, thick and uniform.
  • Inside they are white to cream-coloured, the skin is dark brown to black.



A fresh salsify has a slightly sweet, mild and soft taste that resembles asparagus. Due to its soft taste, salsify can be combined with many other products. Salsify strings go well with roasts, rabbit or game stew. You can stir-fry the vegetables with onion and diced bacon and add it to a salad. In addition, the vegetables can also be prepared as a purée.  The purée does not consist of 100% salsify, it also contains potatoes, pepper, salt and nutmeg. This purée tastes great with fish.

Peel the salsify before preparation. When doing so, a sticky milky juice is released which will discolour the vegetable and your hands. This can be prevented by wearing kitchen gloves and peeling the salsify under water with vinegar or by briefly blanching them before peeling. You can then boil them with a splash of milk or vinegar to prevent discolouration.

Salsify is best prepared as follows:  put it in water and boil, drain as soon as the water boils. Add fresh water to the salsify and boil again until the salsify is al dente. This way of preparing the vegetable is said to prevent intestinal cramps.


Did you know that:

  • Salsify resembles asparagus but is a lot cheaper and therefore also referred to as 'poor man's asparagus'.
  • Salsify is also referred to as goatsbeard.

Transport methods

Air Sea Land


Transport method
not used
Transport method

Recipe: Caramelized Salsify


  • 12-16 black salsify roots, (3-4 per person)
  • 2 tablespoons vegan margarine
  • 1 lemon, juiced
  • 1 cup dry white wine
  • salt and pepper to taste
  • parsley, chopped as garnish

Preparation method

  1. Fill a bowl with water and add the lemon juice.
  2. Under running water, peel the salsify. This will help to keep your hands from becoming sticky from the sap.
  3. Slice off the ends of the salsify and cut in half. It will be two approx. 3 inch pieces from each root.
  4. Place immediately in the lemon water.
  5. Heat the vegan margarine in a large frying pan that has a lid.
  6. Drain and blot dry the salsify pieces.
  7. Place the salsify in the frying pan and sauté. Add the lid to contain the moisture released from the salsify. It will take from 8-20 minutes until they are lightly golden brown. Stir from time to time.
  8. About 1/2 way through the cooking process, add 1/4 cup of dry white wine as liquid to help the salsify cook.
  9. When the salsify become tender, add another 1/4 – 3/4 of the white wine. Leave the lid off of the pan, and allow the wine to evaporate.
  10. Season the salsify lightly with salt and I see white pepper.
  11. Serve the salsify garnished with a bit of chopped parsley.

source: vegalicious