Salsify
Salsifis
| Latin name | Tragopogon porrifolius |
|---|---|
| Family | Vegetables |
| Origin | Mediterranean basin |
| Season (France) | October – February |
| Flavour | Delicate · Earthy · Sweet · Milky |
| Typical price (France) | 4–7 €/kg |
What it is
The Victorians called it the “oyster plant”, swearing its poached flesh tasted of the sea. A star of 19th-century kitchen gardens, it vanished into tins and school canteens before the forgotten-vegetable revival gave it back its silky, faintly saline dignity.
In the kitchen
It oxidises in minutes: drop the peeled batons straight into lemon water, then braise in butter. A shaving of truffle makes it hold its own on a tasting menu.
Goes with
Butter Cream Black truffle Parmesan Chervil
Also used with
In season alongside
Pauillac lamb Brocciu Partridge Pike Savoy cabbage Scorzonera
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