Salsify
I mentioned Salsify under Goat’s Beard, so I need not go into too much detail. The main thing to know about Salsify is that it is much better than Goat’s Beard… so good, I grow in the garden! Salsify is often called Oyster Plant, because the root actually has a similar flavor to oysters. And, as oysters are my favorite food, I simply love Salsify! While the leaves are edible, it is really the root of this plant that is desirable. Use them any way you might cook carrots – boiled, roasted with meats, steamed/sauteed, etc.
Salsify with Celeriac Soup
Ingredients:
Several Salsify Roots
One Celeriac Root (If you don’t have Celeriac, which is a variety of celery that grows large, tasty roots, you can substitute turnip root, rutabaga or parsnips)
Onion or any allium/combination of alliums you like
Chicken, Beef, etc, stock…. Fish or shellfish stock is a nice option for a different flavor
Parsley and/or other herbs
Caraway, Carrot, Fennel, Dill or Lovage seed (to your taste)
Milk
Butter
White wine
Salt
Pepper
Optional additional vegetables: corn, carrot, potato, radish, Artichoke hearts, cauliflower, etc
Optional meats: chicken, beef, fish, oysters, clams, etc
Instructions:
I suppose this could be a purely vegetarian soup since the Salsify gives it an oyster flavor… but I am not a vegetarian and I think it is MUCH better with meat stock and some protein added. This is a very elegant soup, and can be perfectly white if you do not add colorful vegetables or dark meat. In a fancy restaurant, even black pepper would not be used as white pepper would maintain that appearance…. But I am a home cook, not a restaurant chef, and all I care about is flavor!
First, sweat your onions, etc down in a pot with butter. If you are using meat, you can brown it at this point, along with the onions. While they are cooking, peel your Celeriac – this is a big, gnarly root so just slice off the outside and then cut into cubes. If you don’t have Celeriac, cook the celery tops with the onion. Peel and slice your Salsify and any other root vegetables you choose to use. Add to the pot, along with the stock and bring to a simmer. When the roots are soft enough to mash, add your herbs and spices. Remove from the heat. Mash everything into a fine puree. Add a glass of white wine and a pint or so of milk. If you are using fish, shrimp, shellfish, etc., add them raw to the pot now – never over cook seafood. Slowly bring back to a simmer. Season to taste and ENJOY!
One last note is that the tops of Salsify pair incredibly well with radish tops. I learned from a chance encounter with a Japanese lady in a grocery store that all common radishes have very tasty, edible greens. I say common, because there are specific tillage radishes which may not be edible for humans – I'm not sure, but they seem very tough. I also haven't tried daikon greens because only the roots are sold here and I keep forgetting to try growing them.... which, I really should prioritize this year. Such huge radishes are used a lot in Korean cooking, which is one of my favorite cuisines. They can grow HUGE, and can be a major food source that can be eaten fresh, stored for winter or turned into a kimchi (with or without cabbage) that can store for decades. Regardless, all the radish tops I have tried, from the smaller, usually red, European varieties are much like turnip greens and some have a distinctly oyster-like flavor. Simply cooked with olive oil and salt they are surprisingly good and a combination with Salsify greens is even better. You can also cook a few radish roots and/or a few slices of Salsify roots chopped up with the greens to make a more full addition to your meal. And sure, you can toss in some Goat's Beard leaves, too.
This article is an excerpt from
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The information on this site is not intended to diagnose or treat any disease or condition. Nothing on this site has been evaluated or approved by the FDA. I am not a doctor. The US government does not recognize the practice of herbal medicine and their is no governing body regulating herbalists. Therefore, I’m just a guy who studies herbs. I am not offering any advice. I won’t even claim that anything I write is accurate or true! I can tell you what herbs have “traditionally been used for.” I can tell you my own experience and if I believe an herb helped me. I cannot, nor would I tell you to do the same. If you use any herb I, or anyone else, mentions you are treating yourself. You take full responsibility for your health. Humans are individuals and no two are identical. What works for me may not work for you. You may have an allergy, sensitivity or underlying condition that no one else shares and you don’t even know about. Be careful with your health. By continuing to read my blog you agree to be responsible for yourself, do your own research, make your own choices and not to blame me for anything, ever.
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