Salsify Nero 0.5 kg pack

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  • Salsify root is small to medium in size and is long and slender, tapering slightly to a small point opposite the stem end, similar in shape to a parsnip. There are two different plants known as Salsify, with the White Salsify being long and hairy with brown to tan skin, and the smoother, Black Salsify having dark brown, nearly black skin with a more uniform shape and a few hairs or side roots. The flesh beneath the thick skin for both is cream-colored, dense, and firm.

  • salsify can be used as a replacement for nearly any root crop especially potatoes. Boil it, mash it, put it in your favorite soups and stews, or simply cube it and saute it in butter with its greens.

  • The best way to store salsify, however, is in the garden. Over winter it will maintain its flavor, consistency, and nutritional value. Salsify keeps for a few days in the refrigerator.

  • Honey and Thyme Roasted Salsify


    500 g salsify
    2 tbs oil
    2 tbs honey
    2 tbs fresh thyme, finely chopped
    1 lemon
    Black pepper and salt


    1. Preheat the oven to 200 degrees.
    2. Start off by preparing a bowl with ice-cold water and half a lemon (press out the juice and then put the whole lemon in the bowl as well) in it.
    3. Then clean off the dirt from the salsify before peeling it, cutting it into thirds, and then immediately put it in the lemon water (otherwise it will go dark really quickly).
    4. Dry off the salsify on a clean kitchen towel and then lightly toss them with oil, honey, and thyme. Season with salt and black pepper.
    5. Bake in the oven for about 15 min until they still have some resistance left and immediately serve.