Approximately 5-6 roots per lb., each root about 9-12" long (about 10 lbs.)
Generally available year round.
Europe or USA, depending on availability.
Black salsify (aka scozonera, Spanish salsify, serpent root, oyster plant, vegetable oyster) is the edible root of a perennial sunflower. It is prized both for its high nutrient content and flavor reminiscent of artichokes with a hint of oyster.
Store black salsify roots in your refrigerator, wrapped in plastic.
Up to two weeks.
RECIPES & TIPS
Salsify can be poached, steamed, braised, roasted, pureed as part of a cream soup or battered and deep fried. Prior to use it should be peeled, either fresh or after being briefly blanched and shocked in an ice bath to loosen the skin.
Once peeled it should be cooked immediately or submerged in water with a little lemon juice or vinegar to prevent oxidation.