Envoy at 18:50, 16 October 2007

2007-10-16T18:50:37Z

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{{Taxobox
| color = lightgreen
| name = Black salsify
| image = Schorseneer plant Scorzonera hispanica.jpg
| image_width = 200px
| regnum = [[Plant]]ae
| divisio = [[Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Asterales]]
| familia = [[Asteraceae]]
| genus = ''[[Scorzonera]]''
| species = '''''S. hispanica'''''
| binomial = ''Scorzonera hispanica''
| binomial_authority = [[Carolus Linnaeus|L.]]
}}
The '''black salsify''' or '''Spanish salsify''', also known as '''black oyster plant''', '''serpent root''', '''viper's herb''', '''viper's grass''' or simply '''Scorzonera''', is a [[Perennial plant|perennial]] member of the sunflower family ([[Asteraceae]]), cultivated as a [[root vegetable]] in the same way as some of the members of the [[salsify]] genus ''Tragopogon'', to which it is closely related.

== Description ==
The black salsify plant has heads of yellow ray flowers. The thin black [[taproot]] grows up to one meter long and up to 2 cm in diameter. It has a black skin with white internal flesh.

==History==

The black salsify is native to [[Southern Europe]] and the [[Near East]]. As is indicated by its [[binomial name]], it is generally thought to have spread to the rest of Europe from [[Spain]].The name of the genus ''Scorzonera'' probably derives from the [[Old French]] word ''scorzon'', meaning snake. The [[Celt]]ic and [[Germanic tribes|Germanic]] peoples are believed to have eaten the black salsify, which was considered efficaceous against the [[bubonic plague]] and [[Snake poison|snake bite]]s until the [[16th century]]. The plant was being cultivated as a vegetable in [[Italy]] and [[France]] by [[1660]], however, and soon after, the [[Belgium|Belgian]]s were growing vast fields of it.

==Food value==

The black salsify is considered [[nutritious]]: it contains [[protein]]s, [[fat]]s, the [[glycoside]]s [[asparagine]], [[choline]] and [[laevulin]], as well as minerals such as [[potassium]], [[calcium]], [[phosphorus]], [[iron]], [[sodium]], and [[vitamin]]s A, B1, E and C. Since it also contains the [[glycoside]] [[inulin]], which consists of [[fructose]], it is particularly suitable for [[diabetic]]s.
[[Image:Schwarzwurzeln.jpg|thumb|200px|<center>Black Salsify Roots</center>]]

==Preparation==

The thick black skin of the salsify root is inedible and must be removed either prior to or after [[boiling]]. If the skin is removed prior to boiling, the peeled root should be immediately immersed in water mixed with vinegar and flour, in order to prevent discolouring. Since the root sap is extremely sticky, it is often more convenient to peel it after boiling the root for 20 to 25 minutes.

Black salsify is often eaten together with other vegetables, such as [[pea]]s and [[carrot]]s. But it is also popular in a white [[sauce]], such as [[bechamel sauce]] or [[Mustard (condiment)|mustard sauce]]. Boiled salsify roots may also be coated with [[Batter (cooking)|batter]] and [[deep frying|deep fried]].

==Cultivation==

[[Belgium]], [[France]] and the [[Netherlands]] are the world's largest producers of black salsify. It is, however, very hardy and will grow well in most cool temperate climates. In British gardens it is common to profit from its perennial character by leaving it in the ground until its roots have grown to sufficient size for harvesting: this can take two years.

==References==

* {{cite book | author=[[Neltje Blanchan|Blanchan, Neltje]] | title=[[Wild Flowers Worth Knowing]] | year=[[2005]] | publisher=[[Project Gutenberg|Project Gutenberg Literary Archive Foundation]]}}

[[Category:Asteraceae]]
[[Category:Flora of Europe]]
[[Category:Root vegetables]]
[[Category:Underutilized crops]]

Black salsify - Revision history

Envoy at 18:50, 16 October 2007