English Salsify, Organic (500g)

£3.25
(81.3p per 100g)

Organic salsify is a hidden winter gem. It looks, well, a bit like a dirty stick. But slip off its bark-like skin and you'll be holding one of the most delicious, delicately sweet root vegetables to be found. It's white and creamy in the middle, earning it the nickname 'the oyster vegetable' with its rare and wonderful oyster-like flavour. We'll have both white and black salsify throughout the season, you can prepare them both in the same way.

If you fancy trying it but have not a clue as to how to cook it, visit our recipe patch, that’s brimming with salsify inspiration.

Country of Origin - UK

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Producer

We get our bunches of English salsify from the Foskett's Farm. They've been farming at Low Farm in Suffolk since 1955, and organic since 2009. James looks after the farm now, with his wife Belinda, and their Labrador, Dizzy. James is as green minded as he is green fingered – he installed solar panels on the farm and encourages wildlife throughout the farm (kingfishers, barn owls, oyster catchers and water voles are some of the more unusual animals he’s spotted

Ingredients & allergens

Abel & Cole handles celery, celeriac, peanuts and nuts on site. Due to our packing process and re-use of boxes there is a risk of cross-contamination from these, and all other allergens.

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items

Storage & prep

The best way to remove the skin is by cooking the salsify first - rather than getting out the peeler. Otherwise, you'll end up with tiny slivers of the lovely, edible white flesh beneath. But beware that once cooked the skin contains an extremely sticky residue so be careful how you discard it, protect your clothing and clean out pans immediately. Here's what you do: Scrub the salsify well then top and tail. Cut into pieces about 10cm/4 inches long and either steam or boil until you can pierce the salsify but it’s not too soggy. When cooked plunge into a bowl of cold water. Using your fingers squeeze the salsify and the skin comes away easily - or you can use a knife if you really must but this may remove too much flesh. To serve: cut into smaller pieces and heat up then serve with melted butter and black pepper or one of our lovely dressings. Store in a cool dry place or refrigerate to prolong shelf life. Don’t forget to wash your fruit and veg before use.

Turn it into one of these

Black Salsify Stick Tips

30 mins

English Salsify, Organic (500g)

Turn it into one of these

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