Vegetable
Salsify
Salsify (Tragopogon porrifolius), white salsify or oyster plant, is a slender tan root with mild oyster-artichoke flavour when cooked. Flesh discolours when cut; use lemon water. Boil, braise, or fry as batons; purée into soups. Distinct from black scorzonera though menus sometimes blur the names.
Also known as: Oyster Plant
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.32 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19 mg
- Salt 0.05 g
- Total Carbohydrate 7.49 g
- Dietary Fibre 2.58 g
- Total Sugars 2.88 g
- Complex / starch 1.91 g
- Protein 1.98 g
- Water 84.6 g
- Energy 33.1 kcal
- Water 84.6 g
- Carbohydrates 7.49 g
- Sugars 2.88 g
- Monosaccharides 2.02 g
- Disaccharides 0.86 g
- Starch 1.91 g
- Amylose 0.48 g
- Amylopectin 1.43 g
- Digestible Starch 1.62 g
- Resistant Starch 0.19 g
- Fibre 2.58 g
- Soluble Fibre 0.9 g
- Insoluble Fibre 1.68 g
- Protein 1.98 g
- Plant Protein 1.88 g
- Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Vitamins 124 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.55 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 26.4 µg
- Vitamin C 54 mg
- Vitamin E 0.34 mg
- Vitamin K 21.3 µg
- Minerals 424 mg
- Major Minerals 417 mg
- Trace Minerals 6.8 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 54 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.55 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 26.4 · vitamin-e: 0.34 · vitamin-k: 21.3 ·
Minerals
Sodium: 19.02 · Potassium: 329 · Calcium: 69 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
History
European kitchen gardens grew salsify as a winter root vegetable.
French cookery named salsify the oyster plant for its marine-sweet note.
American seed catalogues sold salsify for home gardens.
Specialty markets revived salsify for fine-dining root plates.