The salsify and scorsonere are endemic to the Mediterranean basin's south and east, respectively. They were considered as therapeutic plants rather than food by the Greeks and Romans.
They arrived in European vegetable gardens in the 15th or 16th century after being picked in the wild for a long period.
Salsify consumption began to decline at the end of the 16th century in favor of the scorsonere, which was more productive, less fibrous, and simpler to peel. Salsify, like many other “lost” vegetables, is seeing a resurgence of attention today.
In the middle of the 17th century, the term “salsify” entered the English. It was previously spelt “sercifi” from 1600 onwards. The name salsefica derives from the Italian salsefica, which is supposed to be derived from solsequium (sol – sun, sequems – follow), referring to the flower's ability to follow the sun throughout the day.
This version of “Scorsonere” first appeared in 1671. It was formerly written scorzonera, which was derived from the Italian scorzonera, which was derived from scorzone, a deadly snake, for which the scorsonere was meant to be the antidote. Another theory is that the phrase “black bark” refers to the color of the peel, however this is becoming less and less accepted.
The origins of these two plants, which are thought to have originated in southern Europe or the eastern Mediterranean basin, remain unknown. They were known to the Greeks and Romans, but they were considered medicinal plants rather than food. They appear to have been collected in the wild for a long time before emerging in southern European vegetable gardens later (around the 15th or 16th century).
Salsify rapidly lost favor in favor of scorsonere, which was more productive, sweeter, less fibrous, and simpler to peel, beginning towards the end of the 16th century. Despite this, the name “salsify” continues to be used in many areas to refer to its black-skinned relative.
There is very little agricultural area dedicated to each of these two roots. Gardeners say they waste too much of their valuable vegetable garden soil, which may be put to greater use. Furthermore, harvesting them is tough. You must use a spade fork to dig deeply into the soil while being cautious not to harm them; otherwise, they will soon oxidize. Gourmets are divided: some despise it, while others enjoy it.
The scenario might improve, however, with the comeback in popularity of “lost veggies,” especially if we can pick kinds that are more adapted to today's agriculture. Especially since the inulin content of salsify and scorsonere distinguishes them from other root vegetables. Furthermore, they are harvested during off-seasons, such as from November to February in Mediterranean regions or early in the spring in Nordic countries with harsher weather. As a result, they appear on the market when other winter vegetables have become scarce or have begun to wilt.
Regardless, the majority of commercial production is now destined for processing (canning, deep freezing). Belgium, the Netherlands, France, Poland, and the nations of the Commonwealth of Independent States are the largest producers (former Soviet republics). Chile and India are also producing it.

Salsify is frequently mistaken for scorsonera, a root vegetable. They are distinguished in the raw condition by the color of their skin: salsify's is white, while scorsonera's is black. However, once peeled and cooked, they have very identical organoleptic and nutritional properties.
Salsify is a high-fiber, mineral-rich vegetable. They are more successful in canned and frozen form, two processing methods that allow them to maintain the majority of their nutritional advantages, than they are in fresh form. Cooked is the only way to consume them.
Salsify is one of the medium-calorie fresh vegetables, contributing roughly 60 calories per 100 g.
Inulin, a non-digestible sugar known as a prebiotic, makes up a major portion of its carbs. Because it cannot be absorbed in the small intestine and is instead destroyed in the colon, its caloric value is very low, if not nil.
The remaining energy is provided by protein (2.73 g per 100 g) and fat (0.17 g).
Salsify is high in vitamins, particularly vitamin E and group B vitamins. As is typically the case with root vegetables, their vitamin C level is low.
Potassium, as well as calcium, magnesium, iron, manganese, copper, and zinc, are among the minerals and trace elements found in it.
It has a lot of fibers, which are made up of celluloses, hemicelluloses, and lastly pectins, which give it a velvety texture when cooked.
Inulin would encourage the growth of good bacteria in the gut, such as bifidobacteria. As a result, this molecule helps to maintain intestinal health, the immune system, and the absorption of a variety of minerals. Their beneficial effect on blood lipid management has also been demonstrated in studies.
Vitamins, antioxidant chemicals, and fibre found in fruits and vegetables all play an important part in maintaining good health. A high intake of vegetables and fruits has been demonstrated in several studies to lower the risk of cardiovascular disease, cancer, and other chronic illnesses.
The National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits and vegetables each day, and taking advantage of seasonal variability. Salsify is a fall and winter vegetable that may be found on market stands from October through January.
One serving of veggies is equivalent to three full tablespoons of salsify.
Nutritional and caloric values ​​of Salsify and Scorsonere
For 100 g of Salsify and Scorsonere :

The scorsonere and Salsify has a lot of:
Carbohydrates, which provide energy to the body; fibers, which aid in intestinal transit.
Vitamin E, B, and C are antioxidants and are beneficial for the skin.
potassium, which is beneficial to muscles and, in particular, the heart; iron, which aids in the transport of oxygen in the blood; calcium, which is necessary for strong bones; manganese, which aids in the digestion of carbohydrates and the maintenance of healthy tissues; copper, which aids in the health of neurons;
Zinc is a mineral that helps to enhance the immune system.
The scorsonere also contains inulin, much as the artichoke:
When digested, this starch ersatz has the unique property of not boosting blood sugar levels.
As a result, it is a diabetic diet ally.
Because of its unusual and distinct nutritional profile, salsify is a pleasant surprise. It includes numerous compounds that have been investigated for their health advantages, in addition to being low in calories. Salsify does, in fact, include prebiotic fibers, antioxidant phenolic chemicals, and anti-cancer properties.
** Protection against certain cancers
Inulin, a carbohydrate present in salsify and scorsonera, has been shown in animal experiments to protect against various malignancies, particularly those of the gut and breast. Inulin appears to play a role in lowering the incidence of colorectal cancer in people, according to research. The preventative effects of this sort of cancer, on the other hand, must be proved by long-term prospective trials.
** General health
Salsify is an intriguing dietary fiber source. A high-fiber diet may help prevent cardiovascular disease, type 2 diabetes, and appetite management, in addition to reducing constipation and lowering the risk of colon cancer.
** Blood lipid level
Salsify and scorsonera contain inulin, a sugar that may help manage blood lipids (including cholesterol) and improve the outcomes of people with hyperlipidemia. These trials, however, were not conducted particularly on salsify and scorsonera.
** An excellent source of inulin
Inulin, a non-digestible sugar from the fructan family, is found in salsify and scorsonere. Salsify has a lower inulin content (between 4 and 11 g per 100 g of fresh product) than foods like chicory (40 g / 100 g) and Jerusalem artichoke (20 g / 100 g). However, it is still a significant source, especially since inulin is scarce in the North American diet (2.6 g per 1000 calories).
Inulin is classified as a prebiotic since it is neither digested or absorbed by the small intestine, but rather fermented by the large intestine's bacterial flora. Positive bacteria in the gut, such as bifidobacteria, can grow and perform their beneficial functions in terms of gut health, the immune system, and nutrient absorption thanks to inulin. Inulin has also been proven to aid in the regulation of blood lipids in several studies.
** Phenolic compounds
Although the phytochemical profile of salsify and scorsonera has not been well investigated, they appear to include antioxidants such as quercetin. Salsify has phenolic chemicals that limit the development of free radicals, according to a research. The latter are thought to play a role in the development of cardiovascular disease, cancer, and other age-related disorders. More study into the discovery of bioactive compounds from less well-known vegetables, such as salsify and scorsonera, might be beneficial in a setting of dietary diversity.
** Dietary fiber
Salsify has more than 2 g of fiber every 125 mL (1/2 cup) serving, making it a fiber-rich vegetable. Dietary fibers are a group of compounds found solely in plants that are not digested by the body. Women between the ages of 19 and 50 should consume 25 grams of fiber per day, while males between the ages of 19 and 50 should consume 38 grams per day.

Salsify, also known as scorsonera, is difficult to come by in supermarkets. They can be seen at grocery shops and European markets on rare occasions. Choose solid roots that are fine rather than coarse. Otherwise, we'll have to rely on canned goods.
Salsify and scorsonera leaves, especially the new spring shoots, are delicious. Their nutritional worth, on the other hand, is unknown. Because they are lush green vegetables like spinach and Swiss chard, they can be assumed to supply a variety of vitamins and minerals.
For the best possible conservation,
Fridge. Wrapped in a paper towel, the roots can keep for 4 to 5 days in the refrigerator or freezer. They should be peeled, blanched for a few minutes, and then frozen. The garden roots can be well covered in the sand for 2 or 3 months.

Salsify is a vegetable that is rarely used in cookery. It does, however, have numerous advantages and allows for the production of both nutritious and unique meals. It may be used in salads, gratins, soups, or simply roasted in the oven once cooked. For the record, most parsnip-based recipes work equally well with salsify.
Once the salsify is cooked, peeling it is much simpler. Furthermore, the flavor would be better preserved. To avoid becoming soiled, some individuals propose scratching it under cold running water or pulling it off while wearing gloves or rubbing your hands with oil. To keep it from oxidizing, cook it as soon as possible after peeling it, or soak it in water with lemon juice or vinegar.
For salsify and scorsonere, all parsnip recipes are suited. To prevent the roots from falling apart, it is advised that they be cooked with steam. If you're cooking them in water, keep an eye on them and remove them from the fire while they're still firm (10 to 15 minutes, depending on the size).
** Brown the veggies in butter once they've been gently cooked. Serve immediately with a sprinkling of herbs and a squeeze of lemon;
** Cut them into sticks, spray with olive oil, and roast them alone or with other root vegetables in the oven;
** They can also be grated and eaten raw. Sprinkle them with vinaigrette as soon as they're shredded to keep the meat from oxidizing;
** In a soup with potatoes and watercress. After the veggies have been cooked, transfer them to the blender. a smidgeon of cream and herbs
** Serve with a béchamel sauce, vinaigrette, or cherry sauce on the side.
** Cut them into slices, brown them in butter, and serve with prosciutto, parmesan, and basil on top of spaghetti.
** Grate the potatoes and use them to make an omelet with eggs. In omelets, flowers are also utilized.
** In a baking dish, place the cooked roots. Warm a couple spoonfuls of cream and drizzle it over the salsify. In the oven, bake for a few minutes, then top with grated Parmesan and brown;
** Raw or lightly cooked young leaves, stems, blossoms, and flower buds are also consumed.

Inulin allergy has been observed in a few isolated individuals. Salsify, as well as artichokes, chicory, and Jerusalem artichokes, contain this chemical naturally.
Hives, edema, and even breathing difficulties are all symptoms of an allergic response. Consult your doctor if you have any of these symptoms after eating the veggies listed. Your doctor may send you to an allergist.
Salsify is good for your health in general, and it can even help you maintain a healthy digestive tract. Salsify, on the other hand, may be difficult to digest for persons who have trouble digesting certain fermentable carbohydrates. If you're unsure, get medical advice.
Intolerance to inulin
Inulin allergy has been documented in isolated cases in the scientific literature. Many plants contain inulin. It's also an ingredient in a lot of processed meals. Inulin is used in the food business to substitute fat and give items a creamy feel, such as frozen desserts, sauces, and fruit preparations.
Consumption of inulin-rich foods like salsify and artichoke has been linked to anaphylactic reactions. Skin indicators (urticaria, edema, etc.) and significant respiratory issues are among the symptoms of this type of response. It should be emphasized that the allergies listed are quite uncommon. This information is still valuable for persons who are allergic to inulin-rich foods like artichokes, Jerusalem artichokes, or chicory.