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Various parts of the Black Salsify plant can be consumed, including roots, leafy shoots, and open flowers, either cooked or raw. The principal product however are the stem tuber roots. The thick black skin of the salsify root is usually considered inedible and can 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 or lemon juice, in order to prevent discolouring. Since the root contains an extremely sticky latex, it is often more convenient to peel it after boiling the root for 20 to 25 minutes (or less). Residue of the latex can be removed by rubbing with a drop of oil and then washing with soap.

Black salsify is often eaten together with other vegetables, such as peas and carrots. But it is also popular served like asparagus in a white sauce, such as bechamel sauce, mustard sauce or hollandaise sauce. Boiled salsify roots may also be coated with batter and deep fried. The young roots are used in salads and the salsify latex can be used as chewing gum. Flowering shoots are consumed similarly to asparagus and the flowers can be added to salads, together with brown seedlings or the long clumps of grass-like green leaves.