A root vegetable with long, black tapered roots measuring are They have a mild flavour which is similar to asparagus or artichoke hearts.
Salsify is prone to discoloration as soon as it has been peeled and as such you want to be careful how you manage it. The best way to do it is peel after cooking, if you do peel and prepare when raw, be sure to drop your salsify into some acidulated water (water and lemon juice) or submerge in some milk to prevent it turning brown.
Reasons to eat salsify:
Full of inulin, a prebiotic fibre which helps support probiotic gut bacteria in the lower intestine
Contains high levels of Vitamin C, necessary for immune health and keeping your skin in top condition.
Contains high levels of thiamine, crucial for central nervous system functioning
Can help to lower blood pressure, with high levels of potassium and low levels of sodium it minimises the strain on the cardiovascular system, and reduces the likelihood of blood clots, stroke and heart attack.