Store Salsify – This is How it Works

Store salsify – you have these options

In addition to vitamin A, numerous B vitamins, and a good portion of vitamin C, the salsify is rich in the beauty vitamin E. There are also essential minerals such as potassium and calcium, phosphorus and magnesium as well as sodium. And last but not least, the salsify brings a lot of inulin, which makes the root vegetable very interesting for diabetics.

• Black salsify is harvested between October and April and is therefore a healthy winter vegetable. If you have planted salsify in the garden, it makes sense to harvest the vegetables successively. In this way, all healthy nutrients are preserved.
• A cool, dark cellar room or a dry shed is ideal for longer storage of salsify. Place the unwashed black salsifies in a container with the soil sticking to them and cover the winter vegetables with soil. If you store the untreated salsify in this way, they will keep for about three weeks.
• The vegetable compartment in the refrigerator is ideal for short-term storage of the salsify. If you wrap the untreated root vegetables in a slightly damp kitchen towel, the vegetables will keep for about a week.
• Black salsify that has already been peeled will only keep in the fridge for about two days.
  Alternatively, you still have the option of freezing the salsify.
• Tip: peeled, the spicy, slightly nutty-tasting winter vegetable is reminiscent of asparagus, and just like this, there are countless ways to prepare the salsify. By the way: Not only can you use the salsify for a healthy salad, but the leaves of the winter vegetable are also nutritious.