Most people haven’t, but it’s a wonderful root vegetable that just doesn’t get enough love.
A native plant in Europe, oyster root is also known as salsify, and it has been cultivated and eaten since ancient times. It never got as much attention as other taproot vegetables like the carrot or parsnip, so fell out of fashion after the turn of the last century. It grows very well here on the west coast, and can be used many ways. We love it because it’s delicate oyster flavour allows us to enjoy the oyster sauces that are a key part of many asian cooking traditions, but in a vegetarian way.
Both the grasslike leaves of the plant and the taproot can be eaten, and we planted several plants successfully late last summer. Despite our cold and snowy winter, they have thrived and produced lovely white roots. When they are peeled like a carrot, the white flesh inside can be chopped, shaved or mashed, but needs to be sprinkled with lemon juice if you prefer that the flesh stay pure white. The leaves can be added to salads or sauteed with a bit of lemon and butter.
Everything old is new again, and this seems to hold true for vegetables, too!
