Content
Salsify is a common herbaceous plant of the Asteraceae family. It got its name because of the resemblance of the faded basket to a goat's beard.
Description of the salsify
The plant has branched or single stems, widened at the base and narrowed at the top, grass-like leaves. It reaches a height of 30-130 cm. The root grows up to 50 cm in length and up to 4 cm in diameter.
The inflorescence is a basket with a single-row involucre; the buds are ligulate, often yellow, less often mauve. Salsify flowers can be seen from afar; they are similar in color and brightness to dandelions. The basket includes 5 stamens, the anthers are collected in a tube. The lower ovary is single-seeded, has one style, and the stigma is forked.
Depending on the species, it blooms from May to October, ripens from June to October.
The fruit of the salsify is an achene. The seeds are carried by the wind and remain viable for 3 years.They look like sticks with tufts.
The plant prefers illuminated places: meadows, clearings, forest edges, high river banks. Loves light sandy loam or sandy soils. Gets along well with all meadow grasses.
In the photo of the salsify plant you can see what it looks like.
The plant looks like a dandelion
Distribution area
Salsify grass is found throughout Europe and temperate areas of Asia. The distribution area depends on the species. In Russia it grows in the European part, in Western and Eastern Siberia and in the Far East.
Types of salsify with photos
More than 140 species of salsify are known. Some of them are rare and are protected. The most common in Russia are meadow, leek-leaved, oriental. A brief description of the salsify and a photo can be seen below.
Lugovoy
It is found throughout the European continent. Grows in clearings, meadows, and forest edges. Meadow salsify is a biennial. It grows in height up to 30-90 cm. The stem is straight, pinkish-violet, with branches. Leaves are sessile, linear-lanceolate, entire outermost. The plant blooms in large single yellow baskets, which are located at the top of the stem. The involucre consists of 8-10 leaves, equal in length to the flowers. The edge of the outer petals is pinkish. All parts of the salsify are considered edible. The stems and roots are subjected to heat treatment, the young leaves are consumed raw.
The flowers of this species open and close exactly at the same time
Doubtful
This type of salsify grows to a height of 0.3-1 m. The stems are straight, linear, sometimes slightly branched, thickened at the top (at the inflorescences), finely ribbed, pubescent at the base of the leaves or bare.The basal leaves fit tightly to the base of the stem. The baskets are light yellow in color, quite large - up to 7 cm in diameter. Flowers are ligulate, bisexual. The involucre is longer and consists of 8-12 leaves. This species of salsify is found in Europe and Western Asia. Prefers to settle in the steppes, clearings, meadows, forest edges, bush thickets, and roadsides.
This biennial plant is used as an ornamental
Poreleaf
This is one of the most common types. Another name for this salsify is “oat root.” It is grown as a root vegetable in many countries. This is a biennial plant, 0.6 m high. It has hollow stems and lanceolate leaves. Purple flowers reach a diameter of 5 cm. Edible roots grow up to 40 cm in length. They are white in color and have a slightly astringent oyster or fishy taste.
The most common type used in cooking
Donskoy
Kosloborodnik Donskoy is a rare perennial plant that grows up to 10-50 cm in height. It has a tap root system. The stem can be single or several. Below the middle they branch. The leaves below are sharp, narrow, about 3 cm wide, –25 cm long. Numerous flower baskets are collected in paniculate-corymbose inflorescences.
This species is endemic to the eastern regions of Ukraine
Oriental
The biennial plant reaches a height of 15-90 cm. The root of the eastern salsify is cylindrical and vertical. The stem is often straight and single, with furrows or bare in places with felt flakes. The leaves are sessile, acute, linear, light (bluish-green). The flowers are ligulate, bright yellow, bisexual. The baskets are large, single, located on the tops of the stems. The involucre leaves are much shorter than the flowers and reach a length of 8 mm.Oriental salsify is used in folk medicine; a decoction of the root is especially common as a remedy for pain and rheumatism. Grows in Eastern Europe and Northern Asia. Grows in dry and flooded meadows, pine forests, meadows, and forest edges.
Eastern salsify is one of the main species growing in Russia
Big
Great salsify is a biennial plant. It grows in height up to 30-100 cm. It has a straight bare stem and linear-pointed leaves expanded at the base. Large baskets are located on long hollow stalks, club-shaped and thickened at the top. The involucre has 8 to 12 narrow lanceolate leaves that are longer than the flowers. The salsify root is vertical, cylindrical, and dies after fruiting. The plant is widespread in Europe and Central Asia.
The plant is found in small quantities along steppe roads, on slopes, and fallow lands.
Siberian
The Siberian salsify is considered a rare species and is listed in the Red Book. This biennial plant grows up to 35-100 cm in height. It has a straight stem, branched at the top. The leaves are linear, sometimes wavy along the edges, reach a width of 5 to 15 mm, the upper ones are shortened, elongated-ovate, sharply tapering and linearly pointed. The wrapper leaves are about 3 cm long. The flowers are purple, slightly shorter.
The Siberian salsify is listed in the Red Book of the Sverdlovsk region
Value and chemical composition
The roots of the plant contain many useful substances, thanks to which it is actively used by folk healers.
Among them:
- vitamins A, B1, C, E;
- potassium, phosphorus, calcium, iron, magnesium, selenium, sodium, zinc;
- choline, asparagine, inulin.
Useful properties of salsify
Many beneficial properties are attributed to salsify.It is believed to have the following effects on humans:
- improves the functioning of the gastrointestinal tract, relieves diarrhea and constipation;
- increases appetite;
- normalizes metabolism;
- stimulates the body's defenses;
- is a means of preventing scurvy;
- prevents postpartum hemorrhage;
- regulates blood pressure.
Thanks to the vitamins contained in the composition, the salsify plant improves overall well-being, relieves nervousness and anxiety, normalizes sleep, increases stamina and the body's defenses, has a beneficial effect on the endocrine and cardiovascular systems, and improves blood composition.
Macro- and microelements in the composition of salsify root and herb help strengthen bones, teeth and hair, improve the condition of connective tissue, normalize blood pressure, increase the elasticity of vascular walls, prevent their fragility, and prevent the formation of cholesterol plaques.
Application of the plant
Salsify has been used for the preparation of medicinal remedies since ancient times. It is used in cosmetology and cooking, as well as for decorative purposes - for making bouquets.
In folk medicine
In folk medicine, the milky juice, root and leaves of salsify are used. Tinctures, infusions, and decoctions are prepared from the plant.
The juice heals cuts and wounds well, helps with ulcers and purulent inflammation of the skin.
Root compresses have long been used for insect bites and allergic reactions.
Salsify has anti-inflammatory, diuretic, and antiseptic effects. It is used as an antitussive and treats chronic bronchitis.
Traditional healers recommend salsify tea for women with uterine bleeding.
For rheumatic diseases, it is applied as a lotion to sore spots.
It is recommended to include salsify in the menu of patients with diabetes to reduce blood glucose levels.
To prevent scurvy, it is recommended to add young salsify leaves to food (salads, soups, etc.).
To prepare the infusion, pour 15 g of salsify herb into a glass of boiling water. Infusion time – 4 hours. Take the product 6-8 times a day, 15 ml. This medicine has a calming, blood purifying, antiallergic effect, and also normalizes salt metabolism.
The tincture is prepared from salsify root. For 1 liter of alcohol you need to take 100 g of raw materials. Peel the root, grate it, put it in a glass container and cover with alcohol. Close the container tightly and place it in a cool, dark place for 10-14 days. Strain the prepared salsify root tincture and use as needed. It has disinfecting properties. It is used for rinsing the mouth to remove unpleasant odor, as well as for rubbing sore joints.
Salsify decoction is used to treat bronchitis as an expectorant. To prepare it, you need to pour 15 g of crushed root with a glass of water, put it on fire, and cook for 10 minutes. Take 15 ml four times a day.
In cosmetology
Salsify decoction is used to rinse hair. After use, their fragility decreases, dandruff disappears, and scalp itching disappears.
A paste of boiled root is applied to the face as a nourishing mask.
Raw crushed root relieves irritation on the facial skin and helps fight ulcers.
In cooking
The most commonly used plant in cooking is Salsifolium.The roots and young leaves are eaten. The greens are processed like dandelion or nettle - added to vitamin salads, after scalding with boiling water to remove the bitterness.
The root is practically not consumed raw. It needs heat treatment, after which it softens and acquires a delicate, pleasant taste, similar to oyster. The root of salsify is straight, it is convenient to peel and grate.
The root of the plant is eaten
Recipes for dishes with salsify root
Salsify root is consumed boiled, fried, stewed, or baked. It is used to prepare soups, salads, pancakes, side dishes, flavorings for ice cream and sweet drinks, marinades, and seasonings. It is deep-fried and battered. The root of this herbaceous plant goes well with many vegetables, meat, fish, cheeses, herbs, and creamy sauces.
Pancakes
Ingredients:
- salsify root – 300 g;
- fresh cilantro – 8 g;
- chicken egg – 1 pc.;
- garlic – 1 clove;
- chili – 1 pod;
- flour – 1 tbsp. l.;
- olive oil – 2 tbsp. l.;
- butter – 45 g;
- ground black pepper - to taste;
- salt - to taste.
Preparation procedure:
- Peel the salsify root, then grate. Place half the butter in a frying pan, heat and sauté the root over medium heat until soft. Transfer to a separate bowl.
- Remove seeds from chili. Finely chop the garlic, pepper, cilantro. Combine all this, add a lightly beaten egg, fried salsify root, flour, ground pepper, salt and mix. This amount of dough should make 6 pancakes.
- Heat olive oil and remaining butter in a frying pan. Fry the pancakes on both sides (4 minutes on each) until golden brown.
- Serve salsify root fritters with fried bacon or a fried egg.
Garlic soup
Ingredients:
- salsify root – 700 g;
- chicken broth – 2 l;
- carrots – 1 pc.;
- potatoes – 150 g;
- shallots – 4 pcs.;
- lemon – 1 pc.;
- Extra Virgin olive oil – 1 tsp;
- red lentils – 100 g;
- garlic – 1 head;
- vegetable oil – 1 tbsp. l.;
- bay leaf – 2 pcs.;
- ground pepper - to taste;
- thyme sprigs - to taste;
- salt - to taste.
Preparation procedure:
- Peel the roots of the salsify, being careful not to cut off the skin, but to scrape it off with a knife. Cut into pieces 1.5 cm thick. Squeeze lemon juice into water and put salsify in it.
- Wash the head of garlic, cut off the top, grabbing the cloves. Grease the slices with olive oil. Place in the oven for 20 minutes. Cooking temperature – 180 degrees. When the garlic has cooled, squeeze the garlic out of the peel.
- Finely chop the shallots, cut the potatoes and carrots into cubes.
- Heat refined vegetable oil in a saucepan and fry the shallots until translucent.
- Add potatoes and carrots to the onion and fry everything together for 2 minutes. Add broth, salsify, lentils, garlic, bay leaf, thyme.
- After boiling, cook for 20 minutes. The salsify root pieces should soften.
- Remove the bay leaf and thyme sprigs from the finished soup and puree it using a blender.
- Add pepper and salt to the soup.
When serving, add a little cream or drizzle the soup with olive oil and sprinkle with spices
Root vegetables stewed with vegetables
Ingredients:
- salsify root – 1 kg;
- carrots – 150 g;
- red onion – 250 g;
- tomatoes – 4 pcs.;
- garlic – 1 clove;
- celery (stem) – 150 g;
- lemon – 1 pc.;
- tomato paste – 1 tsp;
- fresh rosemary – 2 stems;
- olive oil – 150 ml;
- coarse salt - to taste;
- ground black pepper - to taste.
Preparation procedure:
- Finely chop the carrots, onions and celery stalks, place in a deep frying pan, add oil and cook for about 45 minutes over medium heat.
- Pour 1.5 liters of water into a suitable container and squeeze out lemon juice. Peel the salsify root, cut into oblong bars 6 cm long, 1 cm thick. Place the root in lemon water. This is necessary so that it does not darken.
- Place chopped garlic and rosemary in a frying pan with carrots, onions and celery and simmer for about 5 minutes with constant stirring. During this time, a pronounced garlic smell should appear.
- Peel the tomatoes (first put them in boiling water, then immediately in cold water) and mash.
- Place tomato paste and tomatoes in the pan, add salt and pepper and continue cooking.
- After 10 minutes, add salsify and half a glass of water. Cover with a lid and simmer, stirring, for about 40-50 minutes over medium heat.
Add water, pepper and salt if necessary. The salsify should become soft.
Salad with cheese and lingonberries
Ingredients:
- salsify – 30 g;
- cream cheese – 40 g;
- veal – 80 g;
- lettuce leaves – 25 g;
- raspberry sauce – 15 ml;
- Worcestershire sauce – 10 ml;
- cognac – 15 ml;
- soaked apples – 20 g;
- thyme – 5 g;
- olive oil for marinade and frying;
- butter;
- salt;
- pepper;
- lingonberries - to taste.
Preparation procedure:
- Cut the veal fillet into pieces 1 cm thick. Marinate for 2 hours in a mixture of garlic, bay leaf, thyme, and olive oil.
- Place cream cheese on a plate.
- Season lettuce leaves with raspberry sauce and place on top of cream cheese.
- Season the veal parts with salt and pepper.Heat olive oil in a frying pan, add meat and fry for 2 minutes. Pour cognac, set fire, wait until the alcohol burns out, immediately add butter and Worcestershire sauce, stir.
- Remove the frying pan from the heat, put salsify, lingonberries, soaked apples into it, stir.
- Transfer the contents of the pan onto the lettuce leaves.
Restrictions and contraindications
Salsify is contraindicated for people with allergies and individual intolerance to the substances included in its composition.
It is not recommended to include it in the menu and take it as medicine for children under three years of age, pregnant and lactating women.
People with low blood pressure, increased blood clotting, a tendency to diarrhea, and high acidity of gastric juice should avoid salsify.
Collection and procurement of raw materials
The collection of the ground part of salsify occurs during the flowering of the plant, and the flowers are pinched off. The stems are dense, so they are not plucked, but cut with scissors or a sickle. The cut produces a milky sap that can cause irritation, so it is recommended to wear gloves when collecting salsify grass. The greens are dried, chopped and stored in glass containers. Shelf life – 2 years.
The roots are dug up after the first frost. This must be done carefully, without damaging the shoots. Whole, mature roots are stored well until next spring or summer in a cool, dry room.
Unripe and broken roots will not last long
Conclusion
Salsify is a herbaceous plant with beneficial properties and good taste. Due to this, its leaves and roots are widely used to maintain health and for preparing various tasty and even gourmet dishes.
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