B - The abc of Food Cooking and People - Black Salsify

🌿 Black Salsify – The Hidden Gem Beneath the Soil

It may not be the most glamorous vegetable at first glance, but black salsify—sometimes nicknamed viper’s grass or known by its botanical name Scorzonera hispanica—is one of the best-kept secrets of the root world. With a dark, rough exterior and creamy white flesh within, this root vegetable brings quiet elegance and subtle flavour to any dish it touches.

Also known as black parsnip, black salsify has been treasured in European kitchens for centuries. It grows especially well in the Ligurian region of Italy, where it's affectionately referred to by its generic name, Scorzonera, and in Catalonia, Spain, where it plays a supporting role in traditional cuisine. In the United States, it’s typically called black salsify to distinguish it from its paler cousin.

🐍 What's in a Name?

The name Scorzonera comes from the Italian for "black serpent," and it’s no surprise that the root has also picked up the nickname viper’s grass. But don’t be fooled by the rugged name or its sooty skin—inside, the texture is smooth and flavour delicate. Its taste is often compared to oysters, asparagus, or artichokes.

🍽️ How to Cook It

While black salsify can be eaten raw (shaved thin into salads), it truly shines when cooked. Simply peel and slice, then steam, roast, or simmer into a comforting soup. In Liguria, the leaves of the plant are used in prebuggiun, a fragrant herb mix that flavours local frittatas and ravioli.

Whether served as a creamy puree, folded into a salad, or blended into a seasonal soup, black salsify is a versatile vegetable that deserves a spot in the spotlight.

✨ In Summary

Black salsify may look like a blackened twig, but it transforms beautifully in the kitchen. With ties to both rustic tradition and refined cuisine, this understated root offers a fresh twist on everyday vegetables. Next time you see it at a farmers’ market, don’t pass it by—peel it, cook it, and discover the secret beneath the skin.