Why is salsify so rare in the US?
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Americans salsify everything! Salsa on chips. Salsa on tacos. Salsa on hot dogs. Salsa on burgers. Even salsa on pizza!
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Have never tried salsify, to my knowledge, here in Canada. In what form, or dish, would you recommend it?
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I haven't gotten the chance to cook with it much, but I generally see it treated like parsnips: confited, sauteed, pureed, roasted, etc. Aromatic earthiness.
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I can very clearly remember eating salsify for the first time, at like age 12, and freaking out about how good it was and never finding it on a menu again!
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