The root vegetable, also known as winter asparagus, was already cultivated in the 17th century. It is still popular today because of its digestibility and he althy properties. However, salsify only lasts if stored correctly, although the shelf life varies depending on the variant.
What is the best way to store salsify?
Black salsify can be stored in the refrigerator for 1-2 weeks, in the freezer for up to 12 months if the harvest is prepared, or for several months in sandy substrate in the cellar. Ensure proper preparation to maximize shelf life.
refrigerator
The taproots retain their freshness in the vegetable compartment for about one to two weeks. To do this, you do not need to prepare the harvest other than roughly brushing off soil particles. Do not wrap the salsify too tightly in cling film, or wrap the yield in a slightly moistened kitchen towel.
Freezer
Salcises produce milky juice when they are fresh. However, this should be removed before you freeze the vegetables. The winter asparagus can be stored in the freezer if it has been pre-cooked. This means you can extend the shelf life to twelve months. There are two ways you can prepare the crop for freezing.
Preparation
Brush the root vegetables under running fresh water so that the soil loosens. Then peel the roots with a peeler and immediately place them in a bowl filled with water and a splash of lemon juice or vinegar. This prevents dark discoloration in the tissue.
Alternative approach:
- Season the vinegar water with caraway seeds and bring to the boil
- cook unpeeled salsify for 20 to 25 minutes
- quench under cold tap water and peel off the shell
This method extracts the milky sap from the roots, so you don't have to worry about discoloration on the skin during subsequent processing. When preparing the uncooked vegetables, you should wear gloves. You can then blanch and freeze raw vegetables. The pre-cooked specimens are immediately ready for the freezer.
Sand
Similar to potatoes and carrots, salsify vegetables can also be stored in a sandy substrate. For this it is not necessary to wash the yield. Such an approach increases the risk that the root tissue will begin to rot. Fill a bucket with quartz sand and insert each root vertically into the substrate. Make sure that the specimens do not touch each other and place the container in a dry and cool basement room. Here the harvest lasts for several months.
