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Salsify is called vegetable oyster because of its faint oyster-like flavor. This name is used interchangeably to describe two roots. White salsify is pale, thin, forked, has rootlets at the bottom, while black salsify (scorzonera) looks like a brown carrot and is much smoother and longer looking. Popular in Europe since the 16th century, this root has just begun to make its appearance in markets. |
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Horseradish is a member of the mustard family and is native to Eastern Europe, although it may have originated in Asia, Germany, or the Mediterranean area. The ancient Greeks used it, so did the Hewbrews — it is one of the 5 bitter herbs of the Jewish Passover. The strong flavor of this root has an underlying sweetness and seems more like garlic than a spice. |
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Part of the celery family, the celery root or celeriac, is routinely used in French cooking and is seen throughout Europe. It is solely grown for its root use and appeared in the United States beginning in the 19th century. This root is bypassed by many because of it unusual appearance of crevices and rootlets. When cooked well, this root evokes celery and parsley flavors. |
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A cousin to the turnip, rutabagas are a cross between a cabbage and a turnip. Virtually unknown in the United States until the 19th century, this root gets its name from the Swedish word ‘rotabagge’ meaning round root. People have avoided this root because it is a cruciferous vegetable that becomes more flavored and odorous when cooked. |
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