The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called schorseneren.
In the Netherlands, black salsify is in season October to March, at its best in November and December. Black salsify is in season now, in November, and this is the peak.
Schorseneren, once called the poor man's asparagus, are dug from October to March.
Long, straight roots without breaks; they bleed a sticky sap when cut.
Inulin, a fermentable fibre, plus potassium, iron and vitamin B6.
To get the most: Cook until just tender; the inulin survives cooking. Some people find a lot of inulin windy, so start small.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Peel under running water with gloves, drop into acidulated water, then boil for ten minutes and finish in butter.
1 producer in The Field Guide sells black salsify, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 177 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
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