The name scares off effectively. People avoid it, but it turns out it's a treasure trove of health

The Black Salsify (Scorzonera hispanica) is classified as a so-called heritage vegetable, meaning those that once frequently appeared in the kitchen but over time have become rarities. Black Salsify was particularly popular in the Middle Ages and the Renaissance, but over time was replaced by more popular root vegetables, such as carrots or celery. Today we are reminded of what lies within the black roots of the Black Salsify, especially since late fall is the best time for their harvest.

There's a reason why black salsify garnered interest centuries ago. The medicinal properties of both the root itself and the decoction made from it were known even then, and now numerous studies confirm them. Black salsify exhibits expectorant and diaphoretic properties. It helps get rid of wet coughs and contributes to lowering body temperature. Moreover, it acts as a diuretic, supports the treatment of urinary bladder inflammation, and aids the process of cleansing the body of toxins. What's more, viper's grass improves digestion, positively affects the intestinal flora, and boosts immunity.

The root of black salsify is also rich in vitamins B1, B2, C, and E, as well as potassium, magnesium, sodium, iron, phosphorus, and calcium, carotenoids and fructose. Black salsify is naturally high in inulin, a type of carbohydrate found in vegetables and fruits. Inulin lowers cholesterol and triglyceride levels, regulates digestive system function, has anti-inflammatory effects, benefits the stomach, lowers blood glucose levels after meals, facilitates weight loss by increasing a sense of fullness, and improves the absorption of minerals. An interesting fact is that black salsify was once used as a remedy for snake bites (hence the name viper's grass).

The edible part of salsify is a root with a dark brown skin and white interior (it tastes like asparagus, hence its other name - "winter asparagus"). While peeling the root, it exudes a sticky, milky sap, and the skin can stain your hands a red-brown color, so it is recommended to use protective gloves. To maintain the freshness of the roots, they should be immediately immersed in water with lemon juice.

Scorzonera can be found in health food stores. It's best to cook the roots in slightly acidified, salted and sweetened water for about thirty minutes. The vegetable can be served similarly to asparagus. Popular preparation methods are baking it with béchamel sauce, frying in butter with bread crumbs, or baking in an oven with garlic sauce.