This vegetable is sometimes called oyster plant, because the flavor suggests that of the oyster, particularly when the boiled vegetable is sliced and fried in butter or drippings. Salsify is one of the roots that may be left in the ground over winter, thus making this vegetable available for the late summer, fall and spring.

To prevent this root from turning dark it must be dropped as soon as it is pared and cut into a mixture of flour and water made slightly acid with vinegar. For 6 good-sized roots mix together 1 tablespoon vinegar, 2 tablespoons of flour, 1 teaspoon of salt, and 3 pints of water. Wash and scrape the roots, then cut into slices about 3 inches long. Drop into the prepared water. Place the stew-pan on the fire and cook the salsify thirty minutes, counting from the time it begins to boil. Drain and serve in a white sauce. Or mix together one tablespoon of butter or drippings, half a teaspoon of salt, one teaspoon of lemon juice, and 1 teaspoon of minced parsley. Add this to the drained salsify and serve at once.