Black salsify is a forgotten old vegetable that deserves a renaissance. Tasty 30–40 cm long root, prepared like asparagus. Requires deeply cultivated, loose, nutrient-rich soil. Tolerates cold well. Stores well in moist sand.
Growing
Sow in February–May. Row spacing 30 cm, plant spacing 6–8 cm, sowing depth 2–3 cm.
Peeled (with gloves — it's sticky), boiled with hollandaise sauce, the way you'd serve asparagus. After peeling, put in lemon water to prevent browning.