Season Twelve, Episode Ten. Orchard and Vine
Explore the unusual history of salsify, sometimes called the oyster plant, and its unique culinary uses.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: Doing great, sunny as ever over here. How are you, Amiyah?
Amiyah: Feeling great and ready to learn something new.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Salsify!
Amiyah: The wheel spun to salsify, the unusual root sometimes called the oyster plant. The hosts closed the season with a humble, old fashioned treasure.
Poke: Buckle up, folks. We are doing salsify today.
Poke: So where does salsify actually come from?
Amiyah: Salsify has been grown in Europe for centuries, valued as a hearty winter root. Its delicate flavor made it a quiet favorite in old kitchen gardens.
Poke: Though less common today, salsify enjoyed a long history on European tables and is being rediscovered by curious cooks.
Amiyah: What are the facts that are going to blow my mind today?
Poke: Salsify is nicknamed the oyster plant for its subtle seafood like taste.
Amiyah: Wait, really?
Poke: It looks like a long, thin, pale root.
Amiyah: Okay, that is so good to know.
Poke: Its cut flesh can darken, so cooks soak it in lemon water.
Amiyah: I did not know that at all.
Poke: Both white salsify and black skinned scorzonera are enjoyed.
Amiyah: Let us talk varieties. What is out there?
Poke: Salsify comes in a couple of related kinds.
Amiyah: Go on.
Poke: White salsify has pale tan skin and creamy flesh.
Amiyah: Black salsify, called scorzonera, has dark skin.
Poke: Okay, that is so good to know.
Amiyah: Both share a gentle, delicate flavor.
Amiyah: Now let us take a trip. How is it used around the world?
Poke: In France, salsify is gently simmered and served in cream.
Amiyah: That tracks.
Poke: In Italy, it is fried into crisp golden pieces.
Amiyah: Wait, really?
Poke: In Belgium, salsify is a classic winter vegetable.
Amiyah: Okay, that is so good to know.
Poke: Across Europe, it is roasted as a cozy seasonal side.
Amiyah: Let us bust a myth. What have we got?
Poke: A lot of people think some think salsify actually tastes like real oysters.
Amiyah: See, this is why I love this show.
Poke: Here is the truth. Salsify only has a faint, gentle hint that reminds some people of oysters. It is a mild, earthy root, not a seafood flavor.
Poke: We have a Fan Question of the Week. Here it is.
Poke: Why does salsify turn dark after peeling?
Amiyah: Ooh, good one.
Amiyah: The cut flesh reacts with air and darkens, so cooks drop the peeled pieces into water with a little lemon juice to keep them pale.
Amiyah: Let me give you my honest, unvarnished opinion.
Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
Poke: Bold words from someone who once tried to put pineapple on everything.
Amiyah: Amiyah loves salsify roasted until golden and tender.
Poke: Poke prefers it gently simmered in a creamy sauce.
Poke: I mean, you are not wrong, but you are also very dramatic about it.
Amiyah: Okay, quick facts, lightning round style.
Amiyah: Salsify is nicknamed the oyster plant.
Poke: It is a long, pale root.
Amiyah: Lemon water keeps it from darkening.
Poke: It is a classic winter vegetable.
Amiyah: Quick recap before we cook.
Poke: The hosts closed the season learning that salsify is an unusual old fashioned root nicknamed the oyster plant, mild and earthy, and cherished across Europe roasted, fried, and simmered in cream.
Amiyah: Let us close it out with something delicious.
Poke: Today we are making Roasted Salsify. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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