Black salsify….right out of the garden

My garden is really almost sand at this moment, next year I hope to have more vegetables for in the winter, like kale for example, they say first there must be frost over the kale and then it’s perfect for eating! Now I had only black salsify in the garden, but this is really what I like! In the Netherlands they have two special names for this vegetables, Ok I will translate it maybe very Dutch to English but at least you will understand. The first nickname for the vegetables is kitchen maids grief and the other is pauper asparagus.
It was an hell to get them out of the garden because I didn’t make sand heaps, but I have a very strong and kind man in the house who doesn’t mind to show his muscles ; ) and he got the salsify out of the ground!
And then I took my gloves and peeled the black salsify, without gloves it will become a mess the name kitchen maid grief is not without a reason!. After I washed it very well and cut them in pieces like 5 centimetres.
Anyway here you get the whole recipe, and it’s really nice with some good baked potatoes and a nice fake meat piece from the vegetarian butcher (, sorry only in Dutch I think). I was seriously surprised how good the schnitzel and yakatoori taste, normally fake meat who’s vegan has a terrible taste and is very dry…..really worth to go to the vegetarian butcher!

Black salsify (2 persons)
like 300 gram of black salsify, washed, peeled and cut in pieces like 5 cm

the sauce

2 tablespoons of all purpose flower
2 teaspoons white wine vinegar
2 cloves of garlic, minced
some coconut oil
juice of an 1/2 lemon
1 tablespoon mustard (very hot one ; ))
1 cup of soy milk
dashes of pepper

a cooking pan for the salsify
a knife for cutting stuff
a garlic press
a little saucepan

Lets get ready!
So first peel the salsify with gloves on, wash them and cut them in little pieces. Put them in a cooking pan with a bottom of water and bring them to a boil, and simmer them till they are soft (like 15 minutes) (if you want to make potatoes, it’s now the right time to cook them also, so everything will be finished right in time!)

In a meanwhile you can make the sauce.
Put some oil in the saucepan and heat it slowly, after you put in the garlic and sauté for a really short time. Otherwise the garlic will become brown. It’s time now to put in the milk, lemon juice, white vinegar, mustard. Bring this all together to a boil and then put the gas on the lowest position. Pour in the flower and whisk very well when pouring in the flower otherwise you get lumps in your sauce. Now finishing touch with the pepper, as much as you like of course, I put also some green herbs in it like chive, but it’s up to you if you like!

Now the salsify will be ready also, so put on the plate the potatoes (if you made them), salsify with on top some delicious sauce (home-made without a package, whoohoo) and the meatless animal friendly fake meat!

Enjoy your meal


Taste sharp, and you can use it for almost every dish if you want! In my garden they didn’t become very huge, but maybe next year if it doesn’t rain all the time they will grow better.
I also recognized, there are no slugs and snails on it or some other animal or mould. So easy to seed and grow I think!

When to put into the ground?
you have different races of leek, you have the summer, autumn and winter leek. I didn’t now! i just had the summer leek..
Anyway the winter leek can resist frost, you can start growing your summer leek inside the house surround the half of January and put them outside surround the end of March till the end of May (25 centimetres by 10 centimetres distance) Beware the ground in the pot has a lot of space because the leek will grow into the ground
The winter leek you plant out in the full ground in July till the end of august and you can start to seed it under cold glass in April on a seedbed (outside, distance 40 by 15 centimetres). You will have leek in the winter!*

nice solution
Maybe you can combine this leek with something what grows quicker and above the ground! Like chard for example. The more difference you have in the garden the less animals or insects you have who can destroy your crop.

when it’s ready to eat?
look at the picture when it looks like this you can eat it, don’t wait too long otherwise insects will have more chance to give the leek a disease. To put the leek out you have to be careful because the leek will be far into the ground

The vitamins of the leek

Vitamin K, vitamin A, manganese, vitamin C, foliate, vitamin B6, iron, dietary fibre, magnesium, molybdenum, copper, calcium and potassium**

TCM= Traditional Chinese Medicine
pungent and sour of taste, influences the lungs, promoting warmth, resolve blood stagnancies, reduce clotting and expels coldness.
Purifies the body, removes heavy metals and parasites, facilitates protein/amino acid metabolism.
Cleans the arteries, retard the growth of viruses, yeast, ferments…
Used to threat difficulty in swallowing, counteracts bleeding and diarrhea***

*ecologisch tuinieren by velt
**source internet
***healing with whole foods by Paul pitchford