Black Root in Gastronomy

The common name “snake killer” derives from the word “scorzone,” which is the Italian name for a venomous snake. It was believed that if this root were placed in a snake’s mouth, the snake would die. Until the 16th century, it was also consumed by Celtic and Germanic peoples, who believed in its beneficial effects against the bubonic plague and snake bites.

Origin and Cultivation

Black salsify began to be cultivated for culinary purposes in Southern Europe and the Middle East in the 16th century. Because black salsify is frost-resistant, it thrives throughout Europe and Asia. France, Belgium, and the Netherlands are among the world’s largest producers. Belgian black salsify is the main variety imported into the Czech market. It is a very undemanding crop, but very little of it is grown in the Czech Republic. The roots of this vegetable can reach up to 40 cm in length and 4 cm in diameter. The surface of the tuber features fine stripes and rootlets. The flesh of black salsify is white and tender. When the surface is broken, a substance called latex oozes from the tuber; this is a thick white sap that dries within a few minutes and forms a white film at the site of damage or a cut. Based on the leaves, we distinguish three varieties of black radish:

Latifolia – broad, elliptical leaves

Glastifolia – elongated, lance-shaped leaves

Strictifolia – linear leaves

The stem of black root, which grows in its second year, can reach a height of up to 120 cm. Yellow flowers also appear in July and August. Seed harvesting begins in late August.

Black root requires a sunny location with moist, sandy-loam soil and an adequate supply of fertilizer. It is recommended to sow the seeds as early as February or March to allow sufficient time for strong roots to develop; harvesting takes place in late fall before the first ground frosts arrive. To store the roots, tie them into bundles before placing them in moist sand, then wrap them in plastic wrap to prevent them from drying out. The root is commonly sold in half-kilogram bags with perforations and can easily last up to a month when stored in the refrigerator.

Medicinal Effects

Black root contains large amounts of water, carbohydrates, fiber, protein, fat, and inulin, which is suitable for people with diabetes. It is a source of vitamins A, B1, B2, C, and E. In terms of minerals, it contains potassium, phosphorus, magnesium, calcium, and iron. It contains allantoin, which promotes wound healing, aids digestion, and supports the function of the endocrine glands. It has a very low caloric content, making it an excellent addition to a diet plan, while also stimulating the appetite.

It is also used to restore normal bowel function, for example, after a bout of stomach flu, because it is easily digestible. It also helps with gout and rheumatic diseases and has a positive effect on the nervous system as a sedative.

Black Root in the Kitchen

When handling this root vegetable, you must first wash it thoroughly and remove the black outer layer, as well as the latex that oozes from the root. Since black salsify is very sticky, it is sometimes recommended to peel it only after boiling it for 20–25 minutes. If you want to avoid this step, we recommend peeling it while wearing gloves. Otherwise, a sticky layer remains on your skin that cannot be washed off and will not come off until the next day. After thorough cleaning, it is recommended to soak the entire root in acidulated water to prevent it from turning brown. Black salsify can be eaten not only raw as an ingredient in vegetable salads, but also boiled, steamed, as a side dish with meat, or even deep-fried in breadcrumbs. It is prepared in the kitchen in much the same way as asparagus.

“Black root is a very distinctive ingredient whose flavor is enhanced when cooked. I recommend first sautéing black root in butter or oil, then adding broth or cream and simmering until tender. It’s ideal for creams, purées, and paired with lighter meats. However, I use it raw in salads. If serving it raw, it must be soaked in orange or lemon water to prevent it from turning brown,” advises Chef Honza Horký.