Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A European plant (Tragopogon porrifolius) in the composite family, having grasslike leaves, purple flower heads, and an edible taproot.
- noun The root of this plant, eaten as a vegetable.
from The Century Dictionary.
- noun A plant, Tragopogon porrifolius.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Bot.) See Oyster plant (a), under
oyster .
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun countable, uncountable Any of several
flowering plants , of the genus Tragopogon, most of which have purple flowers. - noun uncountable The edible
root of these plants.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun edible root of the salsify plant
- noun Mediterranean biennial herb with long-stemmed heads of purple ray flowers and milky sap and long edible root; naturalized throughout United States
- noun either of two long roots eaten cooked
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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Unfortunately, salsify is often hard to come by because it's so difficult to harvest, but if you can't find any, celeriac is a perfectly acceptable substitute.
Yotam Ottolenghi's mushrooms with salsify and barley recipe Yotam Ottolenghi 2010
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Charging $150 to my card, I had seeds that promised to be carrots, zucchini, beans, peas, corn and something called salsify, which someone said tastes like oysters when cooked.
Berks county news 2009
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We have tried all sorts over the years, most notably when "The Times" ran a promotion with the Heligan Gardens, the upshot being packets of rareties such as salsify and scorzenara arriving month by month.
Jean's Knitting Jean 2009
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These gnarled vegetables such as salsify, Jerusalem artichokes and celery root are about to step onto the food fashion runway.
NPR Topics: News 2011
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These gnarled vegetables such as salsify, Jerusalem artichokes and celery root are about to step onto the food fashion runway.
NPR Topics: News 2011
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The grenache might have matched well with the caramelized salsify, smoked collards and even the coconut basmati.
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The grenache might have matched well with the caramelized salsify, smoked collards and even the coconut basmati.
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The sweetness of salsify root is a great match for the earthy flavour that mushrooms bring to a dish.
Yotam Ottolenghi's mushrooms with salsify and barley recipe Yotam Ottolenghi 2010
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Petter Nilsson, chef at La Gazzetta in Paris, won full marks for the most original dish—a meal consisting of Jerusalem artichokes, salsify and truffles, accompanied by local sweet berries and herbs, which he imagined a wild boar would eat.
Where the Wild Things Are Bruce Palling 2011
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This is salsify, which the stall keeper tells me is a tasty root.
London Diary 4- Borough Market aka TBTAM 2009
mollusque commented on the word salsify
The only current English word ending in -ify that is not a verb.
August 7, 2008
reesetee commented on the word salsify
And here I thought it meant "To add salsa to one's food."
August 7, 2008
bilby commented on the word salsify
The only non-verb? All alone? All innocent and waify?
August 7, 2008
mollusque commented on the word salsify
I was wondering who might falsify salsify.
August 8, 2008
Telofy commented on the word salsify
“‘Anybody that can say.’ Wijzer helped himself to another salsify fritter.”
—Gene Wolfe, On Blue’s Waters
December 28, 2009
chained_bear commented on the word salsify
"Salsify, or Oyster Plant. After scraping off the outside, parboil it, slice it, dip the slices into a beaten egg and fine bread crums sic, and fry in lard. It is very good boiled, and then stewed a few minutes in milk, with a little salt and butter. Or, make a batter of wheat flour, milk, and eggs; cut the salsify in thin slices, first boiling it tender; put them into the batter with a little salt; drop the mixture into hot fat by spoonfuls. Cook them till of a light brown."
—Susan Williams, Savory Suppers and Fashionable Feasts: Dining in Victorian America (New York: Pantheon Books, 1985), 256
May 4, 2010