One of the mysteries of the English language finally explained.
1An edible European plant of the daisy family, with a long root like that of a parsnip.
Tragopogon porrifolius, family Compositae. See also scorzoneraAlso called oyster plant
- ‘Scolymus, Scolymus hispanicus, is also known as Spanish salsify or Spanish oyster plant, names which it shares with scorzonera Another name, golden thistle, indicates correctly that it is a kind of thistle.’
- ‘Seeds that barely last to the second year include sweet corn, leek, onion, parsley, parsnip, rhubarb and salsify.’
- 1.1 The root of the salsify plant used as a vegetable.
- ‘Duck breast is pan-roasted golden as schnitzel and encircled by a cherry jus and caramelized salsify.’
- ‘For my main course I chose the breast of chicken on a bed of roasted salsify, with vegetable ribbons and a green herb and mustard sauce.’
- ‘Autumnal vegetables and fruits are sweet and some (celery root, Jerusalem artichoke, salsify, and parsnip) also have earthy, nutty flavors.’
- ‘Arrange some caramelized salsify, porcini mushrooms, poached salsify, and shaved salsify around the dish and garnish with ground pistachios and sage.’
- ‘With a vegetable peeler, peel salsify into long thin curls.’
Late 17th century: from French salsifis, from obsolete Italian salsefica, of unknown ultimate origin.
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