refrigerator
In the vegetable drawer, the tap roots keep their freshness for about one to two weeks. To do this, you don't have to prepare the harvest any further apart from the rough brushing off of soil particles. Don't wrap the salsify too tightly in cling film or wrap the yield in a slightly dampened kitchen towel.
also read
- Harvest black salsify - with these tricks like the pros
- Preserve salsify by freezing them
- Peel salsify
freezer
Salsify has milky juice when they are fresh. However, this should be removed before you freeze the vegetables. The winter asparagus can be pre-cooked and stored in the freezer. You can extend the shelf life to twelve months. There are two ways you can prepare the harvest for freezing.
preparation
Brush the root vegetables under running fresh water so that the soil loosens. Then peel the roots with a potato peeler and immediately place them in a bowl filled with water and a splash of lemon juice or vinegar. This prevents dark discoloration in the tissue.
Alternative approach:
- Season the vinegar water with caraway seeds and bring to the boil
- Cook the unpeeled salsify for 20 to 25 minutes
- Rinse under cold tap water and peel off the peel
This method pulls the milky sap out of the roots, so you don't have to worry about discoloration on the skin during the subsequent processing. Gloves should be worn when preparing the uncooked vegetables. You can then blanch and freeze raw vegetables. The pre-cooked specimens are ready for the freezer right away.
sand
Similar to potatoes and carrots, salsify vegetables can also be stored in a sandy substrate. To do this, it is not necessary to wash the yield. Such an approach increases the risk that the root tissue will start to rot. Fill a bucket with Quartz sand(€ 14.90 at Amazon *) and insert each root vertically into the substrate. Make sure that the specimens do not touch each other and place the container in a dry and cool basement room. Here the harvest lasts for several months.
