Rooted in Mediterranean lands since time immemorial, the salsify is a tuber rich in flavor and benefits for the body. Widely used in the cuisine of the region, we can find it accompanying delicious fish from the Llotja de Blanes , succulent meats, exquisite vegetable recipes or as a main food. Join us and discover why it is called the “land oyster”.

The origins

In the past, salsify was grown by each household and reserved for its own consumption on special occasions or large celebrations. Considered highly select, it was not until the 1970s that the prized tuber began to reach restaurants and shops in the area.

Currently it is mainly grown in Grions , Vidreres and Lloret de Mar , areas with calcareous soil, necessary for its correct growth. We can find it in greengrocers, farm shops, market stalls or restaurants in the region.

The properties of salsify

With an ocher hue and 30 cm long, the salsify is a biennial flowering plant. The first year with thin, pointed leaves of a greenish-blue color, the second with purple flowers. Its taste is reminiscent of oysters, hence it is also known as the land oyster. With a soft and pleasant texture, it is composed of 90% water. It is also a source of fiber and minerals.

Currently, we can find different foods and condiments based on salsify made by local producers: olive oil, allioli, vinegar, jams, sauces and even salsify liqueurs. Delicacies with a common denominator, the unmistakable and much-praised taste of the wild tuber.