Salsify should be flavored sparingly, no matter which….

Method of cooking is chosen. Steaming is preferred over boiling since it breaks easily. Once cooked, cut as desired. Black salsify and white salsify are interchangeable in recipes. The greens (leaves) on both are edible. To store, wrap in plastic, refrigerate. If in good condition, keeps up to two weeks. Check periodically to prevent root from drying out.