Salsify — also known as the “oyster plant” for its subtle, briny sweetness — is one of those wonderfully odd vegetables that feels like a treasure hunt to dig up. Head to a pick-your-own farm in the Netherlands (some in Flevoland and Gelderland offer it) and you’ll quickly discover that salsify is a bit of a diva: it grows as a long, skinny, cream-colored root that likes to burrow deep into sandy soil. The fun bit? Getting it out is part of the adventure. Grab a garden fork (a spade might slice it), loosen the soil gently, then pull — slowly, like you’re convincing it to leave a party early. The reward is a clean, elegant root that smells faintly of oysters and earth.

Pick with friends and family and make a game of who can unearth the longest, straightest salsify. Kids love the “treasure hunt” feel, and adults will appreciate the therapy of muddy hands. Once you’ve got a basketful, brush off the excess dirt (don’t wash them until you’re home or they’ll turn mushy). The skin peels best after boiling, but you can also scrub them well and cook with the peel on — just be warned, your fingers might get a bit discolored. No worries: a little lemon juice fixes that.

At home, salsify is a chameleon. Boil, steam, roast, or fry it. Its slightly nutty, artichoke-meets-oyster flavour pairs beautifully with butter, cream, lemon, or fresh herbs. You can also slice it raw into salads (peeled, then immediately tossed in lemon water to prevent browning). But the real magic happens in these two recipes:

Recipe 1: Creamy Salsify Soup

  • Peel and chop 500g salsify, dropping pieces into a bowl of water with a squeeze of lemon to stop browning.
  • In a pot, soften one diced onion and a clove of garlic. Add the salsify, pour in 600ml vegetable stock, and simmer for 20 minutes until tender.
  • Blend until velvety smooth. Stir in 100ml cream, a pinch of nutmeg, salt, and white pepper. Serve with a dollop of crème fraîche and crispy bacon bits. Perfect for a chilly Dutch afternoon.

Recipe 2: Salsify Fritters

  • Boil or steam 400g peeled salsify until just tender (about 15 minutes). Drain and cut into finger-length chunks.
  • Mix a batter of 1 egg, 150ml milk, 100g flour, a pinch of salt, and a teaspon of chopped parsley. Pepper to taste.
  • Heat oil (about 2cm deep) in a pan. Dip each salsify piece in the batter and fry until golden and crispy, 2-3 minutes per side.
  • Drain on paper towels, sprinkle with sea salt and a squeeze of lemon. Serve with a garlicky aioli. Great for a snack or side dish.

Cocktail Recipe: The Oyster Moon This drink plays up salsify’s coastal whisper — ideal for a late-summer evening.

  • Peel and thinly slice half a raw salsify root (toss in lemon water, then pat dry). Muddle it gently in a shaker with a sprig of thyme.
  • Add 60ml vodka (or gin for a floral twist), 30ml dry vermouth, and 15ml fresh lemon juice. Shake with ice.
  • Double-strain into a chilled coupe glass. Garnish with a thin ribbon of raw salsify and a twist of lemon peel. A savoury, faintly briny cocktail that tastes like a secret.