Black salsify, a biennial root vegetable also known as scorzonera, something new in a Taiwan food plant, is providing Republic of China farmers another source of income. It also offers a valuable aid to nutrition. Its stems and long, slender roots can be served as food, rich with glucose (starch) and with a taste similar to potato. It can be made into thick soup or a side dish to meat. In the western world salsify is often called "oyster plant" because of a slight resemblance to oysters in flavor.
The Joint Commission on Rural Reconstruction first imported salsify seed from West Germany in 1974, for planting on a trial basis, then promoted the vegetable for growing in sandy soils along the coast, when technical problems were solved. Improvement, both in quality and quantity, has been spectacular as a result of renovation of land and use of mechanical equipment in culture and harvesting. Black salsify now has become an item on the cash-earning list of farm products for export. Coastal farmers are making full use of marginal lands by planting black salsify right after the winter harvest. Its leaves are rich in protein and can be used as food for livestock. The harvest time is between February and April, when the mushroom and asparagus canning is completed. Production and sales of black salsify, if fully developed, are expected to provide Taiwan with another booming industry.
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