Scorzonera, or black salsify root, is a perennial plant of the Asteraceae family, which also includes, among others, the artichoke and topinambour. The edible part is represented by the roots that are harvested from October to late winter and are very healthy for the body. Scorzonera is a low-calorie food and brings vitamins, including vitamin A, B2, B6, C, mineral salts such as potassium, calcium, phosphorus, manganese, and inulin. This latter substance makes scorzonera particularly suited to be integrated in the diet of people who need to keep under control the blood glucose, in fact it stabilizes the level of sugar in blood.
In addition to this, black salsify root, thanks to its high fiber content, helps to improve the intestinal transit in case of constipation. This root has also diuretic properties by acting as a drainage of the kidneys, it brings benefit in case of disorders of the urinary tract, too. The taste of scorzonera is very pleasant but, in order to eat the root, it is first necessary to remove the black peel that protects it. It can be boiled for about ten minutes in lightly salted boiling water and seasoned with a little olive oil and vinegar.