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Salsify, Boiled

The roots are boiled like carrots, or half boiled and grated fine, made into flat small patties, dipped in batter, and fried like oysters, which they strongly resemble; hence the name of vegetable oyster frequently used for salsify. The young flower-stalks, if cut in the spring of the second year, and dressed like asparagus. are not unlike the latter, and make an excellent dish.