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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Salsify (Scorzonera hispanica)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Scorzonera hispanica<small>Asteraceae (daisy family)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The taproot<small>peeled and cooked<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Mild, nutty, slightly sweet<small>similar to asparagus<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Southern Europe, especially Spain<small>vegetables since the 17th century<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Winter asparagus<small>and sticky milky sap<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">October to March<small>fresh from local cultivation<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Salsify is black on the outside and snow-white on the inside \u2013 the &quot;winter asparagus&quot; of home cooking. It provides a lot <strong>Inulin<\/strong>, It contains potassium and some iron, and is very low in calories. A sticky milky sap is released when peeling, which stains the hands brown. This isn&#039;t a problem with gloves and a bowl of vinegar water.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>From medicinal plant to winter asparagus<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/schwarzwurzel-scorzonera-hispanica.jpg\" alt=\"Ungesch\u00e4lte Schwarzwurzeln auf gr\u00fcnem Grund\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The genus name is said to come from the Catalan <em>escur\u00e7\u00f3<\/em> - \u201eViper\u201c - come: The root was once considered a remedy against snakebites.<\/p>\n<p class=\"ea-drop\">Salsify originates from Southern Europe and the Caucasus. In Spain, it was first used as a medicinal plant, among other things against snake venom and for lung ailments, and later also for the plague. In the 17th century, gardeners in Italy and France discovered the root as a vegetable, and from there it spread to the courts and monastery gardens of Central Europe.<\/p>\n<p>Today, a large part of the European harvest comes from Belgium, the Netherlands, and Germany. Because the long, fragile root is deeply embedded in the ground, harvesting is laborious \u2013 which explains the price. The nickname <strong>Winter asparagus<\/strong> It owes its popularity to its delicate flavor and preparation: cooked with a light sauce, like asparagus in spring.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What salsify can do for you<\/h2>\n<p class=\"ea-drop\">100g of raw black salsify provides only about 16 kcal because a large part of its carbohydrates are indigestible. <strong>Inulin<\/strong> Nutrition tables list approximately 17 g of fiber, 1.4 g of protein, and about 320 mg of [unclear text]. <strong>potassium<\/strong>, 53 mg calcium, 23 mg magnesium, approximately 3 mg <strong>iron<\/strong> and about 6 mg of vitamin E per 100 g. This makes it one of the vegetables richer in iron, even though plant-based iron is absorbed less efficiently than animal-based iron.<\/p>\n<p>Inulin acts in the large intestine as <strong>prebiotic<\/strong>It feeds bifidobacteria, binds water, and can increase stool frequency. The EFSA has recognized such an effect for native chicory inulin at doses of 12 g daily. However, these same fructans can also cause bloating.<\/p>\n<p>The root also contains phenolic acids and rare sesquiterpenes, which have shown antioxidant and, in some cases, cell-damaging effects on cancer cells in test tubes. These are purely laboratory findings. For humans, it&#039;s simply a fiber-rich, light winter vegetable \u2013 nothing more and nothing less.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approximately 16 kcal<\/b><span>per 100g raw<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 17 g<\/b><span>Fiber (especially inulin) per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 320 mg<\/b><span>Potassium per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 3 mg<\/b><span>Iron per 100 g<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in black salsify.<\/h2>\n<p>Salsify contains inulin, protein, potassium, calcium, magnesium, iron, phosphorus, vitamin E, vitamin C and B vitamins, as well as phenolic acids such as chlorogenic acid and caffeic acid derivatives, flavonoids and sesquiterpenes. The milky sap contains rubber-like substances and tannins.<\/p>\n<p>The tannins oxidize in the air - that&#039;s why peeled sticks quickly turn grey-brown if they are not immediately placed in vinegar or lemon water.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes salsify stronger<\/h2>\n<p>Salsify is mild - it needs acid, herbs and a little fat.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>vinegar or lemon<\/i><\/div>\n<p>Keeping it white brings freshness.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Herbs<\/span><\/p>\n<div class=\"mit\">with <i>Parsley &amp; Chervil<\/i><\/div>\n<p>The classic accompaniment.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">sauce<\/span><\/p>\n<div class=\"mit\">with <i>light sauce &amp; nutmeg<\/i><\/div>\n<p>Like with asparagus.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">nut<\/span><\/p>\n<div class=\"mit\">with <i>hazelnuts<\/i><\/div>\n<p>Emphasizes the nutty flavor.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Vitamin C<\/span><\/p>\n<div class=\"mit\">with <i>bell peppers or parsley<\/i><\/div>\n<p>It helps with iron.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Vegetables<\/span><\/p>\n<div class=\"mit\">with <i>Carrots<\/i><\/div>\n<p>Color and sweetness in the stew.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">hands<\/span><\/p>\n<div class=\"mit\">not <i>peel without gloves<\/i><\/div>\n<p>Milky sap stains and sticks.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Air<\/span><\/p>\n<div class=\"mit\">not <i>Leave peeled<\/i><\/div>\n<p>Immediately into vinegar water.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Cooking time<\/span><\/p>\n<div class=\"mit\">not <i>overcooking<\/i><\/div>\n<p>Firm to the bite after 15 to 25 minutes.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>Store in a warm place<\/i><\/div>\n<p>Wrapped in a damp cloth and stored in the refrigerator.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">purchase<\/span><\/p>\n<div class=\"mit\">not <i>broken rods<\/i><\/div>\n<p>They dry out and bleed.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Irritable bowel syndrome<\/span><\/p>\n<div class=\"mit\">not <i>in large quantities<\/i><\/div>\n<p>Inulin can cause bloating.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where they belong<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Salsify in a light sauce<\/span><span class=\"w\">The classic.<\/span><\/li>\n<li><span class=\"g\">Black salsify soup<\/span><span class=\"w\">Creamy with nutmeg.<\/span><\/li>\n<li><span class=\"g\">Gratin<\/span><span class=\"w\">Topped with cheese.<\/span><\/li>\n<li><span class=\"g\">Fried in butter<\/span><span class=\"w\">With parsley.<\/span><\/li>\n<li><span class=\"g\">lettuce<\/span><span class=\"w\">Cooked with vinaigrette.<\/span><\/li>\n<li><span class=\"g\">in batter<\/span><span class=\"w\">Deep-fried like tempura.<\/span><\/li>\n<li><span class=\"g\">Winter stew<\/span><span class=\"w\">With carrots and potatoes.<\/span><\/li>\n<li><span class=\"g\">Risotto<\/span><span class=\"w\">With pieces of black salsify.<\/span><\/li>\n<li><span class=\"g\">Oven-roasted vegetables<\/span><span class=\"w\">With parsnip and Jerusalem artichoke.<\/span><\/li>\n<li><span class=\"g\">Wrapped in ham<\/span><span class=\"w\">Like asparagus.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Put on gloves, scrub the roots under running water, and peel them with a vegetable peeler. Immediately place each stalk in a bowl of water with 2 to 3 tablespoons of vinegar. Brown stains on your hands can be removed with lemon juice and a little oil. Alternatively, boil the unpeeled stalks for 15 minutes \u2013 then the peel will come off easily.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Black salsify broth for harsh winter days<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Black salsify broth<\/h3>\n<ol>\n<li>Peel 300g of black salsify while wearing gloves, cut into pieces and place in vinegar water.<\/li>\n<li>Add a carrot, a piece of celery and an onion to 1 liter of water.<\/li>\n<li>Simmer gently for about 25 minutes, season with salt and nutmeg.<\/li>\n<li>Sprinkle with fresh parsley and drink warm, or eat the vegetables along with it.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>A light, warming meal for days with a heavy stomach or after a rich meal. The root provides potassium and inulin, the broth provides fluids and warmth.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>One cup to one plateful per day. Those sensitive to inulin should start with smaller portions.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Salsify is not described in classical Ayurveda. According to modern classification, it is considered sweet, slightly bitter, and nourishing \u2013 balancing Pitta and Vata when well-cooked and seasoned.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In classical Traditional Chinese Medicine (TCM), black salsify plays no role. In Western TCM nutritional theory, it is described as sweet and neutral to slightly cooling, and is said to moisten the lungs and intestines.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Milky sap:<\/strong> May irritate sensitive skin - wear gloves.<\/li>\n<li><strong>Flatulence:<\/strong> Inulin is fermented in the intestine; increase the amount slowly.<\/li>\n<li><strong>Irritable bowel syndrome:<\/strong> High in fructans, unsuitable for a FODMAP diet.<\/li>\n<li><strong>Allergy:<\/strong> Cross-reaction with other members of the Asteraceae family, such as mugwort or chamomile, is possible.<\/li>\n<li><strong>Iron:<\/strong> not a substitute for medically diagnosed iron deficiency therapy.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/spargel-asparagus-officinalis\/\"><span class=\"art\">Archive<\/span><span class=\"n\">asparagus<\/span><span class=\"d\">The summer&#039;s kindred spirit.<\/span><\/a><a href=\"\/en\/wiki-archiv\/topinambur-helianthus-tuberosus\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Jerusalem artichoke<\/span><span class=\"d\">The second inulin-rich winter vegetable.<\/span><\/a><a href=\"\/en\/wiki-archiv\/pastinake-pastinaca-sativa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">parsnip<\/span><span class=\"d\">Also a winter root vegetable.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kerbel-anthriscus-cerefolium\/\"><span class=\"art\">Archive<\/span><span class=\"n\">chervil<\/span><span class=\"d\">Add the fine herbs.<\/span><\/a><a href=\"\/en\/wiki-archiv\/muskatnuss-myristica-fragrans\/\"><span class=\"art\">Archive<\/span><span class=\"n\">nutmeg<\/span><span class=\"d\">For the light sauce.<\/span><\/a><a href=\"\/en\/wiki-archiv\/petersilie-petroselinum-crispum-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Parsley<\/span><span class=\"d\">Add some vitamin C on top.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Lendzion K, Gornowicz A, Bielawski K, Bielawska A. <em>Phytochemical Composition and Biological Activities of Scorzonera Species.<\/em> International Journal of Molecular Sciences 2021; 22(10): 5128.<\/li>\n<li>Granica S, Lohwasser U, J\u00f6hrer K, Zidorn C. <em>Qualitative and quantitative analyzes of secondary metabolites in aerial and subaerial of Scorzonera hispanica L. (black salsify).<\/em> Food Chemistry 2015; 173: 321-331.<\/li>\n<li>EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). <em>Scientific Opinion on the substantiation of a health claim related to \u201enative chicory inulin\u201c and maintenance of normal defecation by increasing stool frequency pursuant to Article 13.5 of Regulation (EC) No 1924\/2006.<\/em> EFSA Journal 2015; 13(1): 3951.<\/li>\n<li>Public Health Portal of Austria (gesundheit.gv.at): <em>Black salsify.<\/em><\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Schwarzwurzel (Scorzonera hispanica) Botanischer Name Scorzonera hispanicaKorbbl\u00fctler (Asteraceae) Verwendet wird Die Pfahlwurzelgesch\u00e4lt und gegart Geschmack Mild, nussig, leicht s\u00fc\u00df\u00e4hnlich wie Spargel Herkunft S\u00fcdeuropa, vor allem Spanienseit dem 17. Jahrhundert Gem\u00fcse Bekannt f\u00fcr Den Winterspargelund klebrigen Milchsaft Saison Oktober bis M\u00e4rzfrisch aus heimischem Anbau Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn der K\u00fccheAls HausmittelAyurveda<\/p>",
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