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Root vegetables are what black salsify is. From a single seed, a long, thin root with green, pointed leaves can grow—often reaching lengths of more than one foot. On the outside it is pitch black, yet on the inside it is milky white. You peel it before cooking it. Since the root can often exude a lot of sticky sap when it is peeled, some people do not appreciate using salsify in their cuisine. I have discovered that the black salsify roots sold in grocery stores produce a far greater amount of sap than the roots I grow at home. Read more