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Salsify Vegetable Health Benefits

Salsify vegetable is native to Southern Europe and the Middle East, but its actual point of origin is believed to be in Spain. Salsify is actually the name given to a few different plants in two different genera, both of which are in the sunflower family, Asteraceae.


It contains iron, potassium, calcium, manganese, phosphorous, magnesium, and copper, as well as vitamins including ascorbic acid, pantothenic acid, thiamine, riboflavin, folate, and vitamin B6.


Its leaves are edible. Its young shoots are really delicious and taste like chicory. A delight in soups and stews or as part of a gratin dish, salsify can also be eaten cold with a little vinaigrette. It can be glazed like carrots or baby onions.


The high levels of magnesium, phosphorous, calcium, copper, iron, and manganese form a strong mineral base for developing bone tissue.


Vitamin C also plays an essential role in this bone creation process.


With sufficient bone mineral density, you can prevent the development of common, age-related conditions like osteoporosis and even arthritis, which can occur when bones begin to degrade and connective tissue (collagen) no longer maintains the integrity of your joints.


The high levels of iron and copper found in salsify mean that your circulation will improve, as iron and copper are both essential for the creation of red blood cells.


More RBC means more oxygenation to important tissues and organs, including the follicle beds.


Salsify has been shown to stimulate the re-growth of hair. Furthermore, copper on its own has been linked to increasing hair strength and a reduction in premature greying.


The dried root is diuretic and helps in treating eczema, urinary tract, in psoriasis and liver disorders.


The leaves are used as ground tiles on aching, rheumatic joints. Salsify is easy to digest and very healthy.


It is used the same way as asparagus or cauliflower, fried like a steak or choking. It can be used together with different kinds of meat and fish.

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