Netherlands: Salsify, the forgotten vegetable
The history of the salsify goes way back. The vegetable, of Italian origin, found its way to the Netherlands in the 16th century. Until the Second World War, the salsify remained popular. After that, popularity decreased. Why? According to grower John Klerken from Maasbree, mainly because preparing the product is so laborious, especially for a younger generation increasingly using ready-to-eat. "The generation familiar with the product, is slowly dying out."
Harvested by hand
John cultivates salsify on an acreage of 15 hectares, accomplishing a production volume of 20 to 40 tons per hectare. His grandfather was involved in its production. As in those days, the salsify is harvested by hand. The season runs from September to March. Biggest challenge in the cultivation of salsify are the nematodes, to which the product is sensitive. They are common in the south of the country and can cause a lot of damage to the crops.
After harvest, the vegetables go directly to ZON fruit & vegetables. According to John, the salsify is mainly sold to Germany, but is also popular in exclusive Polish restaurants. The industrial product can be found everywhere. He says that salsify is mainly eaten in colder countries, but also in Belgium and the United States.
Through auctions
Part of the harvest is intended for the processing industry. The processed product will often end up in the canning market. Fresh salsify is sold through auctions at Zon fruit & vegetables. "It is a small product that fluctuates in price. Dutch salsify is available from September to April, but could basically be available year round," says Rick Mengers of ZON. He also sees a decline in the market. "In the Netherlands, they are sometimes offered in exclusive grocery stores, but the trend of bringing back forgotten vegetables doesn’t seem to include the salsify. And that’s a shame, because it is a very exclusive and delicious product."
john@klerken.com