The salsify and scorsonere are endemic to the Mediterranean basin's south and east, respectively. They were considered as therapeutic plants rather than food by the Greeks and Romans. They arrived in European vegetable gardens in the 15th or 16th century after being picked in the wild for a long period. Salsify consumption began to decline at the end of the 16th century in favor of the scorsonere, which was more productive, less fibrous, and simpler to peel. Salsify, like many other "lost" vegetables, is seeing a resurgence of attention today. In the middle of the 17th century, the term "salsify" entered the English. It was previously spelt "sercifi" from 1600 onwards. The name salsefica derives from the Italian salsefica, which is supposed to be derived from solsequium (sol - sun, sequems - follow), referring to the flower's ability to follow the sun throughout the day. This version of "Scorsonere" first appeared in 1671. It was formerly written scorzonera, which was derived from the Italian scorzonera, which was derived from scorzone, a deadly snake, for which the scorsonere was meant to be the antidote. Another theory is that the phrase "black bark" refers to the color of the peel, however this is becoming less and less accepted. The origins of these two plants, which are thought to have originated in southern Europe or the eastern Mediterranean basin, remain unknown. They were known to the Greeks and Romans, but they were considered medicinal plants rather than food. They appear to have been collected in the wild for a long time before emerging in southern European vegetable gardens later (around the 15th or 16th century). Salsify rapidly lost favor in favor of scorsonere, which was more productive, sweeter, less fibrous, and simpler to peel, beginning towards the end of the 16th century. Despite this, the name "salsify" continues to be used in many areas to refer to its black-skinned relative. There is very little agricultural area dedicated to each of these two roots. Gardeners say they waste too much of their valuable vegetable garden soil, which may be put to greater use. Furthermore, harvesting them is tough. You must use a spade fork to dig deeply into the soil while being cautious not to harm them; otherwise, they will soon oxidize. Gourmets are divided: some despise it, while others enjoy it. The scenario might improve, however, with the comeback in popularity of "lost veggies," especially if we can pick kinds that are more adapted to today's agriculture. Especially since the inulin content of salsify and scorsonere distinguishes them from other root vegetables. Furthermore, they are harvested during off-seasons, such as from November to February in Mediterranean regions or early in the spring in Nordic countries with harsher weather. As a result, they appear on the market when other winter vegetables have become scarce or have begun to wilt. Regardless, the majority of commercial production is now destined for processing (canning, deep freezing). Belgium, the Netherlands, France, Poland, and the nations of the Commonwealth of Independent States are the largest producers (former Soviet republics). Chile and India are also producing it.