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NAME: Salsify

SPECIES / FAMILY:  Tragopogon Porrifolius / Asteraceae

OTHER COMMON NAME(S): 

CONDITIONS: sun
 

PARTS:	EDIBLE	TASTE	RAW/COOK	SEASON
All
Shoots	young		RAW/COOK	Spring
Leaves				Spring
Stalk/Stem
Buds
Flowers			RAW
Fruits
Pods
Seeds	sprouted
Nuts
Roots		sweet/oysters	RAW/COOK	Fall-Spring
Bark

 

PORTION: medium

 

COMMENT: Delicious root! Cooks and softens relatively quickly, and can be mashed like potatoes, as compared to burdock root, which has a fibrous root and takes much longer. // The young root can be grated in salads, older roots are best cooked. The roots are harvested as required from October until early spring, or can be harvested in late autumn and stored until required. A sweet taste. Flowering shoots - raw or cooked. Used like asparagus. Flowers - raw. Added to salads. The sprouted seeds can be added to salads or sandwiches. The root latex is used as a chewing gum. (1)

 

CAUTION:
 

NUTRITION/MEDICINAL:  Antibilious;  Aperient;  Deobstruent;  Diuretic. (1)

 

LOOK-A-LIKES:  

 

POISONOUS LOOK-A-LIKES: 

 

OTHER USES: Gum from root latex.(1)

 

SOURCE LINKS (may include nutritional and medicinal info, plus other uses):

1. https://pfaf.org/User/plant.aspx?LatinName=Tragopogon+porrifolius
2. https://en.wikipedia.org https://en.wikipedia.org/wiki/Tragopogon_porrifolius & https://en.wikipedia.org/wiki/Tragopogon
3. https://honest-food.net/wild-salsify-right-under-my-nose
4. https://commons.wikimedia.org/wiki/Tragopogon_porrifolius (good photos)
5. https://www.greatbritishchefs.com/ingredients/salsify-recipes