Plant · P-256

Salsify

Tragopogon porrifolius

Salsify's root has a mild flavor said to resemble oysters, but the bigger surprise is that almost every part of the plant is edible at a different time of year - root through winter, young shoots in spring, flowering shoots cooked like asparagus, even the flowers and sprouted seed in salads. Left to bolt instead of harvested, it throws big purple daisy flowers that draw pollinators early in the season, so growers often deliberately leave a few plants standing rather than digging every root. It grows well in ordinary garden soil, including heavy clay, and spreads itself on the wind once established.