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Salsify purée (alone or including potato) is recommended with fish. [24] The flowering shoots can be used like asparagus, either raw or cooked and the flowers can be added to salad, while the sprouted seeds can be used in salads or sandwiches. Raw salsify is 77% water, 19% carbohydrates, 3% protein and contains negligible fat.
Tragopogon dubius (yellow salsify, [1] western salsify, western goat's-beard, wild oysterplant, yellow goat's beard, goat's beard, goatsbeard, common salsify, salsify) is a species of salsify native to southern and central Europe and western Asia and found as far north and west as northern France.
The vegetable called salsify is usually the root of the purple salsify, Tragopogon porrifolius; the root is described as having the taste of oysters (hence the alternative common name "oyster plant" for some species in this genus), but more insipid with a touch of sweetness.
Tragopogon pratensis (common names Jack-go-to-bed-at-noon, [1] meadow salsify, showy goat's-beard or meadow goat's-beard) is a biennial plant in the family Asteraceae. It flowers between June and October. It is distributed across Europe and North America, commonly growing in fields. The root and buds are edible, and it has a milky latex.
Scorzonera judaica, commonly called Jordanian viper's grass, [1] Judean viper's grass, [1] or what was earlier known as salsify, [5] is a species of geophyte of the family Asteraceae. It is native to the eastern Mediterranean as far as Afghanistan .
Pseudopodospermum hispanicum, commonly known as black salsify or Spanish salsify, also known as black oyster plant, serpent root, viper's herb, viper's grass or simply scorzonera, is a perennial species of plant in the sunflower family (), cultivated as a root vegetable in the same way as purple salsify (Tragopogon porrifolius), also in the sunflower family. [1]
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