Salsify ~ oyster plant

Salsify, Tragopogon porrifolius, aka oyster plant or vegetable oyster, is an old-fashioned kind of biennial root vegetable I’ve been planting in with my carrots for years. It’s meant to deter carrot fly. It has a long white tap root and leaves that look most like a grass. The flowers are a beautiful starry purple and the seeds are like a large dandelion clock, after all, it is a cousin of dandelion. The flowers are only open in the morning (unless it’s a cloudy day). It self-sows readily and I like it popping up here and there. Many gardeners grow it as an ornamental. Scorzonera is the black root version and this has thicker leaves and yellow flowers. I have always found this more difficult to grow. Neither type seem to get hit by the pests which is always a plus and salsify’s leaves stay green all winter. It originally came from the Mediterranean but grows well in my South Canterbury garden.

Some people would call this plant a superfood because it is so high in nutrients. This nutrient powerhouse is high in vitamin C, B vitamins and iron, calcium, potassium and phosphorus along with a good dose of fibre in the form of inulin (a natural prebiotic). It used to be a favourite in Victorian times.

All parts are edible (aside from the seeds). The leaves are a mild additive to a salad, stirfry or soup and the roots have a delicate oyster flavour that may be added to salads, as a puree, soup or eaten as a vege on its own. It may be eaten raw or cooked.

Salsify is a natural immune booster due to its high vitamin C content, meaning its antioxidant properties are right up there. It is also thought to be anti-cancer due to its polyacetylene constituents that are associated with reducing cancer risk. At the least, it’s great to add extra variety to your diet.

Salsify, Tragopogon porrifolius