Purple salsify (Tragopogon porrifolius) is a very old root vegetable that has been known since ancient times in Europe and especially cultivated in England, Belgium, and France. Nowadays it increasingly finds its way into gourmet cuisine. For consumption, the approximately 30 cm long and 2-4 cm thick white root is used. Its nutty-tart flavor reminiscent of artichoke and oyster has led to the names 'Oyster Plant' or 'Vegetable Oyster'. The root can be boiled, fried, or mashed. Similar to black salsify, a milky sap pours from the root when it is peeled, which discolors your hands brown, so you should wear gloves, peel under cold water, or after cooking. Furthermore, the young leaves can be cut and eaten as a salad or used as a spicy component in soups. Still closed buds can be sautéed briefly, and the beautiful purple flowers are also edible and adorn salads.
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