The image, above, shows the full Purple Salsify plant(Tragopogon porrifolius) in flower, bottom, along with
close-ups of the flower, top left and the seed head, top right..
| Common Name: Purple Salsify |
| Scientific Name: Tragopogon porrifolius |
| Other Names: Oyster Plant, Vegetable Oyster, Goatsbeard, Jerusalem star, Jack go to bed, Purple Salsify, Salsify and Common Salsify |
| Family: Asteraceae |
| Range: Europe - Mediterranean. Naturalized in Britain |
Physical Characteristics
Tragopogon porrifolius is a hardy Biennial plant, growing to 60cm (2 ft) by 0.3m (1 ft) in size. It is hardy to zone 5 and is not frost tender. The plant flowers from June to August and its seeds ripen from July to September. The flowers are hermaphrodite and are pollinated by insects.
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| Edible Parts: Flowers, Leaves, Roots, Seeds, Stems |
 Edibility Rating: 3 
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 Known Hazards: Like many members of the Polygonaceae (including true rhubarb), Alpine Dock plants can contain high levels of oxalic acid (which is what gives the plant its acidic, lemony, flavour. It is fine to consume in small quantities, but should not be eaten in large amounts or at regular intervals as oxalic acid can make food nutrients, particularly calcium, unavailable to the human digestion, leading to mineral deficiencies. However, the oxalic acid levels are decreased if the plant is cooked before consuming. People with a tendency to gout, rheumatism, arthropathies, kidney stones or hyperacidity should take particular care if introducing this plant into their diet, as it could aggravate their condition.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Purple Salsify along with all the Purple Salsify containing recipes presented on this site, with 4 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Purple Salsify as a major wild food ingredient.
Purple Salsify (Tragopogon porrifolius), also known as Oyster Plant, Vegetable Oyster, Goatsbeard or Salsify and Common Salsify. It is a common wildflower, originally native to the Mediterranean but now introduced to northern Europe, North America and southern Africa. It has grass-like leaves and grows to about 60cm high The flower head is about 5cm across, and each is surrounded by green bracts which are longer than the petals.
The roots (and the young shoots) of purple salsify are used as a vegetable. Indeed, historically the plant was cultivated for that purpose; it is mentioned by classical authors such as Pliny the Elder. However in modern times it has tended to be replaced by Spanish Salsify or Black Salsify as a cultivated crop. The plant's alternate names derive from the flavour of the root which is said to taste rather like oysters. The roots of young plants can be grated for inclusion in salads, but older roots are better cooked, and they are usually used in soups or stews. Typically the roots were harvested, as required, from October until early spring. The flowering shoots are also edible and can be used like asparagus, either raw or cooked. The new growth, when picked in early spring they have a sweet taste.
The flowers also make a colourful addition to a salad and the sprouting seeds an also be used in salads or as a topping to sandwiches. A latex can be derived from the roots, which can be chewed like gum.
The whole herb possesses a pleasant taste and flavour, the green parts having a similar aromatic character to the flowers, leading to the use of the plant to strew on floors to give the rooms a pleasant aroma, and its use to flavour wine and beer. In the past the root was dried, ground and used as a substitute for flour. The plant can also be roast as a vegetable.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Purple Salsify as a major wild food ingredient.
Purple Salsify (Tragopogon porrifolius), also known as Oyster Plant, Vegetable Oyster, Goatsbeard or Salsify and Common Salsify. It is a common wildflower, originally native to the Mediterranean but now introduced to northern Europe, North America and southern Africa. It has grass-like leaves and grows to about 60cm high The flower head is about 5cm across, and each is surrounded by green bracts which are longer than the petals.
The roots (and the young shoots) of purple salsify are used as a vegetable. Indeed, historically the plant was cultivated for that purpose; it is mentioned by classical authors such as Pliny the Elder. However in modern times it has tended to be replaced by Spanish Salsify or Black Salsify as a cultivated crop. The plant's alternate names derive from the flavour of the root which is said to taste rather like oysters. The roots of young plants can be grated for inclusion in salads, but older roots are better cooked, and they are usually used in soups or stews. Typically the roots were harvested, as required, from October until early spring. The flowering shoots are also edible and can be used like asparagus, either raw or cooked. The new growth, when picked in early spring they have a sweet taste.
The flowers also make a colourful addition to a salad and the sprouting seeds an also be used in salads or as a topping to sandwiches. A latex can be derived from the roots, which can be chewed like gum.
The whole herb possesses a pleasant taste and flavour, the green parts having a similar aromatic character to the flowers, leading to the use of the plant to strew on floors to give the rooms a pleasant aroma, and its use to flavour wine and beer. In the past the root was dried, ground and used as a substitute for flour. The plant can also be roast as a vegetable.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Purple Salsify recipes on this site follows, (limited to 100 recipes per page). There are 4 recipes in total:
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| Baked Salsify Origin: Britain | Salsify Fritters Origin: Britain |
| Cream of Salsify Soup Origin: Britain | Salsify with Cheese Origin: Britain |
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