2. Tragopogon porrifolius L. (salsify, oyster plant, vegetable oyster)
Pl. 263 f, g;
Map 1102
Stems 35–100 cm
long, usually swollen at the tip at flowering and fruiting. Leaves 3–30 cm
long, usually relatively straight at the tip. Involucre 2.5–4.0 cm long at
flowering, as long as or more commonly somewhat longer than the florets,
becoming elongated to 4–7 cm long at fruiting, the bracts 8(–13). Ligulate
florets mostly 85–110 per head, the corollas 16–35 mm long, light purple to
bright purple (rarely yellowish toward the base or pinkish purple). Pappus 17–26
mm long, straw-colored to more commonly yellowish brown. Fruits with the body
about 10–16 mm long, tapered to a relatively slender beak 15–25 mm long, the
narrow, club-shaped tip only slightly and inconspicuously hairy, the surfaces
straw-colored to light brown, the outer series sometimes darker brown. 2n=12.
May–July.
Introduced,
uncommon, widely scattered in the state (native of southern Europe, cultivated
widely, introduced nearly throughout the U.S.; Canada, northern Europe, Asia,
Africa). Railroads, roadsides, and open, disturbed areas.
Salsify has a
long history of cultivation in Europe. The carrot-shaped taproots have an
oysterlike flavor when cooked and have been used in soups and stews or as a relish.
They also have been dried and ground for use as a substitute for chicory
(Vuilleumier, 1973). The young shoots are sometimes cooked and the foliage can
be eaten raw as a salad green. The roots also were used medicinally for liver
ailments and as a diuretic.