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Published In: Species Plantarum 2: 789. 1753. (1 May 1753) (Sp. Pl.) Name publication detailView in BotanicusView in Biodiversity Heritage Library
 

Project Name Data (Last Modified On 8/11/2017)
Acceptance : Accepted
Project Data     (Last Modified On 7/9/2009)
Status: Introduced

 

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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.

 
 


 

 
 
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