About Tragopogon porrifolius L.
This plant is formally known as Tragopogon porrifolius L. It typically reaches a height of 1.2 meters (4 feet). Like other species in the Tragopogon genus, its stem is mostly unbranched, and its leaves are somewhat grass-like, growing up to 30 cm (12 inches) long. When stems are cut, they release a milky juice. The plant’s taproots grow 15–30 cm (6–12 inches) long and 2–5 cm (3⁄4–2 inches) thick. It normally flowers from June through September, but it can bloom as early as April in warmer regions such as California. Its flower heads are purple, measure 5–7.5 cm (2–3 inches) across, and each is surrounded by 8–9 tapered bracts that are longer than the petals, which are technically the ligules of ray flowers. The flowers are hermaphroditic and are pollinated by insects. Fruits are beaked achenes: rod-shaped with light ribs, and they have hairs on one end that support wind dispersal. Excluding the beak, achenes are 10–17 mm long and 1–3 mm wide; the beak itself can reach up to 55 mm in length. Once fruits are fully developed, their fruit hairs form a fluffy round ball that gives the plant its common name "goatsbeard". Compared to T. porrifolius, the related Tragopogon pratensis produces similar but smaller flowers. Tragopogon porrifolius is a common biennial wildflower, native to southeast Europe, Mediterranean Turkey, and north Africa, and has been introduced to many other regions, including the British Isles where it occurs mainly in central and southern England, other areas of northern Europe, North America, southern Africa, and Australia. In the United States, it now grows wild in nearly every state including Hawaii, with the only exception being the extreme southeast. The roots and young shoots of T. porrifolius can be eaten after boiling. Fresh young leaves may be eaten either cooked or raw. Historically, the plant was cultivated for food, and it is noted in the writings of classical authors like Pliny the Elder. Cultivation of the plant for food started in 16th-century France and Italy. In the United Kingdom, it was first grown for its flowers, before becoming a moderately popular vegetable in the 18th century, after which its cultivation declined. Today, the root is most commonly cultivated and eaten in France, Germany, Italy, and Russia. In modern cultivation, it has generally been replaced by Spanish salsify (Scorzonera hispanica). Cultivated varieties of T. porrifolius include 'White French', 'Gian French', 'Mammoth Sandwich Island', 'Improved Mammoth Sandwich Island', 'Blauetikett', and 'Lüthy', and these varieties are generally defined by larger or better-shaped roots. To keep a cultivar genetically pure, it must be grown at least 150 m (500 ft) away from other cultivars. When grown for seed production, seeds are harvested in the plant's second growing season, between midsummer and early autumn, to select for bolt resistance. If the taproot is broken, which happens easily because it is difficult to remove from soil without damage, the root discolors and spoils quickly. A latex extracted from the root can be used as chewing gum. The whole plant is edible, but roots and leaves are most palatable when harvested before the flower stalk develops. When eaten raw, the root has a mild flavor described as similar to asparagus or oysters, which gives the plant its other common name, oyster plant. To prepare the root, the outer layers can be scraped off, and the root can be dipped in cold water to preserve its color. If roots are too tough to eat, they can be boiled with a pinch of baking soda and a change of water. Raw young roots can be grated for salads, while older roots are better suited for cooking. Roots can be added to soups, stews, or stir-fries. Salsify purée, made alone or mixed with potato, is commonly recommended as an accompaniment to fish. Flowering shoots can be prepared like asparagus, eaten either raw or cooked. Flowers can be added to salads, and sprouted seeds can be used in salads or sandwiches. Raw salsify is 77% water, 19% carbohydrates, 3% protein, and contains a negligible amount of fat. Per 100 gram serving, raw salsify provides 82 calories, and has moderate amounts of riboflavin, vitamin B6, vitamin C, manganese, and phosphorus.
