Author Topic: Wild Vegetations 2  (Read 904 times)

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Offline chloe

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Wild Vegetations 2
« on: September 18, 2014, 11:05:06 AM »
Oyster Plant

Common Names:  Oyster Plant, Salsify
Scientific Name: Tragopogon porrifolius

Oyster plantís main claim to fame is for producing an edible root with a taste that is similar to oysters

Harvesting and Preparing Vegetable Oyster Roots

The brown seedlings will eventually grow into long, slender, clumps of grass like green leaves that are also edible and can be added to mixed salads. The tan colored roots can reach eight to twelve inches in length and about an inch in diameter. Mature salsify roots can be dug up in the fall or they can be left in the ground over the winter and will resprout new leaves and produce both flowers and seeds during subsequent seasons. Iíve noticed roots that continue to grow for a number of years from a single planting.

First you have to carefully wash them and remove the thin skin by peeling or scraping. The roots also exude a sticky, milky white liquid when they are cut into. -
Once the outer layer of skin has been removed the roots must be quickly covered with cool water containing lemon juice or vinegar in order to prevent discoloration. From there one popular recipe calls for boiling the roots, mashing the cooked salsify, and forming them into fritters which are then fried.

In addition youíll find a similar vegetable called Scorzonera or Black Salsify which has an identical growth habit. Scorzonera produces wider leaves, yellow flowers and a black skinned root, but is otherwise very similar to salsify and can be grown, harvested, and prepared in the same manner

Comment: As to the flavor frost seems to be key: before frost the flavor was quite mild and nearly identical to jerusalem artichokes but after frost it became definitely oysterish.

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Oyster plant picture


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