Salsify is a Eurpoean native
The roots and buds have been savored since
at least the 13th century. A very versatile vegetable and
has been unjustifiably ignored by most gardeners.
When grown from a spring sowing, the roots are mild and taste slightly like oysters. Roots left to overwinter produce tasty asparagus-like shoots in the spring.
Also the unopened flower buds can be used as a green vegetable in the early spring. They are traditionally served lightly sauteed in butter.
Tragopogon porrifolius C, W/Matures 17/Harvest 4-6/Yield 100-400/Spacing 3"