Teton Valley Magazine.
Western Salsify (Tragopogon dubius)
This is a plant with a root that can be eaten. Salsify looks like a giant dandelion, and in a similar fashion the bright yellow flower turns into a dainty puffball, dispersing hundreds of seeds into the wind.
Eaten raw, the roots are very bitter; fried, roasted, or boiled, the taste of salsify roots have been compared to that of parsnips. Others say they slide down like oysters, hence its common moniker, oyster plant. Cream the roots in a soup or simmer young stalks in butter for a side dish rich in Vitamin B6.
I think I might pass on eating salsify...oysters do not appeal to me. It sounds slimey and the turnip taste is not enough to motivate me to step forward and try it! I would rather blow and watch the tiny seeds fly in the wind!
Today is Outdoor Wednesday. It is cooling down and time to play! Visit Susan at A Southern Daydreamer to see what is happening!