How to identify, harvest and eat Salsify. Oh My!
Here in South East Australia, at this time of the year, there is a proliferation of a stunning-looking herbaceous plant. It is quite striking when in flower as the grassy-looking intruder of disturbed sites presents an elegant purple flower with a yellow heart. It is a sight to behold and when you notice one you will see them everywhere, as nothing looks like it.
This is Salsify -Tragopogon porrifolius.
How to identify salsify
Salsify is a herb that keeps growing from year to year and with an annual cycle: it sprouts in early spring to then develop purple flowers by early summer followed by a showy seed head in late summer. It can be up to 1.5 m high when in flower and can form clusters up to 1 m wide.
Leaves: When not in flower it really looks like grass, with leaves sprouting from the base and up the flowering stalk. The leaves resemble onions and are bluish-green and produce a white sap (milk) when cut or broken. This milky sap is typical of the Chicoriae sub-tribe of the daisy family (Asteraceae). The sticky milk will also pour out of the root when is fresh.
Flowers: The most obvious part of the plant, in purple salsify is… purple, but you can also find the much less common yellow salsify, found mostly around the alpine region of NSW/Victoria. See below for distribution maps. The star shape of the flower is stunning, crowned by the green sepals ( the bud’s wrapping), opening fully when the sun is out.
Seeds: The seeds are formed as part of a spectacular ball of little parachute-like spreading devices. Just like a dandelion, it would blow away in the wind but unlike dandelions, it can be up to 10 cm wide and cream in colour.
Roots: Salsify has a thickened tap root that can be up to 15 cm long and 4 cm wide. It is rather long and you will need a garden fork or spade to dig it out. When the weather is very wet you might get lucky and pull the plant (root and all) by grabbing firmly at the base of its stalk, but that is quite rare as typical salsify grows in compacted soils, so pack a spade in your kit.
Yellow salsify- Tragopogon dubious or T. major
Purple salsify - Tragopogon porrifolius
Where to find salsify
Salsify is a common weed in southeast and southwest Australia. You will most likely find along country roads where the soil has been compacted and there is less competition for sunlight. It is an exotic species but has naturalised in Australia. It never creates any problems with native ecologies or farming land as it grows in situations where not much else would. The best way to find it is to keep an eye out when travelling around rural roads and at this time of the year you will spot the flowers. Map the location and be there before the flowers progress too far, as the vegetables are much better tasting then.
How to eat salsify
The root, and sometimes the young shoots, of salsify, are used as a vegetable, and historically the plant was cultivated for that purpose; it is mentioned by classical authors such as Pliny the Elder. Cultivation in Europe began in the 16th century in France and Italy. In Great Britain, it was initially grown for its flower and later became a mildly popular vegetable in the 18th century but then declined in popularity. Presently the root is cultivated and eaten most frequently in France, Germany, Italy and Russia. Cultivated varieties include White French, Mammoth Sandwich Island, and Improved Mammoth Sandwich Island; they are generally characterised by larger or better-shaped roots. The root becomes discoloured and spoils quickly if broken, which can easily happen since it is difficult to remove from the soil without damage. The flavour of the root has been compared to a mild oyster ( hence the common name oyster plant) or asparagus. It is important to harvest the roots before it starts to flower as otherwise they quickly get fibrous and even woody. Some references mention the possibility to harvest the roots in autumn, at the end of the flowering cycle, when they can be stored away like a carrot or potato, for later use. I have yet to try this so let us know your experience if you do. I use the fresh root slightly roasted with other root vegetables or make a delicate purée that goes well with baked fish. I also cook the young flowering stalks as they have a mild flavour and are a great addition to stir-fries or mixed vegetable casserole. The young leave can be also added raw to salads
Sauté salsify
A simple recipe that I use is to sautè the roots in white wine, butter and garlic, it is just delicious.
Have a look at the video here for how to harvest ( lucky me it was very wet soil), clean and cook.
I boil the roots for 15 minutes before passing them in the frying pan to allow for a softer texture as sometimes it can get tough. It is just delicious!
Health benefits of salsify
Salsify is a cleansing food with a beneficial effect upon the liver and gallbladder. The root is antibilious, slightly aperient, deobstruent and diuretic. It is specific in the treatment of obstructions of the gall bladder and jaundice and is also used in the treatment of arteriosclerosis and high blood pressure.
Reference and further readings:
Botanical.com on salsify: uses and recipes
WebMD on the health benefits of salsify
Australian Virtual Herbarium for distribution of salsify
Fat of the Land on foraging and eating salsify
Honest Food on foraging and eating salsify
Plants For a Future on salsify
Wikipedia on salsify
