[Purple Salsify, Oyster Plant, Vegetable Oyster, Goatsbeard (not unique);
Tragopogon porrifolius]
Native to the Mediterranean region of Europe, this plant has been introduced to other regions, and now grows wild in almost every state of North America (except the deep Southeast). Salsify has been known to herbalists since ancient times and has been grown not only for its flowers, but for edible roots and stems. The roots are noted for tasting like oysters, thus the alternate names. The photo specimens were 20 inches long, the root parts being about 7 inches and almost 3/4 inch diameter at the top.
This vegetable was popular in England in the 18th century but today is eaten mostly in France, Italy and Russia. It has, however, in recent times often been displaced by Black Salsify (Scorzonera hispanica), a different genus with much broader leaves and yellow flowers rather than purple.
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Salsify roots are the parts most eaten, and taste lightly of oysters but sweeter. Young flowering stems can be cooked similar to asparagus, and young leaves are also edible.