Tragopogon coelesyriacus
Boiss.
Goat's beard
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(c) vladimir_epiktetov, some rights reserved (CC BY-NC), uploaded by vladimir_epiktetov
iNaturalist· cc-by
(c) Eleftherios Katsillis, some rights reserved (CC BY), uploaded by Eleftherios Katsillis
iNaturalist· cc-by
(c) Eleftherios Katsillis, some rights reserved (CC BY), uploaded by Eleftherios Katsillis
Description
A Mediterranean climate herb in the Asteraceae family commonly known as Goat's beard.
This description is brief — help expand it
Edible Uses
A latex derived from the root can be used as a chewing gum. The plant is edible, but the roots and leaves are most palatable when collected before the flower stalk is produced. The root is noted for having a mild taste when uncooked, described as like asparagus or oysters, from which the plant derives its alternative name of oyster plant. The outer layers can be scraped off, with the root dipped in cold water to preserve its colour. If too tough for eating, they can be boiled with a pinch of baking soda and a change of water. Raw young roots can be grated for use in salads, but older roots are better cooked. They can be added to soups, stews or stir-fries. Salsify purée (alone or including potato) is recommended with fish. The flowering shoots can be used like asparagus, either raw or cooked and the flowers can be added to salad, while the sprouted seeds can be used in salads or sandwiches. Raw salsify is 77% water, 19% carbohydrates, 3% protein and contains negligible fat. In a 100 gram reference amount, raw salsify supplies 82 calories and moderate contents of riboflavin, vitamin B6, vitamin C, manganese and phosphorus.
Traditional Uses
The stems and leaves are eaten raw.
This uses section is brief — help expand it
Distribution
It is a Mediterranean climate plant.
Where It Grows
Central Asia, Jordan, Mediterranean, Middle East, Palestine, Tajikistan,
Also Known As
Thennabeh Faras, Thibbah
References (3)
- Ali-Shtayeh, M. S., et al, 2008, Traditional knowledge of wild edible plants used in Palestine (Northern West Bank): A comparative study. J Ethnobiol Ethnomed. 4: 13
- Al-Qura'n, S. A., 2010, Ethnobotanical and Ecological Studies of Wild Edible Plants in Jordan. Libyan Agriculture Research Center Journal International 1(4):231-243
- Tukan, S. K., et al, 1998, The use of wild edible plants in the Jordanian diet. International Journal of Food Sciences and Nutrition. 49:225-235
