Trapopogon porrifolius
(Goatsbeard, Jerusalem Star, Purple Salsify, Salsify, Vegetable Oyster Plant, Wild Quinine 'Mammoth Sandwich Island')

Origin:  Native of Europe
Family:  Asteraceae
Light:  Sun-part shade
Height:  4'
Spacing:  6"
Blooms:  Dull purple flowerhead, atop unbranched stem, at 2nd year of growth, unopened, edible, Spring
Foliage:  Green, grass-like, 2'
Roots:  Creamy-white, hardy, edible, parsnip-like tap root can be harvested as a crop in October or can be kept in the ground till April next year, has diuretic properties, tastes like oysters
Soil:  Well-drained, 18" deep, loose, stone-free, wet till established
Water:  High to low
Uses:  Ornamental, vegetable, root crop
Propagation:  Seeds (Surface sow, early Spring, 3 seeds per every 6" space.  Each row 1' apart, germinates about 3 weeks, keep wet.  Thin seedlings to 6" between each plant.  Takes 16-25 weeks to harvest)

Comments:  Trapopogon porrifolius  or Goatsbeard or Jerusalem Star or Purple Salsify or Salsify or Vegetable Oyster Plant or Wild Quinine 'Mammoth Sandwich Island' is a biennial herbal plant grown mainly for its edible flowers and roots.  It is a native of Europe.  For many centuries Jerusalem Star has been eaten traditionally as a vegetable.  It is a favorite with the Italians and the French.  In its native habitat, Trapopogon porrifolius can be found growing wildly in Europe especially in dry areas.   In Spring of the second year of growth, Goatbeard produces ornate-looking rose-purple flowerheads atop unbranched grassy foliage.  Jerusalem Star is easily propagated from seeds planted in 18" deep loosened soil till established then transplant each plant 6" apart.  Seedlings have to be kept wet till established.  Purple Salsify is a hermaphrodite and insects help in the pollination process.  Vegetable Oyster Plant is very useful both as a vegetable and as a herb.  People with bladder and liver problems find this plant very beneficial.  The different parts of Wild Quinine 'Mammoth have different uses.  The young roots and flowers are eaten raw or cooked and adds color to salads.  Sprouted seeds are used in sandwiches or salads.  The older roots which can be harvested in 4 or 5 months, makes delicious stews or soups.  Preserve cut roots in diluted acid water as they can discolor.  The milky sap from the Salsify stems can used used as chewing gum.  Any used roots can be refrigerated for up to one week.  Purple Salsify is indeed a wonderful plant.

USDA Zones:  4-9