Tragopogon porrifolius
Vegetable Oyster or Oyster plant
Root is eaten raw or cooked . The young root grated in salads. The older root is cooked and tastes sweet and resembles Oysters. Flowers & young shoots are edible and the seed can be sprouted and used in salads and sandwiches. Sow in situ early Spring thinly to a depth of 1cm, thinning to 15cm and 25cm between rows. The soil should be deeply dug for root cropping.

Under glass nearly all the Oriental vegetables can be sown throughout most of the year, outdoors during the main growing season. All packets are supplied with germination instructions.