Oriental Vegetable Oyster or Oyster plant the 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 seeds 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. Tragopogon porrifolius
