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Common salsify (Tragopogon porrifolius) also called "Oyster plant", "Vegetable oyster" or "Jerusalem star" is a plant of the Asteraceae family, cultivated for its root eaten as a vegetable. Today, salsify is practically no longer cultivated. Salsify sold in markets is often the salsify (Scorzonera hispanica). The roots of Tragopogon porrifolius are fleshy, smooth, yellowish and about 20 cm long. They have a sweet taste and are eaten cooked in various ways: fried stew, salad, the bechamel sauce. Young leaves can be eaten raw in salads. For its culture, salsify prefer a loose and fresh deep earth. Propagation is by seed in spring, from March to May Harvesting can be done about seven months after planting in October and throughout the winter.
Mertensia maritima is an amazing aromatic plant of the Boraginaceae family. She is also known by the common names : Oysterleaf, Oysterplant or Sea bluebells. This edible plant for gourmets has blue-green leaves, slightly crunchy with an incredible taste of oysters. In the mouth, the taste resemblance to the mollusk is really striking. Its leaves and edible flowers are used in cooking often in association with fish dishes. In its natural environment, especially on French coast Mertensia maritima has virtually disappeared following an irrational crop. Today, Oysterleaf is a rare and highly plant prized by restaurateurs, including starred chefs. Prices of leaves reached impressive peaks, a leaf of Mertensia maritima costs between 0,30 and 0,50 euros unity. Oysterleaf can be grown in pots or in the ground in the garden, it is a perfectly hardy plant. She enjoys bright places or partial shade. Soil must be sufficiently drained, rich and sandy.
Mertensia maritima is an amazing aromatic plant of the Boraginaceae family. She is also known by the common names : Oysterleaf, Oysterplant or Sea bluebells. This edible plant for gourmets has blue-green leaves, slightly crunchy with an incredible taste of oysters. In the mouth, the taste resemblance to the mollusk is really striking. Its leaves and edible flowers are used in cooking often in association with fish dishes. In its natural environment, especially on French coast Mertensia maritima has virtually disappeared following an irrational crop. Today, Oysterleaf is a rare and highly plant prized by restaurateurs, including starred chefs. Prices of leaves reached impressive peaks, a leaf of Mertensia maritima costs between 0,30 and 0,50 euros unity. Oysterleaf can be grown in pots or in the ground in the garden, it is a perfectly hardy plant. She enjoys bright places or partial shade. Soil must be sufficiently drained, rich and sandy.
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