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Showing posts with label dandelion. Show all posts
Showing posts with label dandelion. Show all posts

Sunday 27 January 2013

Salsify (Tragopogon porrifolius)


They say you learn something every day. Today I learnt what Salsify is!

Walking through my garden, I saw what looked like GIANT DANDELION but upon closer inspection I could see that, besides it's size, there was something different. So off to Google and I'm absolutely thrilled that I have this lovely "vegetable" in my garden! (Tarlton, Gauteng, South Africa).

Tragopogon porrifolius is a common biennial wildflower, native to Mediterranean regions of Europe but introduced elsewhere, for example, into Great Britain, (mainly in the south) and northern Europe, North America, in southern Africa and in Australia; in the United States it is now found growing wild in almost every state, including Hawaii, except in the extreme south-east.


This is a plant with a root that can be eaten. Salsify looks like a giant dandelion, and in a similar fashion the purple flower (some species have a bright yellow flower) turns into a dainty, but LARGE,  puffball, dispersing hundreds of seeds into the wind. Salsify is also known as Goat's Beard or Vegetable Oyster as their mild and sweet flavor is often compared to that of oysters. Some say they have a slight asparagus or artichoke taste, with an aftertaste of coconut. The leaves of the salsify plant are edible; this root vegetable is not often seen in supermarkets in South Africa, but is as easy to grow as carrots or parsnips.


    •    Easy to grow. Sow in garden. Sow seed at a depth approximately three times the diameter of the seed. Best planted at soil temperatures between 10°C and 30°C.
    •    Space plants: 15 - 20 cm apart
    •    Harvest in 14-21 weeks.
    •    Compatible with: Beans, Brassicas, Carrots, Celeriac, Endive, Kohlrabi, Leeks, Lettuce, Alliums, Spinach


It is a fairly slow-growing vegetable but can be harvested in small amounts as required. The ground can be loosened with a fork and a few roots lifted for use.

File:Tragopogon porrifolius - Stierch.jpg
 (Pic from Wikipedia)

The plant grows to around 120cm in height. As with other Tragopogon species, its stem is largely un-branched, and the leaves are somewhat grass-like. It exudes a milky juice from the stems.

When buying, choose firm, medium-sized salsify, with no damp parts.

Preparing
: 
Both varieties of salsify oxidize when peeled or cut. Immerse them in water mixed with a little lemon juice or vinegar or boil them whole for 15 min before peeling and preparing. Their skin can temporarily stain hands when peeling.

Serving Ideas
: 
Salsify and black salsify are delicious in soups and stews or in a gratin, with béchamel or cheese sauce. They can be eaten cold, dressed with a vinaigrette. Salsify goes well with potato, leek, celery, onion and spinach. They are delicious braised with veal, poultry or fish; they can be glazed in the same way as carrots.


Storing
: Both varieties of salsify are best used fresh.

In the fridge: several days, unwashed in a loosely closed or perforated plastic bag.

 (Image from Good Food) I wasn't going to up-root mine to see what the roots look like!

Cooking
 : Cook briefly so that the flesh does not become mushy.

Steamed: 10-15 min (recommended 
cooking method).

Boiled: 8-12 min.

Salsify is a good source of potassium and contains vitamin B6, vitamin C, magnesium, folic acid and phosphorus. It also contains inulin (a carbohydrate close to starch), which is suitable for diabetics to eat, as it does not affect blood sugar levels. Salsify is blood thinning and has a decongestant effect on the liver and kidneys.

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Thursday 11 June 2009

Dandelion


"Dandelion" pencil sketch and watercolour - Maree©

We have clumps of the weed Dandelion growing all over our smallholding and it is absolutely fascinating watching the tiny, fine, little white hairy tufts floating off in the wind, to settle somewhere and somehow penetrate the hard ground to bring forth new life. The tiny yellow flowers are a joy, and many insects, including bees and butterflies, seem to enjoy them immensely. And the flowers last a really long time in a tiny vase.

Other names
Taraxacum, foreign dandelion, wild endive, piss-a-bed, lion's tale or tooth as well as pu gong ying.

Description of the herb dandelion
Dandelion is a perennial with a thick tap root. The saw-toothed leaves form a rosette at the base of the plant. Solitary, bright yellow flowers appear from spring to autumn. Ribbed fruits bearing tufts of fine, white hairs follow flowers. Dandelion is well known as a garden weed.


Parts used
The whole plant is used in herbal preparations - the leaves, roots and flowers.

How It Is Used
The leaves and roots of the dandelion, or the whole plant, are used fresh or dried in teas, capsules, or extracts. Dandelion leaves are used in salads or as a cooked green, and the flowers are used to make wine.

Properties
Dandelion is a bitter-sweet, cooling herb that has diuretic, laxative effects. It also stimulates liver function, improves digestion and reduces swelling and inflammation.
It contains sesquiterpene lactones (tetrahydroridentin B and taraxacolide B-D-glucoside), phenolic acid derivative (taraxacoside), triterpenoids (taraxasterol and its derivatives), potassium and insulin.

Safety precautions and warnings
None


Internal use
Dandelion is used internally for gall bladder and urinary disorders, jaundice, cirrhosis of the liver, dyspepsia and constipation, oedema associated with high blood pressure and heart weakness.

The bitter substance in the herb also stimulates digestion.

In Chinese medicine it is used for lung and breast tumours, abscesses as well as hepatitis.
The high content of insulin makes it useful for people with diabetes.

External use
Chronic joint and skin complaints including acne, eczema, psoriasis. It is used in facial steam, as well as face packs. Folklore recommends dandelion poultices for snakebite.

The young leaves may also be boiled as a vegetable, spinach fashion, thoroughly drained, sprinkled with pepper and salt, moistened with soup or butter and served very hot. If considered a little too bitter, use half spinach, but the Dandelion must be partly cooked first in this case, as it takes longer than spinach. As a variation, some grated nutmeg or garlic, a teaspoonful of chopped onion or grated lemon peel can be added to the greens when they are cooked. A simple vegetable soup may also be made with Dandelions.

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