Wild salsify shoots

Tragopogon coloratus, T. reticulatus

leaf · vegetable

Young leaves and stems of wild salsifies, eaten in salads or fried in Armenia.

Origin

Caucasus (Armenia)

Season (United States)

all year round

Preparation

The young leaves and stems are rinsed and eaten raw in salads, or fried for a few minutes; older, they turn bitter.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

In Yerevan's markets they are sold as sindz; their latex is chewed like gum.