White Salsify (Tragopogon porrifolius) is in Season in the UK at the moment. Anyone have suggestions for recipes?
Its much the same as the Black one I believe although that is a different plant (Scorzonera hispanica).
I've cooked both before, the black (Scorzonera hispanica) seems to be more widely available in Germany (Schwarzwurzel) and the Netherlands
It is said to have a taste profile similar to Oysters.. although I find that a bit difficult to pick myself.