Yellow salsify

Tragopogon dubius

Summary 9

Tragopogon dubius (commonly known as yellow salsify, western salsify, western goat's-beard, wild oysterplant, yellow goat's beard, goat's beard, goatsbeard, common salsify, and salsify) is a widespread and common plant native to southern and central Europe and western Asia. It grows well in warm, protected spaces with moist soil. When cooked, the stems taste like oysters.

Botanical Information 10

Tragopogon sp. is in the family of Asters. Some common names for it are yellow salsify, goatsbeard, oyster plant, salsify, and Johnny-go-to-sleep-at-noon. There are several species of Tragopogon in the western United States. The species that is most common in our area of New Mexico is Western Salsify, or Tragopogon dubius.

Goatsbeard can be either biennial or perennial. Biennial means it grows its roots one year and then grows its flower the next year. Perennial means that it flowers every year and the plant’s roots live through the winter. Goatsbeard has a strong taproot and milky sap. The flowers are yellow in the Bosque, but they can be purple elsewhere. The seeds are 2-4 cm long, and they get dispersed by the wind.

Ecological Information 11

Goatsbeard is native to Europe and Asia and was introduced in the early 1900s to America. Tragopogon species can be weeds because they can grow in all kinds of habitats, and they like full sun. They are now invasive in the United States. Goatsbeard gets pollinated by bees and flies.

Ethnobotanical Information 11

Salsify is a vegetable. People usually eat the root of the Purple Salsify (Tragopogon porrifolius) and the young leaves are also edible.

References 11

https://en.wikipedia.org/wiki/Tragopogon
http://www.unomaha.edu/biodiversity/Asteraceae%20Tragopogon_dubius.htm
http://www.fs.fed.us/database/feis/plants/forb/tradub/all.html

About the Author 11

Student author(s)*: Matthew (age 8) from Homeschool Science Coop

*The entries in this field guide have been edited by Yerba Mansa Project staff to ensure that they contain quality, fact-checked content and standardized formatting.

Sources and Credits

  1. (c) José María Escolano, some rights reserved (CC BY-NC-SA), http://www.flickr.com/photos/42786943@N07/4690489941
  2. (c) Murray Foubister, some rights reserved (CC BY-SA), https://www.flickr.com/photos/mfoubister/42444610541/
  3. (c) José María Escolano, some rights reserved (CC BY-NC-SA), https://www.flickr.com/photos/valdelobos/6259749249/
  4. (c) Andreas Rockstein, some rights reserved (CC BY-SA), https://www.flickr.com/photos/74738817@N07/42771969071/
  5. (c) Andreas Rockstein, some rights reserved (CC BY-SA), https://www.flickr.com/photos/74738817@N07/35516819675/
  6. (c) Andreas Rockstein, some rights reserved (CC BY-SA), https://www.flickr.com/photos/74738817@N07/28589474260/
  7. (c) Andreas Rockstein, some rights reserved (CC BY-SA), https://www.flickr.com/photos/74738817@N07/34174633573/
  8. (c) Andreas Rockstein, some rights reserved (CC BY-SA), https://www.flickr.com/photos/74738817@N07/27813725292/
  9. Adapted by caseynm from a work by (c) smiller33, some rights reserved (CC BY-SA)
  10. Adapted by smiller33 from a work by (c) forestdragon, some rights reserved (CC BY-SA)
  11. (c) smiller33, some rights reserved (CC BY-SA)

More Info

Range Map

iNat Map

Color yellow
Type herb
Uses edible