Could Tragopogon Porrifolius L. Become a Vegetable Successful on the Market?

The biology of Canadian weeds. 110. Tragopogon dubius Scop., Tragopogon pratensis L., and Tragopogon porrifolius L.

“…It was more commonly consumed in the sixteenth century than in later centuries, and one botanist from the period described the taste as surpassing that of carrots or parsnips (Henslow 1912). The greens may also be eaten and have a sweet taste (Fritz et al 1992). Thus uses for vegetable oyster range from use in soups, salads, as a coffee substitute or a dietetic medicine [Körber-Growhne (1987) cited in Fritz et al (1992)].…”

“…Thus uses for vegetable oyster range from use in soups, salads, as a coffee substitute or a dietetic medicine [Körber-Growhne (1987) cited in Fritz et al (1992)]. Although use of vegetable oyster has declined it may have some potential to become a nutritious specialty vegetable (Fritz et al 1992).…”

“…It subsequently spread world-wide, being brought to North America by early settlers in the West (Clark 1973;Fritz et al 1992). Not long after its introduction to North America, it escaped cultivation.…”

“…Members of Tephritidae and Thysanoptera have been observed feeding on Tragopogon inflorescences (Fritz et al 1992;Zerova and Seregina 1994).…”

“…According to European information, other Tragopogon species, including T. dubius and T. porrifolius may also act as hosts of this fungus. Fritz et al (1992) observed that greenhouse-grown T. porrifolius and T. pratensis were susceptible to mildew (Erysiphe cichoracearum) and white rust (Albugo candida). Maxwell et al (1994) observed autofluorescing compounds on the achene surfaces of T. dubius that might well be furanocoumarins that protect seeds against fungal pathogens.…”