Spanish Oyster Plant, Spanish salsify
Scolymus hispanicus
Family: Asteraceae
What it is like
A plant with spiny leaves, stems and flower bases. It keeps growing from year to year. The stems have wings and are spiny. It grows 30-100 cm high. It has a deep taproot. The roots resemble parsnips. They are long and taper and are 8 cm thick. The leaves are rigid, spiny and with deep teeth. The leaves have pale coloured veins. The flowers are bright yellow. They occur singly at the ends of branches or in the axils of upper leaves. There are stiff prickly bracts around the flowers.
Where it is found
It is a Mediterranean climate plant. In Argentina it grows below 500 m below sea level.
Countries/locations it is found in
Africa, Argentina, Australia, Balkans, Belgium, Bosnia, Britain, Canaries, Caucasus, Chile, Crete, Croatia, Cyprus, Europe, France, Greece, Italy, Libya, Mediterranean, Morocco, Netherlands, North Africa, North America, Portugal, Sicily, South America, Spain (country/location of origin), Tunisia, Turkey, Türkiye, USA
How it is used for food
The thick root can be prepared the same way as salsify. It can be eaten boiled, mashed, or baked. It is used as a substitute for coffee. The young leaves can be cooked and eaten. The leaf stalks are blanched and eaten in salads. They are also cooked and dressed with olive oil, salt and vinegar. The flowers are used to adulterate saffron. The flower buds are eaten raw or added to salads.
It is a commercially cultivated vegetable. It is cultivated occasionally as a vegetable in the Mediterranean region.
Edible parts
Leaves, root, vegetable, stems, flowers
How it is grown
Plants can regrow from the taproot.
Its other names
Local names
Askolympros, Bouhalliba, Carde sante, Cardillo, Cardo amarillo, Carducci, Carduncidde, Common golden thistle, Elguernina, Gardu, Golden thistle, Guernina, Holiba, Kara ot, Marsh ragwort, Sahura, Scoddu, Sculimbri, Sevket-i bostan, Spina bianca, Tagarnina, Tagarrina, Taynajelt