Wild Salsify

Wild Salsify barbabouc, galinette (Scorzonera laciniata) is eaten during the winter. It is the white flesh of the root that is prized, and is by all accounts excellent, as is the wild scorzonera or black salsify. The roots can be eaten boiled, and the young leaves are good in salads, while the 1930s chef and writer X. Marcel Boulestin recommends enjoying the young buds in an omelette.