The Yellow Salsify originated in Europe and was likely brought to North America as a food plant. It was widely eaten 200 years ago.

It was apparently harvested for its roots, but sources say the flowers are edible and delicious.

I’m not too adventurous with trying wildflowers in my baking or cooking.

Yellow Salsify is abundant along the riverbank here. I’ve photographed the flowers often because they’re so showy in the morning sunlight. Today was the first time I ever researched them.

According to web sources, some of the benefits of Salsify root include its ability to boost the immune system, stimulate hair growth, increase circulation, improve digestive health, increase metabolism, regulate blood pressure, and positively affect bone mineral density.

Hmmm … maybe I should dig some up on my next walk, prepare the roots for health benefits, and garnish my next salad with the flowers. Would you?

“Edible flowers have many culinary uses. Sought after for their flavors, aromas, textures and colours, edible flowers are used fresh, frozen, dried, crystallized or as a foam – in molecular gastronomy – and appear in meat and fish dishes, pastas, salads, soups and desserts.”

Constance Kirker