Foraging for Edible Wild Plants by Harland Gail;

Author:Harland, Gail;
Language: eng
Format: epub
Publisher: UIT Cambridge Ltd.

Goat’s beard

(Tragopogon pratensis)

An alternative name for goat’s beard is ‘Jack-go-to-bed-at-noon’ because of the behaviour of its flowers, which come out at daybreak and close by midday. As the seeds start to form, the silvery plumes protrude and are meant to look like a goat’s beard. The sweet taste is due to a high concentration of inulin, which is a storage carbohydrate that acts as a source of soluble dietary flbre in the body. It is thought to be of benefit in facilitating calcium uptake.11

Appearance and habitat

Goat’s beard is a biennial or short lived perennial plant with flowers similar to those of dandelions but with long, pointed green bracts. It can be distinguished from other dandelion like plants by the narrow grassy leaves. If the stems are damaged they ooze a milky sap. It grows on road verges, fields and wasteland across Europe and has naturalised in North America. The flowers are held on tall stems to around 70cm (2’4”) high. The most conspicuous feature of the plant is the seed head, which looks like a particularly beefy dandelion seedhead, up to 7cm (3”) across.

Uses

Mrs Beeton reported that the roots of goat’s beard, when dug before the stems start to shoot, can be boiled like asparagus and have the same flavour. Dig the roots in the autumn or any time over the winter or early spring so long as the ground is not frozen. The roots should be gently scraped to remove the outer peel. Cut them into finger-length pieces and drop them into water to which a little lemon juice has been added to prevent discolouration. Boil in water until tender, drain and serve in a white sauce or with melted butter. Alternatively, they can be dipped in beaten egg then in breadcrumbs, and fried in butter for an interesting side dish.

The shoots and young flower buds are also edible. Break off the buds with a section of the stem. Harvesting them is quite a sticky job as the white sap tends to get all over your fingers, but it is worthwhile as they are delicious with a mild asparagus flavour and a hint of sweetness.

Related plants

Tragopogon porrifolius is a purple-flowered species from the Mediterranean region, which also only flowers in the morning. It is taller than goat’s beard, growing up to 120cm (4’). It has been cultivated since ancient times as a winter root vegetable known as salsify or the oyster plant, and has naturalised widely in Europe and the USA. The roots are delicious if simply boiled and served as a side vegetable or used in gratins. The young shoots of overwintered plants, known as chards, are also edible, as are the flower buds. The latter should be picked with a short length of stem, just before they open. They are cooked and eaten as asparagus.

The name ‘goat’s beard’ is also used for Aruncus dioicus, a plant in the rose family.

CAUTION: Large quantities of inulin-containing foods can cause a bloating sensation if your body is not used to them, so they are best introduced to the diet gradually.

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