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n. pl. sal·si·fies
1. A European plant (Tragopogon porrifolius) in the composite family, having grasslike leaves, purple flower heads, and an edible taproot.
2. The root of this plant, eaten as a vegetable. In both senses also called oyster plant, vegetable oyster.
[French salsifis, from obsolete Italian salsefica, variant (influenced by Italian salsa, sauce, or salso, salted, perhaps in reference to the oysterlike flavor of its cooked roots) of sassefrica, from Old Italian; akin to Medieval Latin saxifraga (media), salsify : perhaps Latin saxifraga, maidenhair fern (for unknown reasons, since salsify does not resemble maidenhair fern); see saxifrage + media, feminine of medium, middling, ordinary.]
n, pl -fies
1. (Cookery) Also called: oyster plant or vegetable oyster a Mediterranean plant, Tragopogon porrifolius, having grasslike leaves, purple flower heads, and a long white edible taproot: family Asteraceae (composites)
2. (Plants) the root of this plant, which tastes of oysters and is eaten as a vegetable
[C17: from French salsifis, from Italian sassefrica, from Late Latin saxifrica, from Latin saxum rock + fricāre to rub]
sal•si•fy(ˈsæl sə fi)
n., pl. -fies.
a purple-flowered composite plant, Tragopogon porrifolius, whose root has an oysterlike flavor. Also called oyster plant, vegetable oyster.
[1690–1700; < French salsifis, variant of sassefy, sassef(r)ique < Italian sassef(r)ica]
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|Noun||1.||salsify - edible root of the salsify plant |
Tragopogon porrifolius, vegetable oyster, oyster plant, salsify - Mediterranean biennial herb with long-stemmed heads of purple ray flowers and milky sap and long edible root; naturalized throughout United States
root - (botany) the usually underground organ that lacks buds or leaves or nodes; absorbs water and mineral salts; usually it anchors the plant to the ground
|2.||salsify - Mediterranean biennial herb with long-stemmed heads of purple ray flowers and milky sap and long edible root; naturalized throughout United States|
genus Tragopogon, Tragopogon - genus of Old World herbs with linear entire leaves and yellow or purple flower heads
|3.||salsify - either of two long roots eaten cooked|
root vegetable - any of various fleshy edible underground roots or tubers