While native to southeast Europe and North Africa, common salsify can be found growing wild in almost every state in the United States.  This biennial is edible in its entirety.  The roots and leaves are most palatable when harvested prior to flowering.  The root is said to have a slight oyster taste.  If the plant is left to grow, the young flower stalks can be used like asparagus or the purple flowers that bloom the following spring through summer can be used in salads or sandwiches. Cold hardy.
Direct sow in late fall or early spring, 1/2" deep. Germinates in 8 to 10 days. Thin to 2' apart.