Salsify is native to the Mediterranean region and is widely cultivated in Europe and America for its edible spindle-shaped root, This root vegetable has a mild, almost oyster like flavor hence the name Oyster plant. Its alternate names are oyster plant and goatsbeard. The root is white, about 20 to 30 cm (about 8 to 12 in) long and about 2.5 cm (about 1 in) in diameter. Salsify is hardy and may be left in the ground during the winter. It is not seen much as it is visually not a very attractive vegetable when raw. Salsify is usually white to gray in color, and its close cousin the Black Salsify needs to be peeled and should be soaked in milk to remove any traces of bitterness. When handled properly, it has a sweet mild flavor and can be used in stews, casseroles, pureed,  creamed or mashed vegetables, or are cooked, mashed, shaped into cakes, and fried in deep fat.

Here is a good site for further Salsify information:
http://www.foodsafety.org/nc/nc1065.htm