两种类型的叶子，嫩茎和花蕾都可食用，可以加入炒菜中。 但是，当根部成熟时，除内叶以外的所有叶片都变得坚硬。
可以肯定的是，煮熟和油炸过的根都带有浓郁的鲜味，据说，婆罗门参的根味就像牡蛎一样，因此“牡蛎根”为其独特通用名称。 深秋是收获根的好时机。
Edible Uses
The foliage, tender stock, and flower buds of both types are quite edible when young and can be added to stir-fries. However, by the time the roots are mature, all but the inner leaves have grown tough.
Admittedly, the cooked and fried roots are savory with a solid umami character, but it is said that salsify roots taste like oysters — thus the distinctive common name of “oyster root.” Roots are best harvested at the end of the first Summer/Autumn.
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