Rarities include root crops salsify and scorzonera (vegetable oyster), both like thin parsnips. Well-known members include lettuce, chicory, dandelion, and salsify. Black salsify is often eaten together with other vegetables, such as peas and carrots. Other wind-dispersed fruit have tiny "parachutes", e.g., dandelion, milkweed, salsify. Boiled salsify roots may also be coated with batter and deep fried. If soaked in water and boiled the taste is similar to black salsify root. Well-known species include the edible black salsify ("Scorzonera hispanica"). Young shoots and roots of meadow salsify can be used in diabetic salads. The roots are cooked and eaten, and compare in taste to salsify. In Armenia, rural kids make bubble gum from the juice of meadow salsify. The black salsify plant has heads of yellow ray flowers. Black salsify is hitherto mainly a European crop. Lawrence creating a garden, growing things like salsify, getting in tons of manure. Some authorities insist that black salsify is essential. In the early 20th century, humans introduced three species of salsify into North America.