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Re: Muscari spp. (Hyacinth)

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  • icculus2000@yahoo.com
    Hi Geir. I m Steve. While I don t grow and eat hyacinth myself, perhaps this site will help. http://www.paghat.com/muscaricomosum.html The wild tassel
    Message 1 of 2 , May 10, 2006
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      Hi Geir. 
       
      I'm Steve.  While I don't grow and eat hyacinth myself, perhaps this site will help.
       
      "The wild tassel hyacinth is additionally known as "Edible Muscari" or served in Mediterranean restaurants as "Cippolini," reportedly tasty & bittersweet when fully cooked. When grown to eat, they are harvested when three thin leaves appear, & not permitted to bloom. For the Greek & Italian market they are cooked & canned by small commercial specialists, packed in oil & vinegar, to be used as a relish.
      The cultivar 'Plumosum' reproduces too slowly to be sensibly grown for food, & a great shame to dig them up before they flower in any case; but after a few years the wild Tassel Hyacinth should be so well established in the garden that there'd be enough extras to harvest some pre-flowering spring bulbs for the kitchen.
      It has also been used medicinally as a diuretic, or pounded into a paste rich in mucilage smeared on skin abrasions."
       
      Peace,
       
      Steve

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      There is 1 message in this issue.

      Topics in this digest:

      1. Muscari and Gynura
      From: "Geir Flatabø" geirf@...

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      Message 1
      From: "Geir Flatabø" geirf@...
      Date: Tue May 9, 2006 2:19pm(PDT)
      Subject: Muscari and Gynura

      Any one here have experience in growing and using Muscari spp for food ??

      and the same about Velvet plant Gynura scandens ???

      Geir Flatabø



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    • Stephe
      No culinary experience here as yet, but I m planning a Hyacinth Feast in the next 5 years :) I m in a colder zone of Norway than Geir (min temp. about -25C
      Message 2 of 2 , May 11, 2006
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        No culinary experience here as yet, but I'm planning a Hyacinth Feast in the
        next 5 years :) I'm in a colder zone of Norway than Geir (min temp. about
        -25C and cool summers). My experience so far:

        Have tried both M. comosum and M. c. plumosum. M. comosum has overwintered
        here, but is getting smaller not bigger. Plumosum seems to have died this
        winter.

        M. botryoides has overwintered OK here and is increasing in size.

        M. neglectum ("poisonous" according to PFAF) has also survived and is
        increasing.
        (Cornucopia II states "The flowers when sprinkled over pureed rhubarb add a
        wonderful scented flavour")

        These are the 3 mentioned as edible in PFAF and Cornucopia II. I also have
        the standard M. armeniacum (very productive and a bit weedy) as well as M.
        aucheri.

        Anyone know if the different species' bulbs really do have that different
        chemical composition?

        Stephen, Malvik, Norway
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