Asphodel

Asphodelus spp.

root · vegetable

Swollen roots boiled in several waters, rich in starch, and cooked young shoots: a famine food in the Mediterranean.

Origin

Mediterranean

Where to find it

It covers the stony pastures of Sardinia, Crete and the Maghreb that livestock have not grazed; nobody eats its roots any more.

Season (United States)

March to May

Preparation

Always cooked in several changes of water, discarded: raw, the roots irritate and are toxic.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

In Greek mythology, the dead wandered the “asphodel meadows”.