Avandol

Smyrnium cordifolium

root · vegetable

A mountain plant of Lorestan, used as food and medicine, whose roots are eaten cooked.

Origin

Western Iran (Lorestan)

Where to find it

In the Zagros Mountains, from Lorestan to Iranian Kurdistan, where it is dug up in spring.

Season (United States)

all year round

Preparation

The roots are scrubbed, peeled and cooked, boiled or in a stew; they are eaten cooked.

Molecules

In small amounts, not counted Falcarinol · Insoluble fibers

Did you know?

Its European cousin, alexanders, was a Roman vegetable before being replaced by celery.