Gladiolus

Gladiolus dalenii

flower

Large flowers with a light lettuce flavor, stuffed like a squash blossom.

Origin

South Africa and the Mediterranean

Where to find it

In Europe, in the garden, from untreated gladioli; in southern Africa, the corms of wild gladioli were eaten roasted, like chestnuts, in times of famine.

Season (United States)

July to September

Preparation

Only the flowers, with the anthers removed: the pollen is bitter.

Did you know?

Its name comes from the Latin gladiolus, “little sword”, for its blade-shaped leaves.