Wild One Cyprus

foraging food

Tassel hyacinth

αγριοϋάκινθος

Morbaş

Scientific Name: Muscari comosum

other names: σκορδούλακας

AVAILABLE: MAR-MAY

EDIBLE PARTS: bulb

Description

preparation

dig around the base of the plant using a small garden trowel or a similar tool. Gently loosen the soil and carefully lift the bulb from the ground. The bulb should be firm and white in color when peeled.
Avoid harvesting bulbs that are soft or discolored, as they may be rotten.
peel and boil the bulb. Server with olive oil and lemon

extra info

Foraging for plant bulbs is not sustainable. Once a bulb is pulled from the ground that effectivly ends its life.

In the case of Muscari comosum, the fertile flowers are brownish or yellowish, distinct from the blue or purple sterile flowers.

If the plant has not had a chance to set seed then you should not pull it from the ground.

Generally identifying and foraging bulbs can be risky and should be avoided.

There are three other species in the genus present in Cyprus that can be distinguished the flower and flowering season.

Muscari inconstrictum
Perianth-lobes concolorous with tube, dark indigo or violet; tube not (or indistinctly) constricted at apex; leaves 1-3 mm wide

Muscari neglectum Flowers appearing in winter or spring (Dec.-March); perianth dark blue or violet

Muscari parviflorum
Fertile flowers blue or violet, similar to the sterile but usually darker in colour; raceme less than 4 cm long; seeds c. 2 mm diam.; bulb 1-2 cm wide Flowers appearing in autumn (Oct.-Dec.); perianth sky-blue, oblong-campanulate, scarcely constricted at mouth