culinary muscari - on topic

Jim McKenney
Tue, 10 Feb 2009 12:28:42 PST
Diane, you've got me waiting for the rhubarb season with that mention of
sprinkling Muscari racemosum/neglectum on stewed rhubarb. I've got a big
clump of the muscari in question. 




When we last discussed the culinary uses of muscari, (the ones made with
Muscari comosum), I think it was Angelo P who mentioned that they were very
bitter and hardly palatable. But then I don't think that he was describing
the ones given the balsamic vinegar treatment. I've got plenty of this
species here in at least two forms.


However, I'm not about to sacrifice one of my Muscari dionysicum to my
culinary curiosity. 



Diane, you did not mention any uses of the flowers of Muscari macrocarpum or
M. muscarimi (ambrosiacum): given the tradition of musk-scented food in many
middle-eastern cuisines, I've often wondered if these species have culinary


By the way, the Italian word cippolini (chip-po-LEE-nee) usually means
"little onions". The word has been picked up by upscale produce stores as a
name for small flat onions. So if you see cippolini offered for sale, you
are probably going to get onions, not muscari bulbs. 


Jim McKenney

Montgomery County, Maryland, USA, 39.03871º North, 77.09829º West, USDA zone

My Virtual Maryland Garden



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