Home /Yellow asphodel, Asphodeline lutea

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Yellow asphodel, Asphodeline lutea

yellow asphodelThe root is eaten roasted. This food was highly valued by the ancient Greeks, who roasted the roots like potatoes and ate them with salt and oil or mashed them with figs.

The roots are not very thick but are abundantly produced and have a nice nutflavour. They can be harvested at any time of the year, but are best used when the plant is dormant in late summer and early autumn. They do not store well and should be used within a few weeks of harvest.

Young shoots can be eaten cooked. They smell less than pleasant whilst cooking but have a fairly bland flavour. Some people find that they have a very pleasant flavour.

The plant comes into growth in late summer and the autumn, the young shoots can be harvested in moderation all through the winter.

The flowers are edible raw. A delightful sweetness, they are a very decorative and tasty addition to the salad bowl but should be used as soon as possible after harvesting because they soon start to decompose. The flowers are very short-lived and are best picked in the late afternoon - thus you can enjoy them visually during the day and gastronomically in the evening.