[Sca-cooks] Lampascioni or Muscari aka pampascioni, vampagioli

[Elaine Koogler]

Sharon Gordon wrote:
> Recently I learned that this wild hyacinth is good to eat and has been eaten
> in Italy for a long(unquantified in source) time.  Has anyone come across it
> in Italian or other old European cookbooks?  I didn't see it in the version
> of Apicius that I have.  There is a helpful paragraph about it in the
> (modern) Concise Gastronomy of Italy.
>
> Sharon
> gordonse at one.net
>
>
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>   
I've heard of hyacinth being made into brandy.  In fact, there's also a 
hyacinth that's very poisonous...and, when you wanted to "off" someone, 
you'd present them with brandy made of the poisonous stuff, which 
evidently looked just like the good stuff. 

Kiri