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

[Judith L. Smith Adams]

    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. <<
  SNIP
   
  Elaine Koogler <ekoogler1 at comcast.net> wrote:
   
  <<<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  >>>

   
  Sounds to me like a plot in search of a period murder mystery :-)
   
  Judith

		
---------------------------------
New Yahoo! Messenger with Voice. Call regular phones from your PC for low, low rates.