[pbs] culinary muscari - on topic
Carlo A. Balistrieri
carlobal at netzero.com
Wed Feb 11 07:46:21 EST 2009
>
Clifford Wright in 'Mediterranean Vegetables' writes that scallions
green onions and spring onions all refer to Allium fistulosum, the
differences between them attributable to cultivars (a nice word to
find in a cookbook!). HE explains that a scallion is a very immature
onion pulled from the ground before a bulb has formed. Green onions
are a cross between a scallion and an onion (a matter of timing, not
genetics I believe) pulled when the bulb is very small but starting to
form.
He reports Muscari neglectum and racemosum being cooked (boiled with
vinegar or grilled over a wood fire with olive oil salt and pepper).
Hyacinthus orientalis and romanus (names good?) are often pickled. The
Italian names used for Hyacinthus (to further confuse the onion
discussion) are cipiduzzi, cipuddrizze, and cipollaci del fiocco.
Wright's book, by the way, is fantastic. Well researched, it has
sections on plant characteristics and varieties (including names from
different parts of the area), plant origin, plant history, etc. ALONG
with the recipes...
Carlo A. Balistrieri, Executive Director
The Gardens at Turtle Point
Tuxedo Park, NY
845.351.2849
Zone 6
visit: www.BotanicalGardening.com and its BGBlog
coming soon: Carlo Balistrieri Photography
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