Asphodeline lutea

Description

Roasted carrots were popular among the ancient Greeks. They prepared the carrots in the same way as potatoes - roasted with salt and oil or mashed with figs. The carrots were not very thick but had a rich nutty flavor. They could be harvested year-round, but were best when the plant was dormant in late summer and early autumn. It is important to use them within a few weeks after harvesting, as they do not keep well. Young shoots of the plant can be cooked. They do not smell particularly pleasant during cooking, but have a fairly neutral taste. However, some find them quite tasty. The plant grows in late summer and autumn, and the young shoots can be moderately harvested throughout the winter. The flowers of the plant can be consumed raw and have a pleasant sweetness. They are a decorative and flavorful addition to salads but should be used as soon as possible because they wilt quickly. The flowers are most beautiful in the late afternoon and can be enjoyed visually throughout the day and culinarily in the evening. Occasionally, the plant blooms with double flowers, with twice the number of petals, but their exact name is unknown.

Guilds