Thursday, 10 May 12 Rainy 18°C / 64°F
No, in English this plant isn’t known as a Bulgarian Onion. You call it a Sicilian Honey Lily.
In my previous journal entry I was still searching for the name of a plant that just had started blooming in my garden. Before long, I found out it was Nectoroscordum siculum.
In Dutch, the plant is called Bulgaarse ui, Bulgarian onion.
And as always, I kept reading, to find out if there was something interesting to find about this plant, and I eventually found a comment of a lady from Bulgaria. And the Dutch name turns out to be not so strange… This is what she tells:
“Do you only grow this for the flowers? How odd! Most people in my area (I’m from Bulgaria) use it as seasoning. My grandma grows it in the yard where the veggies are. I don’t know any recipes with fresh leaves (even though I’ve heard it’s good in salads), but this is how we use it: the leaves are mixed with salt in equal proportions and grinded. Then dried in a shady place. I like to sprinkle fresh tomatoes or cucumbers with this mix only and eat them. It’s also a good addition to baked potatoes.
We only use the leaves. I asked my grandma – she told me leaves must be harvested before the plant blooms. She also suggested you cut only the thickest and pulpiest ones, and the small ones you could leave, so that it doesn’t look ugly. She was also very surprised when I told her you grow it for the flowers – she cuts almost everything, leaving only 2 or 3 plants to take their the seeds for the next year.”
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