Bellevalia romana

(L.) Sweet

Asparagaceae Edible: Leaves, Bulbs 601 iNaturalist observations

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Summary

Bellevalia romana is a species of perennial herb in the family Asparagaceae. They have a self-supporting growth form. Individuals can grow to 22 cm.

Description

An evergreen bulb reaching 30 cm tall and 20 cm wide, growing at a fast rate. Hardy to UK zone 7 and frost-resistant. Insect-pollinated flowers appear from April onward. Grows in light sandy, medium loamy, and heavy clay well-drained soils across mildly acid to mildly alkaline pH ranges. Tolerates semi-shade or full sun with flexible moisture preferences.

Edible Uses

In Italy, the hypogeal organs (like a radish) of wild Bellevalia romana are added raw or blanched in boiling water to omelette mixtures [2-4] .

Traditional Uses

The bulbs are crushed and soaked in cold water for a few days then boiled and fried.

This uses section is brief — help expand it

Medicinal Uses

None known

Distribution

It is a temperate plant.

Where It Grows

Europe, France, Italy, Mediterranean, Slovenia,

Propagation

Seed.

Other Uses

Attractive fragrant flowers from April onwards. Cut flowers. Loved by pollinators. Special Uses

Notes

Also put in the families Hyacinthaceae and Liliaceae. There are about 50 Bellevalia species. They are in the Mediterranean.

Also Known As

Navadni hijacint, Rimska belvalovka

References (3)

Biscotti, N. et al, 2018, The traditional food use of wild vegetables in Apulia (Italy) in the light of Italian ethnobotanical literature. Italian Botanist 5:1-24
Pieroni, A., et al, 2005, Food for two seasons: Culinary uses of non-cultivated local vegetables and mushrooms in a south Italian village. International Journal of Food Sciences and Nutrition, 56(4): 245􏰣-272
Rivera, D. et al, 2006, Gathered Mediterranean Food Plants - Ethnobotanical Investigations and Historical Development, in Heinrich M, Müller WE, Galli C (eds): Local Mediterranean Food Plants and Nutraceuticals. Forum Nutr. Basel, Karger, 2006, vol 59, pp 18–74