Asphodelus microcarpus

Salzm. et Biv.

Asfodelo mediterraneo

Xanthorrhoeaceae Edible: Roots, Tubers 994 iNaturalist observations

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Description

A Mediterranean herb in the Xanthorrhoeaceae family with edible underground tubers and roots. The underground parts have been traditionally used as a staple food source in the region.

Edible Uses

The roots and tubers are eaten boiled with olive oil, or dried and ground for use in bread preparation.

Traditional Uses

The underground parts are eaten boiled and with a bit of olive oil. They are also dried and ground and used in the preparation of bread.

This uses section is brief — help expand it

Medicinal Uses

Some traditional folk usages of the plant have been to make a glue from the plant's root. A remedy against warts is also derived from its root. According to Dioscorides, a concoction made from its roots (mixed with wine) induces vomiting. Formerly, the entire plant was used in treating venomous snake bites (its efficacy yet to be proven scientifically).

Distribution

It is a Mediterranean plant.

Where It Grows

Africa, Balkans, Bosnia, Europe, Israel, Italy, Jordan, Lebanon, Libya, Mediterranean, Middle East, North Africa, Palestine, Sicily, Syria, Turkey, Türkiye,

Notes

Also put in the family Asphodelaceae.

References (4)

Lentini, F. and Venza, F., 2007, Wild food plants of popular use in Sicily. J Ethnobiol Ethnomedicine. 3: 15
Mahklouf, M. H., 2019, Ethnobotanical Study of Edible Wild Plants in Libya. European Journal of Ecology. 5(2): 30-40
Redzic, S. J., 2006, Wild Edible Plants and their Traditional Use in the Human Nutrition in Bosnia-Herzegovina. Ecology of Food and Nutrition, 45:189-232
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