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volvi

βολβοί

lampascioni

Edible tassel grape hyacinth bulbs (Leopoldia comosa), also known as ασκορδουλάκοι (askordoulaki). Foraged, cleaned, then stewed, or pickled or eaten as a salad with olive oil and lemon or vinegar, and especially popular on Crete.

Text © Dana Facaros

Images by: Luca Grieco