Yesterday I was served some "balsamic onions" which were muscari bulbs. They tasted good. Muscari multiply faster than shallots do in my garden, so I googled to see if I am growing the edible ones. They are from Italy, called cipollini, and are Muscari comosum. Cornucopia II says that M. comosum is really Leopoldia comosa, tassel hyacinth, and that it is also eaten in Greece. Wild bulbs are preferred to cultivated ones. I'm not growing that one. However, Cornucopia also says that Muscari botryoides flowers and flower buds can be pickled in vinegar, and Muscari neglectum (syn M. racemosum) have wonderfully scented flowers that are delicious sprinkled over stewed rhubarb. That sounds interesting. M. neglectum bulbs are also eaten, but no details are given. Now, what Muscari is it that spreads itself all through my vegetable garden? I've been weeding them out because I didn't want to mistake them for something edible. Do any of you eat your excess Muscari bulbs? Diane Whitehead Victoria, British Columbia, Canada maritime zone 8, cool Mediterranean climate mild rainy winters, mild dry summers