Diane, you've got me waiting for the rhubarb season with that mention of sprinkling Muscari racemosum/neglectum on stewed rhubarb. I've got a big clump of the muscari in question. When we last discussed the culinary uses of muscari, (the ones made with Muscari comosum), I think it was Angelo P who mentioned that they were very bitter and hardly palatable. But then I don't think that he was describing the ones given the balsamic vinegar treatment. I've got plenty of this species here in at least two forms. However, I'm not about to sacrifice one of my Muscari dionysicum to my culinary curiosity. Diane, you did not mention any uses of the flowers of Muscari macrocarpum or M. muscarimi (ambrosiacum): given the tradition of musk-scented food in many middle-eastern cuisines, I've often wondered if these species have culinary uses. By the way, the Italian word cippolini (chip-po-LEE-nee) usually means "little onions". The word has been picked up by upscale produce stores as a name for small flat onions. So if you see cippolini offered for sale, you are probably going to get onions, not muscari bulbs. Jim McKenney jimmckenney@jimmckenney.com Montgomery County, Maryland, USA, 39.03871º North, 77.09829º West, USDA zone 7 My Virtual Maryland Garden http://www.jimmckenney.com/ BLOG! http://mcwort.blogspot.com/ Webmaster Potomac Valley Chapter, NARGS Editor PVC Bulletin http://www.pvcnargs.org/ Webmaster Potomac Lily Society http://www.potomaclilysociety.org/