> Last year when removing a bunch that had sprouted up amongst the equally > colonizing Muscari in the vegetable patch,I added washed Daslook bulbs to a > vegetable ferment I was making. Your mention of muscari reminds me that I repeatedly read about Muscari comosum being edible, and both the german and the english Wikipedia report that it's a delicacy in Greece and especially on Crete. Does anybody have any experience eating them? The other Muscari seem to be bland to mildy toxic/irritating. A word on Helianthus tuberosus, Jerusalem artichoke: It is commonly sold in Germany in Whole Food (so called "Bio")Markets. Most people I know who tried it had severy stomach problems afterwards, due to the high inulin content. It is said you can adapt to that, and the taste is actually quite nice. They come in many sizes and some colors and are actually nice cutflowers (to me), but they are very, very aggressive spreaders, regenerating exteremely quickly and hiding quite deep in the soil. It took me several years to remove them completely from a patch where i planted just a single tuber. Several friends grow them in remote, sunny, rich patches of the garden, more for the late summer flower display than for food. But I guess when you have no problems eating it, it is a very productive vegetable. There is also a spirit distilled from it in Germany (as from basically any starchy root...), called "Topinambur" (same as the plant'c common name), or "Rossler". Nils _______________________________________________ pbs mailing list pbs@lists.pacificbulbsociety.net http://lists.pacificbulbsociety.net/cgi-bin/… Unsubscribe: <mailto:pbs-unsubscribe@lists.pacificbulbsociety.net>