In Greece and especially in Crete it is considered a real delicacy and is harvested in the spring in April and May, with blossom, shoot and bulb. The flowers and shoots are eaten fried in omelets.

The bulbs are etched at their base and boiled at least three times to make them stand out. When softened, place them in a jar filled with vinegar and water. They are kept in the refrigerator for a short time, served with oil and vinegar as frozen salad. They accompany wonderful legumes and meats.

Fruition: February - May