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Lampascioni onions in oil
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Lampascioni onions neatly cleaned, washed and seasoned with garlic, hot chili pepper, parsley. Preserved and pasteurized in 230g glass jars in extra virgin olive oil.
Not very known unfortunately but the muscari comosum, also known as the lambascioni onions plant is full of health benefits.
Known in ancient Egypt, Greeks and Romans its benefits have already been documented by the famous greek doctor Galeno and other numerous great minds of the antique, some added documented its aphrodisiac properties too.
In the region of Salento the first Friday of March we honor the Madonna of the lampascioni onions, in the very small town called Acaya and to the religious celebration, common events like food festivals are organized where you can taste different varieties of this vegetable.
Lampascioni onions harvest and properties
The eatable part of the plant is the onion bulb which develops underground in between 10 and 20 centimeters. The plant has lilac flowers which usually blossom around spring time, whilst the bulb has a very clear color and a bitterish taste and is harvest 4 years after its plantation.
The lampascioni onions are typical of more flat areas and can also grow spontaneously, in Apulia and Basilicata, but most often in Salento.
This precious vegetable contains flavonoids, potassium, calcium, phosphorus, iron, copper, manganese and magnesium, vitamins and minerals, and a consistent amount of water and fiber.
In addition to a low caloric intake (therefore ideal for keeping the desired figure), it has diuretic, laxative, anti-inflammatory, antimicrobial and emollient properties. In addition, it helps to decrease blood pressure and the percentage of fat in the blood, increases appetite and stimulates digestion.
They are not very recommended to people with kidney or liver problems.
As mentioned a little earlier, those who consume lampascioni can also encounter annoying problems of meteorism as it stimulates digestion and increases intestinal fermentation.
Some facts about Lampascioni
A peculiar characteristic of lampascioni is also the presence of mucilage, a substance that, in contact with water, swells, producing emollient and refreshing effects for the intestine, also preventing tumor degeneration.
Due to the presence of mucilage which once dried can be used as a glue in salentinian tradition we don’t only use it for cooking but also to repair broken terracotta pots.
Lampascioni onions preserved in extra virgin olive oil.
Neatly cleaned, the lampascioni are washed and seasoned with garlic, hot chili pepper, parsley and preserved and pasteurized in 230g glass jars (as shown on the picture) in extra virgin olive oil.
You can use this product and add an interesting and unique flavor to your antipasti and your salads.
See also the patè cream version of lampascioni.