Unfortunately still little known, the muscari comosum, commonly called Lampascioni plant, has a multitude of health benefits.
Known to the Egyptians, Greeks, and Romans, its virtues were already praised by the famous Greek physician Galen and numerous other scholars of antiquity, who attributed aphrodisiac properties to this plant as well.
In Salento, every first Friday of March, the Madonna dei Lampascioni is venerated in the tiny town of Acaya, and the religious celebration is joined by a typically pagan one, characterized by a festival during which this product can be tasted in many different sauces.
Lampascioni in oil cultivation and properties
The edible part of the Lampascioni plant is the bulb, which develops underground, between ten and twenty centimeters. The plant produces violet flowers, typically springtime, while the bulb, light in color and slightly bitter in taste, is harvested four years after planting.
The lampascioni (wild onions) are typical of flat areas and also grow spontaneously in Basilicata and Puglia, particularly in Salento.
As a valuable food, it contains flavonoids, potassium, calcium, phosphorus, iron, copper, manganese, and magnesium, vitamins and minerals, and a significant amount of water and fiber.
In addition to a low caloric intake (ideal for maintaining weight), it has diuretic, laxative, anti-inflammatory, antimicrobial, and emollient properties. Moreover, it helps to lower blood pressure and the percentage of fats in the blood, increases appetite, and stimulates digestion.
Lampascioni are not particularly recommended for individuals with liver problems or kidney issues in case of ulcers.
As mentioned earlier, those who consume lampascioni may also experience annoying bloating as it stimulates digestion, increasing intestinal fermentation.
Why you should eat more lampascioni
Wild onions are a healthy food that can be eaten raw or cooked. They are rich in fiber, vitamins, and minerals. They are also low in calories and contain no fats.
Some of the benefits of wild onions include:
- Providing an extra dose of vitamin A
- Helping to fight bacteria in the body
- Improving respiratory health
- Assisting with weight loss
Lampascioni in oil curiosities
A peculiar characteristic of lampascioni is the presence of mucilage, a substance that, when in contact with water, swells, producing emollient and refreshing effects for the intestine, also preventing tumor degeneration.
Interestingly, in Puglian tradition, lampascione is not only used in cooking but also to repair cracked terracotta pots, thanks to the presence of mucilage which, once dried, acts as a glue.
Lampascioni processed in extra virgin olive oil
Lampascioni are spontaneous vegetables with a particular delicacy; finely cleaned, they are processed and seasoned with garlic, chili, and parsley, then packed in 230g glass jars (as you can see in the photo) with Extra Virgin Olive Oil and pasteurized, in order to make your appetizers or salads unique in their kind.
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