Asphodelus from the Asphodelaceae family, Asphodelus is collected from the mountains in March and April, and is consumed in large quantities.It is used in cheese making, pastry, soup and rice are made. It has a unique smell. It is rich in vitamin C. The herb is a powerful antioxidant.
The leaves of the herb plant resemble the leek leaf; however, it is rather small compared to leeks and is called “wild leek and yellow lily” in most regions. Africa, Arab countries, Egypt, Turkey and is a perennial plant seen in some parts of Europe. Asphodelus grows in the mountains of Eastern and Southeastern Anatolia and Central Anatolia in our country. This short-lived plant should be collected on time and eaten fresh. When I find the herb, which is one of my favorite spring vegetables, I take 7-8 kg, wash it in half and fill it in small pieces in refrigerator bags and freeze it, making it easy to cook just like spinach.
Vegan Asphodelus Recipe
1 kg Asphodelus
2 white onions
4 cloves of garlic
1/4 cup pea granules
1 teaspoon chipotle powder or red paprika
1 teaspoon of salt
2 tablespoons of olive oil
1-1,5 tablespoons tomato paste
1 large bay leaf
1 carrot and pepper (optional)
- Cook onion and garlic in a large saucepan with little oil until soft. Then, wash it and cut, transfer to a large and deep pot.
- Add enough drinking water to cover it, add cut pea granules, tomato paste and carrot and peppers into small cubes. Place the bay leaf in the pot. Cook over medium heat until it absorbs. When cooked, remove the bay leaf and discard. Transfer to plates.
- Add salt and pepper and serve. Bon Appetit!