Leaves form a rosette with tall stems of starry fragrant yellow flowers appearing in late spring. The roots were highly valued by the Ancient Greeks who roasted them like potatoes and ate them with salt and oil or mashed them with figs. The young shoots and flowers can also be used in salads. Sun to part shade, wide range of soil types .

We post Mondays and Tuesdays only.

*All information here is reference only. It is not intended to diagnose, treat, or prescribe. It is meant only for entertainment and educational purposes. The authors assume no responsibility for any adverse effects or consequences resulting from the use of any of the information, remedies, procedures, or preparations from this information. The information contained should not replace the services of a qualified physician.