Genus Asphodelus L.

Род 158 (4). БЪРДУН — ASPHODELUS L.¹

L. Sp. PI. ed. 1 (1753) 310; Gen. PI. ed. 5 (1754) 146.

Fam:   Liliaceae Hall.
Genus:   Asphodelus L.
English Name: Liliid monocot genus


Annual or perennial plants with rhizomes and thickened tuberous roots. Basal leaves, the stem is leafless or sparsely covered with skin like leaves. The blossoms collected in simple or branched racemes. Perianth funnel-shaped, deeply divided into six linear Lanz shaped partitions, each with a thick streak in the middle. Stamens 6, with long handles and thread-like anthers, attached to the pipe part to expanded at its lower end staminal handle. Pistil with triplicate wells ovary like threads banister and chubby stigma. Each nest with two ovules. Fruit box. Seeds sharply trammel, cross wrinkled dorsal side.
¹ developed by St. Vulev
From: „Флора на Народна Република България”, том  II, БАН, София, (1964 )

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Asphodelus is a genus of mainly perennial plants in the Xanthorrhoeaceae, first described for modern science in 1753. The genus is native to temperate Europe, the Mediterranean, Africa, the Middle East, and the Indian Subcontinent, and now naturalized in other places (New Zealand, Australia, Mexico, southwestern United States, etc.).[1][2]
Asphodels are popular garden plants, which grow in well-drained soils with abundant natural light. Now placed in the family Xanthorrhoeaceae,[3] the genus was formerly included in the lily family (Liliaceae).[4]
The plants are hardy herbaceous perennials with narrow tufted radical leaves and an elongated stem bearing a handsome spike of white or yellow flowers. Asphodelus albus and A. fistulosus have white flowers and grow from 1½ to 2 ft. high; A. ramosus is a larger plant, the large white flowers of which have a reddish-brown line in the middle of each segment.
The leaves are used to wrap burrata, an Italian cheese. The leaves and the cheese last about the same time, three or four days, and thus fresh leaves are a sign of a fresh cheese, while dried out leaves indicate that the cheese is past its prime.[5] In Sardinia, honey produced from bees who have fed on the plant is highly favored for its delicate taste.[6]
In Apulia, the unopened buds of the plant are collected, blanched in boiling water, and preserved in olive-oil to be used as a condiment.[6] In some areas of Sardinia, especially Tinnura and Flussio, the stems are used to weave baskets used in bread-making. At one time, these were an indispensable part of the trousseau of a bride-to-be.[6]
Women in Elizabethan Lancashire used it as a yellow hair dye.[7]
From Wikipedia, the free encyclopedia.

References: „Флора на Народна Република България”, том  II, БАН, София, (1964 ), Wikipedia, the free encyclopedia.

Distribution in Bulgaria: (Conspectus of the Bulgarian Vascular Flora) = conspectus&gs_l= Zlc.


Asphodelus albus Mill. - White asphodel

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