Bluebells (Hyacinthoides non-scripta) are a common wildflower in the UK and are widely used in gardens. They are a member of the lily family, which also includes the tulip.
Bluebells can be eaten raw or cooked, but they have small bulbs at their base which contain alkaloids. These make bluebells toxic when eaten raw and can cause vomiting, diarrhoea and convulsions if eaten in large quantities. Cooking removes these alkaloids, so it is safe to eat cooked bluebells.
Bluebells can be used in salads or added to soups or stews. They are often used with other spring vegetables like peas, asparagus and broad beans.
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Last modified: October 8, 2022