Muscari, also known as Giacinto D’Uva, “Giaggiolo di Traiano” or “Perla Azzurra” is a kind of perennial plants belonging to the family of Asparagaceae. Originally from Europe, western Asia and North Africa, Muscari is appreciated for its bell -shaped flowers of blue, purple, white or yellow colors that bloom in spring. These plants are generally easy to grow and require few care.
The Muscari, in addition to the traditional blue and purple colors, offers a wide range of shades that enrich each garden. The varieties of Muscari include white, yellow and pink flowers, each with its own distinctive character.
Variety of muscars
The popular varieties of Muscari include:
- Muscari Armeniacum (Giacinto d’Uva common): this classic variety presents lively blue bunches reminiscent of small grapes.
- Muscari Aucheri ‘Blue Magic’: a splendid variety of blue muscars with larger and elongated floral spikes.
- Muscari Latifoliium (Giacinto d’Aca with large leaf): recognized for its unique two -tone flowers with blue and white segments.
The Muscari Armeniacum, known for its intense blue, is the most common, but it is not the only option: some species, such as Muscari Azureum, present flowers of a clearer and delicate blue flowers, while Muscari Moschatum is known for its yellow-green flowers that give a touch of originality.
Among the most fascinating varieties, there are also those with pink flowers, highly sought for their pastel tones and for their delicacy. A appearance that makes Muscari particularly appreciated is its perfume.
Some varieties, in particular the most common ones such as Muscari Armeniacum, emit a sweet and musk perfume reminiscent of the fresh notes of spring.
This intense aroma, which derives from the bell -shaped flowers, makes Muscari an ideal plant for fragrant gardens, where it can enrich the environment with its delicate but persistent fragrance. In addition, hybrids, which are increasingly common in the market, offer an even wider variety of colors and perfumes, often with double flowers and more elaborate shapes, designed for those looking for a more scenic effect.
As for care, Muscari does not require fertilizers if the ground is already rich. If the ground is poor, you can have a balanced fertilizer in the spring. In case of fungal diseases, such as gray mold, remove the infected parts of the plant and apply a fungicide.
History and origins
The first news regarding the cultivation of Muscari date back to the end of the 16th century, and from that moment its popularity has never undergone particular declines, above all thanks to the fascinating chromatic effects that can be obtained by approaching them to other flowers. The most widespread and marketed species to date is the Muscari Armeniacum, known for the prolonged and showy flowering of an intense blue color and for the deep fragrance of its flowers.
The name “Muscari” was given to this plant by Carolus Clusius (1526 – 1609), a Dutch naturalized French botanist, and derives from the Greek word “Musk” which means musk, in reference to the perfume released by some species of muscles, similar to that of musk.
In other parts of the world, this plant is known as “Grape Hyacinths”, which literally translated means “Giacinto a cluster”, due to its similarity with the Giacinto.
In Italy, some spontaneous species of Muscari are popularly called: “Pan del Cucco”, “Giacinto Dal Pennacchio”, “Giacinto delle Viti”, “Canina onion”, “Wild onion”, “Lampascione”, and others.
How to cultivate muscars in the garden
Muscari is a robust plant that lends itself well to the naturalization in meadows and the feet of trees and shrubs, spreading independently once planted, is one of the easiest bulbous ones to cultivate: just plant the small bulbs in autumn and not intervene further. They are extracted from the ground only if you want to propagate them.
During the winter, the aerial part of the plant dies, but the bulb remains alive underground and will flow again with the arrival of spring. These plants are used in the ground to create flower beds and borders, but also in pots as ornamental plants for apartments, balconies and terraces.
The Bulb of Muscari has a shape similar to a small onion, and spigs consist of small blue bells, which bloom in spring develop from the plant. During the colder months, intense, fleshy, narrow and close and about 30 centimeters long, which are built up under their weight, develop from the bulb. The fruits of Muscari are small ovate-trigonal capsules containing dark and wrinkled seeds.
Where to place the Muscari and what land to use
Muscari love bright and sunny places, but they also grow well in semi-umbar areas, as well as at the foot of large trees. They are bulbous that also tolerate low temperatures, so in winter it is not necessary to protect them. They grow well in mixed, fertile, loose and well drained soils. The optimal substrate is a mix consisting of 2 parts of peat and one of sand, enriched with well mature organic fertilizer.
Everything watering the muscles
Muscari are bulbous that do not fear drought and are satisfied with rainwater. However, it is advisable to water them regularly during the vegetative recovery period, ranging from February until June.
How to fertilize the Muscari
In the last part of the winter, before planting the bulbs of the Muscari, it is advisable to improve the soil by adding organic fertilizer in the form of pellets. During the entire flowering period, every 20 days, it is good to provide a specially formulated fertilizer for bulbose. This will help prolong flowering and reinforce the bulbs. When the leaves begin to lose color and yellow, it is advisable to stop fertilizations.
How to multiply Muscari
Muscari reproduce through sowing and division of bulbs, but sowing is not common because it takes a lot of time and new plants, due to genetic variability, will not have the same characteristics as the mother plant.
The propagation by division of the bulbs is decidedly more feasible, it is possible to separate the bulbils that grow laterally to the mother bulb and preserve them adequately until the moment of planting. The division of bulbs for propagation usually takes place after about 2 years from the planting. To obtain flowers from specimens propagated by sowing or bulbils, it is necessary to wait at least 2 years.
To then put the bulbs to live the soil in which they will be planted must be well worked. Using an awl, about 5-6 cm deep, spaced by about 10 cm deep are created. Subsequently, the bulbs in the holes are positioned with the peak facing upwards.
When and how to plant Muscari’s bulbs?
The ideal time to plant Muscari bulbs is autumn, between September and November. This guarantees the bulbs the time necessary to take root before winter, preparing for the wonderful spring flowering.
Muscari bulbs should be planted at a depth of about 8-10 cm leaving a distance of about 7-10 centimeters of space between one bulb and the other, thus guaranteeing sufficient space to grow without hindering each other. Make sure that the pointed part of the bulb is facing up. This is the part from which the flower will sprout.
Once planted, water the bulbs slightly. After that, during the winter, they will not need a lot of water, since the bulb will draw on the necessary humidity from the surrounding ground.
How to cultivate muscars in pots
Muscari easily adapt to pot cultivation. In autumn, a medium -sized vase is selected with a specific mixture well drained and the bulbs are planted at a depth of about 8 centimeters, keeping a distance of at least 5 centimeters between them. During the period of growth and flowering, it is important to keep the substrate constantly humid. The watering should be suspended when the leaves begin to dry.
How to repot the plants of Muscari
Muscari plants grown in pot need to be transferred to wider containers when the space for the expansion of the bulbs is limited. The new vase should be wider than high and the soil completely replaced with one rich in organic matter.
How to keep Muscari’s bulbs
Muscari bulbs can be left to stay as they are resistant to the cold. Here’s how to proceed in case you want to keep them:
- Extraction: extract the bulbs from the ground when the leaves are completely dry.
- Cleaning: Clean the bulbs from the soil and from the shored roots.
- Drying: let the bulbs dry outdoors in a shaded place for a few days.
- Packaging: Put the bulbs in perforated paper bags and keep them in a dry and dark place until the moment of the next system.
What are the diseases and parasites that attack Muscari
Muscari, like all other bulb plants, are sensitive to the radical rot caused by water stagnation and fusarosis, a fungal disease that can empty the bulb and, consequently, cause death, as can happen for the tulips, the liliums and the clivia.
When Muscari flourish
The flowering of the Muscari usually occurs between the end of winter and the beginning of spring until June, with some species that begin to bloom since February. It is an abundant and lively flowering, the turgid flowers remain on the stems for many days. The inflorescences, supported by dark green stems, are arranged in cars or compact bunches consisting of 10-20 flowers in the shape of small bells of an intense blue color.
What color are the Muscari
In addition to the traditional color of this plant, blue, there are numerous species and varieties of Muscari that have flowers in different shades. For example, the argai Muscari with white flowers, the Moscari Moschatum with yellow and green flowers, the muscari azerum with darker flowers and the Muscari Botryoides with longer ears. In Italy, Muscari Armeniacum with its distinctive blue flowers is widespread. On the market, you can find hybrids with double flowers in various shades such as lilac, violet, white and pink.
Are Muscari edible?
Muscari have remarkable beneficial properties for health as they are rich in mineral salts, vitamins and fibers. They are edible, but it is essential to know how to distinguish them from the other poisonous bulbose. They are collected and consumed after blancing. Their taste recalls that of asparagus, mushrooms and red fruits.
They are used in the Apulian and Lucana cuisine, where they are cooked stewed or boiled in water and vinegar and then be stored in oil and flavored with spices. In addition, both flowers and buds can be put in vinegar.
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