Branched daffodil is an herbaceous plant, up to 60 – 80 cm tall, with numerous subterranean tuberous stems, flowering in late summer early autumn after rain. It grows naturally in coastal areas, abandoned fields, phrygana, maquis with a preference in fire disturbed and overgrazed places. It is native in the Mediterranean countries.
a. In Ulcers:
a. Branched daffodil root mixed in wine is used as a poultice for the treatment of burns.
b. In Diseases 2:
a. For the treatment of jaundice as decoction of its root with wine.
c. In Internal Affections:
a. For the treatment of spleen as fruit powder or decoction in wine.
Culinary uses include the tuber – cooked. Rich in starch. Dried and boiled in water it yields a mucilaginous matter which can be mixed with grain to make a nutritious bread. Boiling destroys the acrid principle in the tubers, rendering them quite pleasant to eat. Flowering stalk – cooked. Seed - roasted. The root, gathered at the end of its first year, is acrid, antispasmodic, diuretic, emmenagogue. It was used in the treatment of several diseases by the Greeks and Romans but is not employed in modern medicine. The dried tuber is pulverized and mixed with cold water to make a strong glue that is used by bookmakers and shoemakers. A yellow dye is obtained from the tuber.