Wash the bulbs, then boil them. When tender, say after 20 minutes, drain and remove the rough outer skins while warm. The peeled object slightly resembles a very small peeled onion, only it is tinged with faintest green and purple. Cut them in half (or not), sprinkle with salt, pour over them a little olive oil and wine vinegar. Serve cold as an antipasto’, they are delicious.
The corms of Crocus cancellatus on Naxos were prepared in the same way, dug up in autumn.