Forest Caviar is in Season!

In early spring lots of allium species are bursting out of the ground. Here we collect the clone-onion-ball tops of the Allium paradoxum (aka Wunder-lauch or Berliner Bärlauch or Few Flowered Leek). Why a paradox you ask?! Well, this allium doesn’t seed but rather clones itself. Every single plants’ DNA is the exact same as the other.
It originates from the Caucasus region and has successfully burst out of the Berlin botanical garden and spread over the city. It is considered invasive, so don’t go spreading these little balls around as you will certainly push out other species that otherwise would thrive. We consider them delicious and see them as ‘forest caviar’ and preserve them in our own probiotic fruit vinegars. (see previous videos for vinegar inspo!). This season is now just about over, but you can happily await another 50 seasons until they are out again #52seasons If you can’t beat it, eat it!
#alliumparadoxum #wildfood #eatweeds #ediblealchemy #foraging #herbalism

[@lyssums]

So lovely! Thanks for sharing.

[@veraklinkhammer2122]

Do you mean the random ´ bärlauch‘? Sounds great

[@BG-wz1iu]

The aesthetic of the video is perfect also I would love to see what you eat it with.

[@RaineJT]

My favorite part of these videos is when a news article comes out they these people got seriously poisoned because they ate shit they weren't supposed to.

[@snappy6324]

＊ Hi! I’m a beginner forager and I’ve found plenty of these and decided to make a small jar. I’m a little late in the season and it’s been rather dry here. Do I need to peel these if the outer skin is being a bit stubborn? Each little ball seems to have a tough outside. Maybe I’m a bit too late and I’ll just have to try next year when they’re greener??

[@EdibleAlchemy]

ooh I would say that is far too late in the year. these are now hard seeds ready for next year. :)