Have you ever found field garlic before? My foraging calendar 📅 is now here! You can find more info about it at feralforaging.com/calendar Video mentioned at the end - ruclips.net/video/7XiM8a0trqc/видео.html
@@FeralForaging Nothing shows up for me. Which is why I asked after hearing there was. Usually people have a link in the description as well so I looked there.
I used to call this "Yard Garlic". Growing up, my dog would graze on this stuff. I later learned that for some animals it makes an excellent de-wormer. As an adult I once rented a very old house that had thick, loamy soil under the lawn and the Yard Garlic would come up thick with large green shoots and bulbs sometimes the size of quarters. I would make a spring time onion soup using Yellow onion and Yard Garlic - not broth, but nice, chunky onions and wild garlic, both bulb and green shoot in beef broth with ground pepper. I live mostly now in the deep south where Yard Garlic just doesn't grow as well, and what does grow is weak in flavor. I think it needs a longer colder season to grow with any enthusiasm in the spring.
I'm in the South, South Carolina, and it will grow well if the soil is right. Mostly red clay here but were it been tilled for a garden or has some dark top soil they do well. Just plan old packed red clay and they don't grow at all.
When I was five ,I hated the family dentist with a passion. One day my mother told me I had an appointment in like an hour. I went outside and chewed onion grass for like 30 minutes straight. Chew , spit and repeat. The whole trip to the dentist , in the waiting room, in the chair waiting , I kept my mouth tightly shut. When the doctor finally leaned in I gave him a very loud “HI” . He left. His senior partner was laughing his ass off , and I got sent home to wash my mouth out. That’s what he got for hitting on my mom.
I gather the green tops, wash and cut them small, like you did, and put them in the freezer in a bag. I use them all year long, in cooking, and to sprinkle atop dishes where I would use green onion or chives
My dad had several brothers and sisters and they grew up fairly poor in the 1940s and 1950s. One day we were out walking around and he showed me what he called 'wild lettuce'. It is different from so-called 'wild spinach' or plantain. It looks more like the green in 'Spring green' mixes that has scalloped edges. He said that when it was in season it was abundant where he grew up. They would harvest wild lettuce and wild onions (what you refer to as American wild onions) then their mom (my grandmother) would pour hot bacon grease over them to make 'wilted lettuce'. They always had a garden and raised chickens and,usually, hogs but this was free, helped stretch food supplies and he said they all really liked it.
If We know more of what We can eat, The safer We are, Especially in Hard Times. Knowing what We can Eat, and willing to Travel We can Survive like Our Ancestors did.
Thank you for the reminder. we have both Allium Vineale and Allium Canadense coming up now .. easy way to tell the difference early on: Garlics have flat stems, onions have round ones
i have never found the garlic version only onion. and im growing onion n garlic myself🤣. we used to get huge bulbs but over time the ground has been suffocating due to the bs being sprayed in the sky...the bulbs r a bit smaller
_Allium canadense!_ or "meadow onion" as I like to call it. I discovered this one last year, and I love it. It tastes so much better than _A. vineale_ IMO, although I do agree that _A. vineale_ is great for making stock. We had only one or two meadow onions in our yard last year, but across the street, there's a field with hundreds, maybe thousands of them, so I transplanted some to my garden to see how they would do. They didn't like the transplant and died back shortly after, BUT they're coming back right now, and after they produce seeds/bulblets, I plan to move them to my front yard, which I'm currently turning into a native plant garden (already seeded it with tons of locally collected wildflowers and grasses). Meadow onion also has a close relative that's practically indistinguishable from it called Mobile onion ( _Allium mobilense,_ named after the city). It likes to grow in prairies and isn't really found in my area (as far as is known). You can tell it apart by the inflorescences. Meadow onions will have bulblets alone or bulblets in addition to flowers, but Mobile onion doesn't produce bulblets and only has flowers. I don't know how they compare to meadow onions in flavor, but I'd guess they're probably really similar if not indistinguishable.
@@FeralForaging The Alabama Plant Atlas and Flora of the Southeastern United States have lists of all the onions in Alabama, which is where I learned about Mobile onion. There's one other native onion in my area, _Allium cernuum_ or nodding onion. It's rare in the state and likes to grow in open woodlands. I'd love to find it as well! If only to collect seeds and grow it for its flowers. Such a beautiful plant.
@@ChrisTheASMRMod I shared some Allium canadense with my neighbor recently, and he said he thought it tasted like chives. I haven't had chives (as far as I can remember), and they don't grow here wild unfortunately like they do up north. I'd love to get some one day though.
I pulled some up 15 years ago, planted them in a big raised bed. Never needed to look for them since. I chop up the leaves and dry them, then roast them in a clay pot on my wood burner all winter long. You get a lot. Then I powder them. Best garlic/ onion seasoning ever!
I would think it would do well in an Irish coddle. I know these onions well, but I've never eaten them. Coddle is a pretty earthy dish anyway, so I'm thinking the "grassy" might provide a nice layer. I'll have to try that.
I found some field garlic a few years back while camping with my family. They were flowering, which means the leaves were long and tough, so we picked the flower heads and used them to make a Balsamic vinaigrette. It turned out to be delicious on a spring mix salad. Don't discount eating the flowers! They have a much better texture and pack a lot of garlicky flavor!
I'm a native Vermonter living in TN since 2020. We do not have wild "grunions" as my daughter calls them (she says they taste like an onion/garlic mix) in Vermont. I was quite surprised to see them here in TN. They are all over the yard where we rent and the air after mowing is quite fragrant.
Awesome video! We have them everywhere here in North Carolina, and I agree the best way to use them is in stocks. I didnt know they were invasive, thats really good to know, Ill keep an eye out for the native one. Thanks for the info!
Onions as you know, absorb everything more or less so the flavor would depend on the soil. Here in Oklahoma I eat plenty of these and theyre great. Takes a little work for cleaning the bulbs since they're small but they're good for anything, I even pickle them.
Never heard of Crow Poison referred to as "Star of Bethlehem"--but that may be a regional thing. Very curious as to how it come to be associated with Bethlehem (& presumably the Nativity) since it blooms around Easter... of course, no one seems to know how the name "Crow Poison" came about, though I have a haunch it's a slight mistranslation of an Indigenous name. Wild Onions are culturally very important to the Five Tribes. Prior to Removal they weren't a major part of the diet (some even say they were hardly eaten at all before Removal), but they were pretty much the only thing growing when we got to our present Reservations, where they grow in far greater density/abundance than they did in our homelands. Every dish made with them is a reminder how even as our ancestors were being starved by the military, the land herself provided us with something to eat in the middle of winter. I have absolutely never heard of anyone eating them raw, and you really have to know when the best time to pick them in your area is or they're quite tough and stringy. It's bad form to dig them--unless it's a very large and healthy patch--and tbh it's not really worth the work (the bulbs are often very full of dirt). Best practice is to cut them about four to six inches above the ground once they're at least eight inches tall, but before they get tough--typically around the time the Paintbrushes start blooming. Flavour is best the closer they get to blooming, but they get tougher as they go to bloom. They can come back from a trim & be just as productive, but digging them will kill the patch eventually. There are lots of ways to use Wild Onions, but the "traditional" way to prepare them (ie, what people usually bring to a potluck) is to blanch them and then cook with scrambled eggs. Some people say the flowers battered and fried like squash blossoms are the best way to eat them for flavour. If you want to preserve them for later in the year, the ideal way is to freeze them (be sure to clean them first!). They usually sell for about $30/gallon (people make bank selling to their off-Rez relations. Being gifted Wild Onions is a BIG deal, especially outside of the season). People are very...protective of their onion patches, always be aware of where you're foraging & if you see a patch that looks like it's been tended to, leave it alone!
@@FeralForaging ah, the obvious explanation if I'd looked into it further, thanks lol. I've seen Crow Poison listed under Ornithogalum before, and it's what we usually have to warn folx not to confuse with Wild Onion; won't kill ya but will make you wish it had. Crow Poison's corm looks really similar, too.
@@Strider_Bvlbaha Should one accidentally get a hold of and eat the toxic lookalike, what plant or plants could be used to counteract the unpleasant effects? I would suspect things that ease gastrointestinal upset? Asking as someone who's learning to live more closely with Mother Earth and seek out the foods and medicines she provides instead of relying solely on the drugs and poisons of modern Western medicine while also learning how to tend to the land I'm living with.
@@TinySwanGrandAdventures Star of Bethlehem is actually extremely toxic and can be fatal. It's toxin is the same as in the Foxglove and Oleander families, known as cardiac glycosides. These compounds can make your heart beat irregularly or stop beating at all. If you think you might have ingested it, call your local poison center so they can tell you what symptoms to monitor for and whether you need to go to the hospital.
My house is 130 years old, so you know someone was growing stuff in the yard. There's still onions and oregano coming up every year, but I've never gotten around to using any of it. I'm thinking of adding garlic, since that's something I would definitely use.
Thank you for the good information! I've eaten it from my yard. I've used a little bit in cooking in place of onions. It has a lighter, milder flavor than regular onions from the store. My husband doesn't like onions, so I usually would use onion powder, but this worked out well. I used both the leaves and the bulbs sliced up finely and sauteed with my other seasonings. Much love and blessings! 🤗❤️💖💜🙏
I grew up on a small dairy farm. My dad would go all kinds of sideways when the cows would get into the wild onions since it would make the milk smell like it if they ate enough of it. I remember they would still buy the milk if it smelled like onions, but at a lower price.
If you are trying to prevent their "invasive status" you need to go after the bulbs. If you wait until the leave/shoots start turning brown the plants will have blossomed and developed little packets of tiny bulb-lets or seeds and foiled your control efforts. On the other hand allowing the seed/bulb-lets get large enough to harvest for food for fresh eating for sandwiches or soups etc. will still not yield a large bulb. that might take a couple of years of careful gardening but they are so prolific they yield better that the effort for large sized bulbs is too intense. They have a very strong garlic flavor if eaten raw. Because of their nature they can be cleaned of dirt etc and frozen or pickled. I have had some pickled in the frige for a few years running just having vinegar on them. If you get really hungry and the ground don't freeze solid or under deep snow you can winter harvest them. Their flavor improves over time in vinegar and salt. Freezing might be better in a small zip bag and water but can be converted to pickling after freezing.they are hardy. You can use them all winter for herbal flavoring of full turkeys or hams or corned beefs for roasting or boiling and save your onions for burgers. A couple flower or bulb-let heads will work good in spaghetti or lasagna sauces too You just need to watch potency when used for flavoring. The root/bulbs take a while to harvest but are just as durable for freezing or pickling and usable as the bulb-lets and (young) seed heads. Just be mindful that cleaning the outer layer is tedious but worth it for pickling. They are aggressive growers and not hindered by crabgrass. I have never used them dry but if you have the tools they would probably work as dried and ground and would work as an herbal medicine like regular garlic..
I've been eating Field Garlic lately and I've found that it's really good with minced garlic in homemade Garlic Naan and I've also found that Field Garlic tastes good in Stir Fry.
I prefer to harvest it, just after a heavy rain. At this moment the taste is like a fresh cultivated one. I like mine chopped with some butter, or better duck fat, on boiled or steamed potatoes. That one is great.
what they call "trolls" nowadays were known as "wishniks" back in the 60's. I remember my very first wishnik I received for my 4th birthday. I was SOOO excited! I finally got one😃!!
I have collected the seed-heads, and grown microgreens from them. When they just sprout, they are not as overpowering. As you mention stock, I have scissor-cut the young A. vineale into ramen - very fine addition! Also, I will make salads with various microgreens (radish, pea shoots, carrot, chard, curly dock seedlings, and very young thistle sprouts ), and scissor in some A. vineale - very nice addition!
I especially love using large amounts of wild oniongrass finely minced and put into pasta with tuna, salt and olive oil. It is one of my absolute favorite foods.
Thats the most exciting things to find as a kid! Always worried about the junk chemicals sprayed etc but awesome. That and dandelions makes awesome stir fry.
I've seen this all over the Gettysburg battlefield in PA, and I believe it would be something the soldiers (when here in July 1-3, 1863) would have picked it and used it for flavoring in soup stock when hanging out around campfires. At least, a lot of Civil War re-enactors do when they come out here to camp throughout "the season". Awesome information and video, by the way. New subscriber now!
The house where I was born in Glenmont MD in 1952 was built in1951. A new (at the time) school -- "Weller Road Elementary School" -- was built immediately behind my house. The school was surrounded by grassy lawns that were chock full of these. As kids, we always used to pull them up and chew on them. I've always thought those were volunteers from onion crops that had been grown on the farm. Now -- after your video -- I'm sure these were just onion grass. We called it onion grass, so perhaps somebody's parents actually knew what they were talking about. Thanks for this informative piece!
@@MicrowavedTofu Thats true. the ones with yellow flowers (have them all around the foundation of my house) are NOT edible. I thought I had hit paydirt util someone told me otherwise😟
It’s kinda funny. As a kid I ate all sorts of what we called “onion grass.” Used to chop it up and pretend I was making soup. 😂 Never stopped and asked momma if it was safe lol. Also ate clover flowers and fiddle heads. All sorts of things lol
I live in NC and we harvest all sorts of wild plants to eat. Wild garlic, branch lettuce, ramps, chicken of the woods, chickweed, sorrel, morels, ginseng, oysters and blackberries. That's not even everything you can find around here. I absolutely love wild garlic, and use it generally like you do - chopped fine and cooked briefly like you would proper garlic.
Oh hey, we used to eat these on the playground in elementary school! They were one of the most common ingredients in our literal mud pies. I remember the taste and texture Very well and you’re right about it probably not being the best experience, but I got so used to it that I don’t really mind it anymore. Now I’m gonna start looking around for more!
If it looks like an onion and, more importantly, _smells_ like onion, it's an onion. If it doesnt smell like onion, leave it alone, it's probably poisonous.
I have this stuff growing all over. I have cut them, dehydrated the leaves and used the dehydrated leaves as a seasoning. You can also use the green hollow leaves like spring onion leaves on stuffed potato skins and so forth. However, keep this in mind if you have pets. Garlic and onion can be fatal to dogs and cats. My puppy seems attracted to them in our yard. Keep them away from it.
We’ve always had a little wild onion grow on our property in east KY. But holy cannoli, this spring it grew like CRAZY. I mean it covered the entire property, almost like fields of the stuff. In certain spots it was growing over a foot tall, at which point the leaves would collapse under their own weight. I’ve honestly never cared for it, but maybe next year I’ll try the soup stock thing, I could see that working well.
Here in germany field garlic is commonly mixed with for example cream cheese, cottage cheese/quark as a dip or as a spread. You will find those pre mixed products commonly in grocery shops here.
Grew up around these and was always told you could eat them, but was never given the chance 😭 they smelled so amazing! Next time i see some snatching it up right away
Here in the foothills of NC this is mostly what my lawn consists of. I also find wild lettuce, wild blackberries, wild strawberries, wild blueberries and when I was a kid, we even had dew berries (haven't seen any of these lately). Not sure if dewberry is actually what they are called but it's what my dad called them. They are similar to raspberries but form much larger berries. They grow on vines along the ground and the berries grew facing the ground. All these plants were what I snacked on as a kid. I also loved to sip the juice from honeysuckle and even chew the leaves of sourwood trees.
While I like the idea of propagating wild onions which are not ramps or garlic, it's illegal to do so in many states. However, they are very hard to grow if you try this. They like mostly shade. When foraging for them, around creeks, wet areas, ditches that are shady, you'll find patches of them. You want to cut the blades down to almost the ground but you don't need the bulb. They are flat bladed and will smell of onion. Wild onions have flat leaves and we never took anything with round leaves. Gathering wild onions would be a family event and if you were old enough to hold a knife, you'd gather your share for the meal. you harvest these before they bloom if you can. Soak them in water to get any dirt off. You cut them about 1" long add a little salt and pepper, vinegar and oil or wilt them. If you take a couple of slices of fried bacon, you can cut that up into it and you put the hot (but not super hot) grease into it, mix it up. That's wilted. you have about 20 minutes to eat it. Ham, scrambled eggs and corn bread is mainly what we'd have with it. Sometimes around Easter time.
THE BEST YUMMY, TAKE IT ALL! Seriously, thank you for this informative video. I loved eating these as a kid, though the texture did suck. I’d love to try and cook them using the method you showed with the eggs.
when i was about 10... i was at grade school... in the playground... & i was playing with my friends... i saw some of this..& i went to pick it... & some animal had shit on it & it got all over my hands & i didn't eat it... 🤢🤮... lol... but my hands stunk...lol..
And we put cow and chicken shit on everything else. It’s fertilizer. It gets washed off with rain and then feeds the soil. Also if you clean them when you use them. It’s not an issue
You can eat normal grass. Boil it like you would spinach & add some salt & pepper & garlic. It may not have all the nutrients required of a healthy meal. But it Will keep you alive.
I use it from my yard often. I just put it in water (which makes it more mild) and put it in the fridge for an hour or two, or up to a week, then chop it up into about 1cm pieces, and add it to soups. It becomes more tender when cooked, and small pieces are fine. They don't have to be 2mm!
I've always had these field garlic in my yard never tried to eat them but always liked the onion smell one thing I'd suggest when using them for scrambled eggs if you don't like the raw flavor is do the short precook like you did for the fried ones then just pour the mixed up eggs in and cook might help you with the taste
Up in No. Cali there was allium triquetrum, or 3 cornered leek. Both the stems and the flowers are edible and taste is like a cross between an onion and garlic. I think it's considered invasive, but it does taste good, raw or cooked.
I have that all over, taste like garlic. My goats loved it, gave them a garlic flavor to their milk. Was quite good in coffee if you like garlic. My sheep eat it too. The old timers say it gets rid of parasites. I can not say if that is true or not…
Huh. Would not have thought that it'd flavor the milk. My wife would probably go nuts for cheese made from it, though. She loves both garlic and goat cheese.
My back yard is covered with this stuff, like crazy. We also have wild strawberries starting to grow into our yard to, which can also be very invasive. I always wondered if i could eat it or use it. Thanks so much! ❤
Where I live, we sometime forage for wild garlic (A. ursinum). It's a very pleasant onion, and I prefer it very much to the field garlic variety. It's also very beautiful, it has broad leaves, and delicate, white flowers -- which is a problem, because, well, inexperienced foragers can easily mistake these onions for lilies of the valley (Convallaria majalis), which are also in abundance here. Lilies of the valley do not smell like onions, luckily, and there are some telling differences between the two (like how the leaves grow out of the stem), but it's nevertheless not a plant you'd wanna injest by mistake, being extremely toxic, and pretty much a guaranteed hospital visit.
@@allisonfox4311 you can use metal on cast iron. I literally clean mine with a metal scraping tool. My pans only ever get bad bc i forget about them on the hot stove after cleaning them... 😞
@@allisonfox4311 as long as the base iron layer isn't exposed to oxygen or water, you won't get any rust. which basically means just keep it covered in oil when not in use. Also, bonus tip: if it does ever rust, vinegar removes rust really quickly. But it can also strip away the seasoning, so you must scrub the pan with soap and do a full seasoning in the oven after. Usually when you jave rust, you just need to re-season, but that trick is helpful if you don't have time to do a full re-season. Also yeah, soap and water is totally fine. Just rinse it all out, dry off, and oil the pan, and you're good. A lot of people don't wash their pans, and that's fine. but they forget to burn off all the water before storage and they end up making their pans worse. I just wash mine to be safe.
I propagated some of the native variety in an old unused flower bed; and with the heavily ammended soil I've had it get 2-3' tall and the bulbs get almost 2" across.
Best bet is to just plant a good deal of Tree Onions. These things will look out for themselves and replant themselves. All parts are edible and can be dug up in the winter time.Mine has survived droughts, floods and freezing temperatures.
Ramps are delicious. The problem with them is how long the odor stays with you. I attended jr. high in western N.C. and the town we lived in had a “ramp festival”. It was written in our student handbook that if ramps were smelled on you, administration would send you home for 3 days.
As a kid growing up in the lower part of NC and Upper SC back in the 60's, we ate that all the time. Either fresh out of the yard or my Parents and Grandparent cooked with our food.
I can literally pick these onions out of my yard by the bushel. I use them when smoking meat. Some I burn but I also have a water pan in the smoker to boil it as I go. the smoke and steam really keep things moist.
We had this and mock strawberries in the yard and I'd chew on the garlic, spit it out, then eat a few of the berries right before mowing. People exaggerate the "lack of flavor" of mock strawberries though - they definitely had a cucumber and slight berry taste to them, kind of like cucumber and strawberry water would.
Hey…..I can eat almost anything. We pic n eat dandelion leaves in our ‘unspeayed’ back yard, and yes, the wild onions come up in Spring back there. We live on almost one acre…..with woods…..so all kinds of stuff grows here, or blows over here….during winter. No chems here…..
Allium vineale goes really well into pasta dishes to replace onion and garlic flavors. Is used at a balance it tastes like you never took out the onion and garlic.
@@denisemouledous7352 The little rattlesnake tumors can be pickled in a jar or used as a carrot replacement in soups and stews and the cool thing about it is it never goes soft like other vegetables, it keeps a celery like texture
I have that onion growing all over my property which is about an acre whenever my husband mows… the outside air smells like onions for probably a couple of hours. I actually love the way it smells. The only thing is I can’t pick it because there are lots of stray cats around here I’m out in the country and I think they just get dumped out here, therefore I don’t pick anything DIRECTLY OFF of my yard of fear that the cats have been in that area… Blessings all
Weird. My cats won't touch a one of my cultivated plants - except the plumpkin, he likes to sharpen his claws on trees. If it doesn't smell of cat, though, you're fine with just washing it... which you should, regardless, unless you're interested in replicating the premodern parasite load.
you can eat the flower sprouts too, those are the best I have found, very fresh and juicy, please try, its just like a tiny juicy onion bulb, use to use it to cook with sausage when camping when I could
My kids go wild for this stuff. Always snacking on it while they're outside. If you let areas go a bit, some will get a bit larger and those are a bit juicier and not bad to snack on raw.
Oh man, I love this stuff! I live in Ohio and this stuff grows all over the place. My favorite use is fermenting the bulbs. It's lethal stuff, let me tell ya! Mince the fermented bulbs and mix into burgers and use the brine to make an aioli. Mmm, mmm! Good stuff.
My mother told me a story about how when she was younger she made a dish for her family with wild onions instead of regular ones, and she thought it tasted the same but her mother thought it tasted, and made the whole house smell, like grass.
I actually have harvested and regrown the bigger bulbs over the last few years... probably never actually "domesticated" but can grow in almost any conditions... it is alot more potent than my domestic garlic.
I've been eating scallion bulbs for years. I use them in the crock pot when making pot roasts and stews, although they have a bit of an earthy flavor. Wild garlic is a different plant from lawn scallions. Death camass in another lookalike, but all with an oniony scent are edible. No oniony scent; no bueno!
Have you ever found field garlic before? My foraging calendar 📅 is now here! You can find more info about it at feralforaging.com/calendar
Video mentioned at the end - ruclips.net/video/7XiM8a0trqc/видео.html
We have used it in chili before
where is the link to the toxic one?
@@teru797 End screen of this video! :D
@@FeralForaging Nothing shows up for me. Which is why I asked after hearing there was. Usually people have a link in the description as well so I looked there.
@@yarnycat_crochet❤
I used to call this "Yard Garlic". Growing up, my dog would graze on this stuff. I later learned that for some animals it makes an excellent de-wormer. As an adult I once rented a very old house that had thick, loamy soil under the lawn and the Yard Garlic would come up thick with large green shoots and bulbs sometimes the size of quarters. I would make a spring time onion soup using Yellow onion and Yard Garlic - not broth, but nice, chunky onions and wild garlic, both bulb and green shoot in beef broth with ground pepper. I live mostly now in the deep south where Yard Garlic just doesn't grow as well, and what does grow is weak in flavor. I think it needs a longer colder season to grow with any enthusiasm in the spring.
I'm in the South, South Carolina, and it will grow well if the soil is right. Mostly red clay here but were it been tilled for a garden or has some dark top soil they do well. Just plan old packed red clay and they don't grow at all.
Onions and garlic are bad for dogs
When I was five ,I hated the family dentist with a passion. One day my mother told me I had an appointment in like an hour. I went outside and chewed onion grass for like 30 minutes straight. Chew , spit and repeat. The whole trip to the dentist , in the waiting room, in the chair waiting , I kept my mouth tightly shut. When the doctor finally leaned in I gave him a very loud “HI” . He left. His senior partner was laughing his ass off , and I got sent home to wash my mouth out. That’s what he got for hitting on my mom.
OMGOSH how funny is that…
Precious…
You were taking care of, and defending your mom’s honor …
Blessings
😂😂😂
I AM CACKLING- HELPPPPPPPP
your mom insisted tho...
@@sundalongpatpat She didn’t like him either, but it was the only dental practice around back then.
I gather the green tops, wash and cut them small, like you did, and put them in the freezer in a bag. I use them all year long, in cooking, and to sprinkle atop dishes where I would use green onion or chives
My dad had several brothers and sisters and they grew up fairly poor in the 1940s and 1950s. One day we were out walking around and he showed me what he called 'wild lettuce'. It is different from so-called 'wild spinach' or plantain. It looks more like the green in 'Spring green' mixes that has scalloped edges. He said that when it was in season it was abundant where he grew up. They would harvest wild lettuce and wild onions (what you refer to as American wild onions) then their mom (my grandmother) would pour hot bacon grease over them to make 'wilted lettuce'. They always had a garden and raised chickens and,usually, hogs but this was free, helped stretch food supplies and he said they all really liked it.
I've read that Wild Lettuce is like Nature's Pain Killer.
If We know more of what We can eat, The safer We are, Especially in Hard Times. Knowing what We can Eat, and willing to Travel We can Survive like Our Ancestors did.
"Wilted lettuce" is a fond childhood memory of mine.
I love smoking wild lettuce! Grows everywhere in SIL. If you're in a rush you can dry them in the microwave.. don't burn them though!
@@lewis9888slightly psychoactive as well when ingested correctly.
you talk about all the plants I was obsessed with in my yard as a kid in the midwest. actually learning about them is so nice 🥺
I second that
What took so long?
Smell is really the givaway here, this stuff smells so strong, whereas things that aren't onions don't normally smell like onions.
Oh... also add to cream cheese with a pack of zesty Italian dressing mix powder for a great spread on melba toast or crustini.
Thank you for the reminder. we have both Allium Vineale and Allium Canadense coming up now .. easy way to tell the difference early on: Garlics have flat stems, onions have round ones
Really? It’s that simple? Huh.
I had to double check my notes.. and they say garlic has hollow tubes and onion is flat.. one of us is wrong
@@overratedprogrammer Your notes are incorrect, that is all. Glad I could help!
i have never found the garlic version only onion. and im growing onion n garlic myself🤣. we used to get huge bulbs but over time the ground has been suffocating due to the bs being sprayed in the sky...the bulbs r a bit smaller
@@playground2583 The onion version is vineale .. unfortunate, because allium canadense is a pretty good green garlic.
Seen this stuff in my yard yesterday and wondered what it was, reminds me of the grass you see in Easter baskets.
_Allium canadense!_ or "meadow onion" as I like to call it. I discovered this one last year, and I love it. It tastes so much better than _A. vineale_ IMO, although I do agree that _A. vineale_ is great for making stock. We had only one or two meadow onions in our yard last year, but across the street, there's a field with hundreds, maybe thousands of them, so I transplanted some to my garden to see how they would do. They didn't like the transplant and died back shortly after, BUT they're coming back right now, and after they produce seeds/bulblets, I plan to move them to my front yard, which I'm currently turning into a native plant garden (already seeded it with tons of locally collected wildflowers and grasses).
Meadow onion also has a close relative that's practically indistinguishable from it called Mobile onion ( _Allium mobilense,_ named after the city). It likes to grow in prairies and isn't really found in my area (as far as is known). You can tell it apart by the inflorescences. Meadow onions will have bulblets alone or bulblets in addition to flowers, but Mobile onion doesn't produce bulblets and only has flowers. I don't know how they compare to meadow onions in flavor, but I'd guess they're probably really similar if not indistinguishable.
Really cool! I didn't know about that species.
@@FeralForaging The Alabama Plant Atlas and Flora of the Southeastern United States have lists of all the onions in Alabama, which is where I learned about Mobile onion. There's one other native onion in my area, _Allium cernuum_ or nodding onion. It's rare in the state and likes to grow in open woodlands. I'd love to find it as well! If only to collect seeds and grow it for its flowers. Such a beautiful plant.
@@delve_ I just enjoy me my chives (Allium schoenoprasum) but would be cool to try them all
@@ChrisTheASMRMod I shared some Allium canadense with my neighbor recently, and he said he thought it tasted like chives. I haven't had chives (as far as I can remember), and they don't grow here wild unfortunately like they do up north. I'd love to get some one day though.
You're absolutely correct on a stock base, they also seem to freeze well too for later use.
I pulled some up 15 years ago, planted them in a big raised bed. Never needed to look for them since. I chop up the leaves and dry them, then roast them in a clay pot on my wood burner all winter long. You get a lot. Then I powder them. Best garlic/ onion seasoning ever!
Sounds like a good way to use it.
What do you mean about roasting them in the clay pot?
I would think it would do well in an Irish coddle. I know these onions well, but I've never eaten them. Coddle is a pretty earthy dish anyway, so I'm thinking the "grassy" might provide a nice layer. I'll have to try that.
I found some field garlic a few years back while camping with my family. They were flowering, which means the leaves were long and tough, so we picked the flower heads and used them to make a Balsamic vinaigrette. It turned out to be delicious on a spring mix salad. Don't discount eating the flowers! They have a much better texture and pack a lot of garlicky flavor!
I'm a native Vermonter living in TN since 2020. We do not have wild "grunions" as my daughter calls them (she says they taste like an onion/garlic mix) in Vermont. I was quite surprised to see them here in TN. They are all over the yard where we rent and the air after mowing is quite fragrant.
Awesome video! We have them everywhere here in North Carolina, and I agree the best way to use them is in stocks. I didnt know they were invasive, thats really good to know, Ill keep an eye out for the native one. Thanks for the info!
Awesome! Glad to hear that.
Onions as you know, absorb everything more or less so the flavor would depend on the soil. Here in Oklahoma I eat plenty of these and theyre great. Takes a little work for cleaning the bulbs since they're small but they're good for anything, I even pickle them.
Never heard of Crow Poison referred to as "Star of Bethlehem"--but that may be a regional thing. Very curious as to how it come to be associated with Bethlehem (& presumably the Nativity) since it blooms around Easter... of course, no one seems to know how the name "Crow Poison" came about, though I have a haunch it's a slight mistranslation of an Indigenous name.
Wild Onions are culturally very important to the Five Tribes. Prior to Removal they weren't a major part of the diet (some even say they were hardly eaten at all before Removal), but they were pretty much the only thing growing when we got to our present Reservations, where they grow in far greater density/abundance than they did in our homelands. Every dish made with them is a reminder how even as our ancestors were being starved by the military, the land herself provided us with something to eat in the middle of winter.
I have absolutely never heard of anyone eating them raw, and you really have to know when the best time to pick them in your area is or they're quite tough and stringy. It's bad form to dig them--unless it's a very large and healthy patch--and tbh it's not really worth the work (the bulbs are often very full of dirt). Best practice is to cut them about four to six inches above the ground once they're at least eight inches tall, but before they get tough--typically around the time the Paintbrushes start blooming. Flavour is best the closer they get to blooming, but they get tougher as they go to bloom. They can come back from a trim & be just as productive, but digging them will kill the patch eventually.
There are lots of ways to use Wild Onions, but the "traditional" way to prepare them (ie, what people usually bring to a potluck) is to blanch them and then cook with scrambled eggs. Some people say the flowers battered and fried like squash blossoms are the best way to eat them for flavour. If you want to preserve them for later in the year, the ideal way is to freeze them (be sure to clean them first!). They usually sell for about $30/gallon (people make bank selling to their off-Rez relations. Being gifted Wild Onions is a BIG deal, especially outside of the season). People are very...protective of their onion patches, always be aware of where you're foraging & if you see a patch that looks like it's been tended to, leave it alone!
Two different plants. Crow's Poison - Nothoscordum bivalve, Star of Bethlehem - Ornithogalum umbellatum
@@FeralForaging ah, the obvious explanation if I'd looked into it further, thanks lol. I've seen Crow Poison listed under Ornithogalum before, and it's what we usually have to warn folx not to confuse with Wild Onion; won't kill ya but will make you wish it had. Crow Poison's corm looks really similar, too.
@@Strider_Bvlbaha Should one accidentally get a hold of and eat the toxic lookalike, what plant or plants could be used to counteract the unpleasant effects? I would suspect things that ease gastrointestinal upset? Asking as someone who's learning to live more closely with Mother Earth and seek out the foods and medicines she provides instead of relying solely on the drugs and poisons of modern Western medicine while also learning how to tend to the land I'm living with.
@@TinySwanGrandAdventures Star of Bethlehem is actually extremely toxic and can be fatal. It's toxin is the same as in the Foxglove and Oleander families, known as cardiac glycosides. These compounds can make your heart beat irregularly or stop beating at all. If you think you might have ingested it, call your local poison center so they can tell you what symptoms to monitor for and whether you need to go to the hospital.
@@TinySwanGrandAdventures go to a doctor. yeah its all synthetic unnatural yada yada but at least it works.
My house is 130 years old, so you know someone was growing stuff in the yard. There's still onions and oregano coming up every year, but I've never gotten around to using any of it. I'm thinking of adding garlic, since that's something I would definitely use.
My house is 79 years old. Built by my grandparents. Theres still garlic growing in the yard that my grandmother planted in 1945.
@@hendo338Is it ramps or elephant garlic?
@@COOKIE-2u Im not sure. How do you identify them?
Thank you for the good information! I've eaten it from my yard. I've used a little bit in cooking in place of onions. It has a lighter, milder flavor than regular onions from the store. My husband doesn't like onions, so I usually would use onion powder, but this worked out well. I used both the leaves and the bulbs sliced up finely and sauteed with my other seasonings. Much love and blessings! 🤗❤️💖💜🙏
I grew up on a small dairy farm. My dad would go all kinds of sideways when the cows would get into the wild onions since it would make the milk smell like it if they ate enough of it. I remember they would still buy the milk if it smelled like onions, but at a lower price.
Yes, I've heard about this!
If you are trying to prevent their "invasive status" you need to go after the bulbs. If you wait until the leave/shoots start turning brown the plants will have blossomed and developed little packets of tiny bulb-lets or seeds and foiled your control efforts. On the other hand allowing the seed/bulb-lets get large enough to harvest for food for fresh eating for sandwiches or soups etc. will still not yield a large bulb. that might take a couple of years of careful gardening but they are so prolific they yield better that the effort for large sized bulbs is too intense. They have a very strong garlic flavor if eaten raw. Because of their nature they can be cleaned of dirt etc and frozen or pickled. I have had some pickled in the frige for a few years running just having vinegar on them. If you get really hungry and the ground don't freeze solid or under deep snow you can winter harvest them. Their flavor improves over time in vinegar and salt. Freezing might be better in a small zip bag and water but can be converted to pickling after freezing.they are hardy. You can use them all winter for herbal flavoring of full turkeys or hams or corned beefs for roasting or boiling and save your onions for burgers. A couple flower or bulb-let heads will work good in spaghetti or lasagna sauces too You just need to watch potency when used for flavoring. The root/bulbs take a while to harvest but are just as durable for freezing or pickling and usable as the bulb-lets and (young) seed heads. Just be mindful that cleaning the outer layer is tedious but worth it for pickling. They are aggressive growers and not hindered by crabgrass. I have never used them dry but if you have the tools they would probably work as dried and ground and would work as an herbal medicine like regular garlic..
I've been eating Field Garlic lately and I've found that it's really good with minced garlic in homemade Garlic Naan and I've also found that Field Garlic tastes good in Stir Fry.
I prefer to harvest it, just after a heavy rain. At this moment the taste is like a fresh cultivated one.
I like mine chopped with some butter, or better duck fat, on boiled or steamed potatoes. That one is great.
Jokingly, I call field garlic "Wishnik hair" because it really does resemble it due the way field garlic grows straight up from the ground in clumps.
what they call "trolls" nowadays were known as "wishniks" back in the 60's. I remember my very first wishnik I received for my 4th birthday. I was SOOO excited! I finally got one😃!!
I have collected the seed-heads, and grown microgreens from them. When they just sprout, they are not as overpowering. As you mention stock, I have scissor-cut the young A. vineale into ramen - very fine addition! Also, I will make salads with various microgreens (radish, pea shoots, carrot, chard, curly dock seedlings, and very young thistle sprouts ), and scissor in some A. vineale - very nice addition!
I especially love using large amounts of wild oniongrass finely minced and put into pasta with tuna, salt and olive oil. It is one of my absolute favorite foods.
I was just teaching my kids about these the other day! I remember as a kid I loved pulling up these wild onions and seeing the bulb.
Thats the most exciting things to find as a kid! Always worried about the junk chemicals sprayed etc but awesome. That and dandelions makes awesome stir fry.
I've seen this all over the Gettysburg battlefield in PA, and I believe it would be something the soldiers (when here in July 1-3, 1863) would have picked it and used it for flavoring in soup stock when hanging out around campfires. At least, a lot of Civil War re-enactors do when they come out here to camp throughout "the season". Awesome information and video, by the way. New subscriber now!
Never ask if you can eat it, ask if you can eat it twice.
Ok. Can I eat it? Can I eat it?
Thats a very good idea.
This popped up, and it really rang a bell. A very wise question!
The house where I was born in Glenmont MD in 1952 was built in1951. A new (at the time) school -- "Weller Road Elementary School" -- was built immediately behind my house. The school was surrounded by grassy lawns that were chock full of these. As kids, we always used to pull them up and chew on them. I've always thought those were volunteers from onion crops that had been grown on the farm. Now -- after your video -- I'm sure these were just onion grass. We called it onion grass, so perhaps somebody's parents actually knew what they were talking about.
Thanks for this informative piece!
I have both wild onion and strawberrys in my yard 🤘🏽
Careful with wild strawberry. Some are not edible. I believe the yellow flowers type are not safe.
often planted together so the onion smell wards off creatures from eating the strawberry.
@@MicrowavedTofu Thats true. the ones with yellow flowers (have them all around the foundation of my house) are NOT edible. I thought I had hit paydirt util someone told me otherwise😟
@@MicrowavedTofu Those aren't strawberries at all. If someone can't tell the difference, they... should probably not be foraging.
When I moved from AZ to VA and first discovered this onion grass I was amazed by it 😂
These are what we call fool’s chives. They’re great in cooking or cut finely and sprinkled on a salad.
they appeared in my yard a few years ago. i used them a few times for omelette. they do grow fast, i have to thin them out often.
Excellent video! Been wondering what those striped green leaves were in my yard, thought they were going to be crocus.
i just like these as a snack while hiking
It’s kinda funny. As a kid I ate all sorts of what we called “onion grass.” Used to chop it up and pretend I was making soup. 😂 Never stopped and asked momma if it was safe lol. Also ate clover flowers and fiddle heads. All sorts of things lol
I have tons of American wild onion on my property and have always wondered what those beautiful flowers were! Thank you for the knowledge!
I live in NC and we harvest all sorts of wild plants to eat. Wild garlic, branch lettuce, ramps, chicken of the woods, chickweed, sorrel, morels, ginseng, oysters and blackberries. That's not even everything you can find around here. I absolutely love wild garlic, and use it generally like you do - chopped fine and cooked briefly like you would proper garlic.
Oh hey, we used to eat these on the playground in elementary school! They were one of the most common ingredients in our literal mud pies. I remember the taste and texture Very well and you’re right about it probably not being the best experience, but I got so used to it that I don’t really mind it anymore. Now I’m gonna start looking around for more!
If it looks like an onion and, more importantly, _smells_ like onion, it's an onion. If it doesnt smell like onion, leave it alone, it's probably poisonous.
I have this stuff growing all over. I have cut them, dehydrated the leaves and used the dehydrated leaves as a seasoning. You can also use the green hollow leaves like spring onion leaves on stuffed potato skins and so forth. However, keep this in mind if you have pets. Garlic and onion can be fatal to dogs and cats. My puppy seems attracted to them in our yard. Keep them away from it.
We’ve always had a little wild onion grow on our property in east KY. But holy cannoli, this spring it grew like CRAZY. I mean it covered the entire property, almost like fields of the stuff. In certain spots it was growing over a foot tall, at which point the leaves would collapse under their own weight.
I’ve honestly never cared for it, but maybe next year I’ll try the soup stock thing, I could see that working well.
Here in germany field garlic is commonly mixed with for example cream cheese, cottage cheese/quark as a dip or as a spread. You will find those pre mixed products commonly in grocery shops here.
I always wondered about this, and this is interesting!! I got something similar, looks like a green onion chive, but it's not that though.
Although difference is, can you eat the ACTUAL onion?!
Grew up around these and was always told you could eat them, but was never given the chance 😭 they smelled so amazing! Next time i see some snatching it up right away
I dry and grind the bulbs and bulbil (top before flowering) makes the best garlic!
Here in the foothills of NC this is mostly what my lawn consists of. I also find wild lettuce, wild blackberries, wild strawberries, wild blueberries and when I was a kid, we even had dew berries (haven't seen any of these lately). Not sure if dewberry is actually what they are called but it's what my dad called them. They are similar to raspberries but form much larger berries. They grow on vines along the ground and the berries grew facing the ground. All these plants were what I snacked on as a kid. I also loved to sip the juice from honeysuckle and even chew the leaves of sourwood trees.
I used these in a white fish recipe but did cut them quite small. It was subtle and good.
Love the bulbs, in soup, raw by handfulls!
While I like the idea of propagating wild onions which are not ramps or garlic, it's illegal to do so in many states. However, they are very hard to grow if you try this. They like mostly shade. When foraging for them, around creeks, wet areas, ditches that are shady, you'll find patches of them. You want to cut the blades down to almost the ground but you don't need the bulb. They are flat bladed and will smell of onion.
Wild onions have flat leaves and we never took anything with round leaves. Gathering wild onions would be a family event and if you were old enough to hold a knife, you'd gather your share for the meal.
you harvest these before they bloom if you can. Soak them in water to get any dirt off. You cut them about 1" long add a little salt and pepper, vinegar and oil or wilt them. If you take a couple of slices of fried bacon, you can cut that up into it and you put the hot (but not super hot) grease into it, mix it up. That's wilted. you have about 20 minutes to eat it.
Ham, scrambled eggs and corn bread is mainly what we'd have with it. Sometimes around Easter time.
THE BEST YUMMY, TAKE IT ALL!
Seriously, thank you for this informative video. I loved eating these as a kid, though the texture did suck. I’d love to try and cook them using the method you showed with the eggs.
Cut up fine with fried potatoes might be good 😅
My wife hates that I mix it with cream cheese and consume it. She always gives me the old “dogs pee on it” fallacy. I know I’m not the only one.
My dog and the neighbors dog most certainly pee on the clumps.
when i was about 10... i was at grade school... in the playground... & i was playing with my friends... i saw some of this..& i went to pick it... & some animal had shit on it & it got all over my hands & i didn't eat it... 🤢🤮... lol... but my hands stunk...lol..
Wait till she finds out what the manure used for farm crops are made out of.
And we put cow and chicken shit on everything else. It’s fertilizer. It gets washed off with rain and then feeds the soil. Also if you clean them when you use them. It’s not an issue
That's why you wash it lol
There are people eating what looks similar but larger, but with a large blue flower. This was in Ontario.
You can eat normal grass. Boil it like you would spinach & add some salt & pepper & garlic. It may not have all the nutrients required of a healthy meal. But it Will keep you alive.
I use it from my yard often. I just put it in water (which makes it more mild) and put it in the fridge for an hour or two, or up to a week, then chop it up into about 1cm pieces, and add it to soups. It becomes more tender when cooked, and small pieces are fine. They don't have to be 2mm!
Thank you for the education, I've been curious about this plant since I was a child so I'm glad my curiosity led me to this video!
Glad to hear that!
I've always had these field garlic in my yard never tried to eat them but always liked the onion smell one thing I'd suggest when using them for scrambled eggs if you don't like the raw flavor is do the short precook like you did for the fried ones then just pour the mixed up eggs in and cook might help you with the taste
Going out to fill my flower press, now I'm bringing a basket for these things to play with a soup stock idea
Up in No. Cali there was allium triquetrum, or 3 cornered leek. Both the stems and the flowers are edible and taste is like a cross between an onion and garlic. I think it's considered invasive, but it does taste good, raw or cooked.
I have that all over, taste like garlic. My goats loved it, gave them a garlic flavor to their milk. Was quite good in coffee if you like garlic. My sheep eat it too. The old timers say it gets rid of parasites. I can not say if that is true or not…
Huh. Would not have thought that it'd flavor the milk.
My wife would probably go nuts for cheese made from it, though. She loves both garlic and goat cheese.
I picked some yesterday to put on my nachos. Might pick more for my stuffed jalapeños
Oh yummy! I put it in my mashed potatoes!
My back yard is covered with this stuff, like crazy. We also have wild strawberries starting to grow into our yard to, which can also be very invasive. I always wondered if i could eat it or use it. Thanks so much! ❤
If you've ever drank milk from a cow that got into some wild onions, you won't forget it.
Yum
I can not begin to imagine what that tastes like.
No...that flavor comes from a sudden change in diet.....no onions involved
@@jonjacobjingleheimerschmid3798 If a cow gets into a patch of wild onions, that would definitely be a sudden change in diet, for sure.
@@T_Burd_75 😣
Where I live, we sometime forage for wild garlic (A. ursinum). It's a very pleasant onion, and I prefer it very much to the field garlic variety. It's also very beautiful, it has broad leaves, and delicate, white flowers -- which is a problem, because, well, inexperienced foragers can easily mistake these onions for lilies of the valley (Convallaria majalis), which are also in abundance here. Lilies of the valley do not smell like onions, luckily, and there are some telling differences between the two (like how the leaves grow out of the stem), but it's nevertheless not a plant you'd wanna injest by mistake, being extremely toxic, and pretty much a guaranteed hospital visit.
Dude, that cast-iron needs to be seasoned. Not a great idea to cook on rust.
My thoughts exactly.
And don't use metal on cast iron
@@allisonfox4311 you can use metal on cast iron. I literally clean mine with a metal scraping tool. My pans only ever get bad bc i forget about them on the hot stove after cleaning them... 😞
@G8tr1522 I was always taught not to.
@@allisonfox4311 as long as the base iron layer isn't exposed to oxygen or water, you won't get any rust. which basically means just keep it covered in oil when not in use.
Also, bonus tip: if it does ever rust, vinegar removes rust really quickly. But it can also strip away the seasoning, so you must scrub the pan with soap and do a full seasoning in the oven after. Usually when you jave rust, you just need to re-season, but that trick is helpful if you don't have time to do a full re-season.
Also yeah, soap and water is totally fine. Just rinse it all out, dry off, and oil the pan, and you're good. A lot of people don't wash their pans, and that's fine. but they forget to burn off all the water before storage and they end up making their pans worse. I just wash mine to be safe.
My family here in Oklahoma have always had it. We fry it up with a little bacon then add scrambled eggs. It was and still is a family favorite.
I remember picking these with my mom as a kid, halcyon days
I propagated some of the native variety in an old unused flower bed; and with the heavily ammended soil I've had it get 2-3' tall and the bulbs get almost 2" across.
Best bet is to just plant a good deal of Tree Onions. These things will look out for themselves and replant themselves. All parts are edible and can be dug up in the winter time.Mine has survived droughts, floods and freezing temperatures.
Ramps are delicious. The problem with them is how long the odor stays with you. I attended jr. high in western N.C. and the town we lived in had a “ramp festival”. It was written in our student handbook that if ramps were smelled on you, administration would send you home for 3 days.
As a kid growing up in the lower part of NC and Upper SC back in the 60's, we ate that all the time. Either fresh out of the yard or my Parents and Grandparent cooked with our food.
You can use them like chives on bagels 🥯
Make sure your soil isn't leaded before foraging in it. Particularly dangerous if all the houses nearby are old with peeling paint.
You get much more lead from the exhaust from leaded gasoline than you do from leaded paint.
I can literally pick these onions out of my yard by the bushel. I use them when smoking meat. Some I burn but I also have a water pan in the smoker to boil it as I go. the smoke and steam really keep things moist.
Dice them up and add to rice cooking water, such as when making dirty rice. By the time the rice is done they'll be suitably tender.
We had this and mock strawberries in the yard and I'd chew on the garlic, spit it out, then eat a few of the berries right before mowing. People exaggerate the "lack of flavor" of mock strawberries though - they definitely had a cucumber and slight berry taste to them, kind of like cucumber and strawberry water would.
They taste like mostly water to me. Good for survival.
Hey…..I can eat almost anything. We pic n eat dandelion leaves in our ‘unspeayed’ back yard, and yes, the wild onions come up in Spring back there. We live on almost one acre…..with woods…..so all kinds of stuff grows here, or blows over here….during winter. No chems here…..
I've never liked dandelions. Far too bitter.
Violet greens, on the other hand, are very underrated.
Allium vineale goes really well into pasta dishes to replace onion and garlic flavors. Is used at a balance it tastes like you never took out the onion and garlic.
We don’t have these in Florida but we have wild betony, a crispy carrot replacement with rattlesnake like tubers
Florida be Tony has invaded my flower gardens for years. I think it came from store bought compost. What can you do with it?
@@denisemouledous7352 The little rattlesnake tumors can be pickled in a jar or used as a carrot replacement in soups and stews and the cool thing about it is it never goes soft like other vegetables, it keeps a celery like texture
@@cameroonkendrick6312 really?!! I’ll have to try putting them in soup!
I have that onion growing all over my property which is about an acre whenever my husband mows…
the outside air smells like onions for probably a couple of hours. I actually love the way it smells. The only thing is I can’t pick it because there are lots of stray cats around here I’m out in the country and I think they just get dumped out here, therefore I don’t pick anything DIRECTLY OFF of my yard of fear that the cats have been in that area…
Blessings all
Weird. My cats won't touch a one of my cultivated plants - except the plumpkin, he likes to sharpen his claws on trees.
If it doesn't smell of cat, though, you're fine with just washing it... which you should, regardless, unless you're interested in replicating the premodern parasite load.
you can eat the flower sprouts too, those are the best I have found, very fresh and juicy, please try, its just like a tiny juicy onion bulb, use to use it to cook with sausage when camping when I could
My kids go wild for this stuff. Always snacking on it while they're outside. If you let areas go a bit, some will get a bit larger and those are a bit juicier and not bad to snack on raw.
what about false garlic? i have tons of it on my property.
Great video friend! I love to cook them up in some eggs or as a garnish on top of other dishes! 🧅
We had a whole patch at our previous house, I loved the stuff! I miss it...
I lived on an old horse farm. we had ACERS of this. I loved the smell.
Oh man, I love this stuff! I live in Ohio and this stuff grows all over the place. My favorite use is fermenting the bulbs. It's lethal stuff, let me tell ya! Mince the fermented bulbs and mix into burgers and use the brine to make an aioli. Mmm, mmm! Good stuff.
My mother told me a story about how when she was younger she made a dish for her family with wild onions instead of regular ones, and she thought it tasted the same but her mother thought it tasted, and made the whole house smell, like grass.
I actually have harvested and regrown the bigger bulbs over the last few years... probably never actually "domesticated" but can grow in almost any conditions... it is alot more potent than my domestic garlic.
Pesto--with garlic mustard, chickweed, and black walnuts!
My middle school used to have a ton of these. I used to sit out in recess just eating the root bulbs.
I Will be using these for stock in the future.
My yard at my old house was full of field garlic...loved it
I've been eating scallion bulbs for years. I use them in the crock pot when making pot roasts and stews, although they have a bit of an earthy flavor. Wild garlic is a different plant from lawn scallions. Death camass in another lookalike, but all with an oniony scent are edible. No oniony scent; no bueno!
I’m not a cast iron pro but I don’t think there should be rust in your pan!! lol. Thanks for this video. Learned a lot. 🙂