Logos
13 Aug, 2008
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CAUTION--There are several plants with onionlike bulbs that are extremely poisonous. Be certain that the plant you are using is a true onion or garlic. Do not eat bulbs with no onion smell. |
Current Rating: 0.5000
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Rick
23 Jul, 2008
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widespread, familiar plants with grass-like basal leaves and small 6-petaled flowers. Note the odor of onions. All species are edible. Use as cooked vegetable, pickle, salad, seasoning, cooked green. The underground bulbs are excellent boiled, pickled, added to salads or used as a seasoning. The tender leaves (before the flower stalks appear) can be cooked as greens along with the bulbs or added raw to salads. The green bulblets that form after the flowers bloom on Wild Garlic can be made into outstinding pickles. Do not confuse Field Garlic with Wild Garlic; although its parts are quite edible, they cause a lingering odor similar to that of commercial garlic. Leaves are best in the spring, bulblets in the summer and the bulbs can be harvested all year. Wild onion is pictured. |
Current Rating: 0.0000
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wildWoman
31 Jul, 2008
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Juice from the bulbs is antiseptic, can be used to disinfect minor wounds (but will sting). |
Current Rating: 0.0000
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Logos
13 Aug, 2008
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Description: Allium cernuum is an example of the many species of wild onions and garlics, all easily recognized by their distinctive odor.
Habitat and Distribution: Wild onions and garlics are found in open, sunny areas throughout the temperate regions. Cultivated varieties are found anywhere in the world.
Edible Parts: The bulbs and young leaves are edible raw or cooked. Use in soup or to flavor meat. |
Current Rating: 0.0000
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Logos
13 Aug, 2008
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Other Uses: Eating large quantities of onions will give your body an odor that will help to repel insects. Garlic juice works as an antibiotic on wounds. |
Current Rating: 0.0000
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Locations Found
Bangladesh
Indiana, US
Maryland, US
Ontario, Canada
Yukon, Canada
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