All across the country, wild and edible field garlic pops up in small green tufts. It’s hearty, resilient and easy to identify. It’s edible right out of the ground, but you can clean it, cook it or add it to soups and salads. Field garlic is not native to North America and in a few states it’s an invasive species that flavors cow’s milk in an unappetizing way. Eating this free resource is good for your local environment!

 

Edible Field Garlic

The flowers, roots and leaves of field garlic are edible. It flowers in the spring to mid-June and the flowers are a great addition to salads.

The leaves can be eaten like chives and are great sprinkled on breakfast foods.

The roots will add a fragrant addition to saute’s or fajitas when mixed with onions. Roast them and add to dips or sauces.

Field garlic is also known as yard onions, and even smells and looks like a miniature onion bulb.

Field garlic is resistant to herbicides so it will not transfer chemicals and pesticides to your food via ingestion.

Eating Field Garlic

Field garlic has many of the same medicinal benefits as regular raw garlic, so after cleaning, feel free to eat the bulbs chopped up for health benefits. You can use field garlic in any recipe that uses chives, green onions or regular garlic.

Finding Field Garlic

Field Garlic is in almost all areas on North America and Europe, year round.

Take advantage of this free resource and find out how fun foraging for your own food is!

 

Feature Photo: Line Sabroe

 

By Elizabeth Adan

Elizabeth Adan is a Freelance Writer, Publicist and Brand Ambassador. Her blog Aquaberry Bliss is a unique food and travel blog dedicated to expanding your world and inspiring your creativity. When Elizabeth isn’t traveling, you’ll find her writing, hiking or gardening. Find Elizabeth on Twitter @stillaporcupine and on LinkedIn.