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Someone gave me some "garlic" that is a perennial in their yard. It looks more like an onion but tastes strongly of garlic. The bulbs have occasional little cloves hanging off but it doesn't look like any garlic I've ever seen.
we have that that everywhere up here in the North East (Central PA). We call it onion grass locally... Its a mixture of strong onion and garlic, the bulbs are only ever maybe the the size of quarter...
You can use the greens like chives but dice very small and don't use much... Great for soups too...
[quote="Ladypearl"]Since the leaves are flat, wouldn't that make it a garlic anyway? Onions and chives generally have round hollow leaves, right?[/quote]
That's a fair assumption IF you're sure it's one of the three and not something else altogether (and if you're talking about bulbing onions - Allium cepa - and not Welsh onions - Allium fistulosum - which are often grown as green or spring onions). There are other Alliums (besides Leeks, Chives, and Garlic chives, of course) that are also grown as food.
I was given this to from another gardener(wild Garlic) many years ago and have finally gotten rid of most of it. It spreads and ends up all over the place. I use to use it in cooking but upon a lot of research found it is not really a good idea to use either,.. You can look these up and see the flowers, seed pods etc..
WILD GARLIC Allium vineale
Wild garlic is a troublesome weed that is difficult to control. The bulblets can give flour a garlic flavor and odor. If wild garlic is used as forage by livestock and poultry, the resulting meat, milk and eggs can become tainted with a garlic odor and flavor. In large infested areas, a regime of fall tillage followed by spring tillage and a clean cultivated crop, if done for several years, will reduce the number of bulbs in the soil. For isolated patches of wild garlic, hand removal is the most effective method. Toxicity: None known.
***However, its native relative,**** the wild onion, is toxic to livestock and humans.
The native wild onion (sometimes called 'wild garlic', Allium canadense) can be distinguished from wild garlic by the fibrous-matted outer coating on the bulb, flattened solid leaves, star-shaped pink or whitish flowers and an onion-like taste. In addition, wild onion does not produce dormant hard-coated underground bulblets, and its stem leaves are attached to the lower 1/5 of the stem.
Hope this helps