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Eat Your Weeds! Wild Garlic Tips & Uses

Eat Your Weeds! Wild Garlic Tips & Uses

Spring has (sort of) arrived here in the Northeast and despite the somewhat chilly temps, the wild garlic is up! It’s delicious, uber local, super sustainable, good for you and completely free. Bring on the tasty, edible weeds.

If you’re not already familiar with wild garlic, you shouldn’t have any trouble finding it. Just look for tall patches of green that make the grass around it look lazy in comparison. As it gets bigger, it sometimes does some crazy curling, too.

Harvesting wild garlic by Eve Fox, the Garden of Eating blog, copyright 2014

If you’re not sure if you’ve got the right plant, break off a blade/leaf and give it a sniff. If it smells like garlic or onion, you’re in business. If it does not smell “stinky,” drop it — there are a number of look-alike plants, some of which are toxic. But the rule of thumb is that you can trust anything that smells like garlic or onion (wild garlic and wild onion look very similar – wild ramps are a little more distinctive-looking.)

Harvesting wild garlic by Eve Fox, the Garden of Eating blog, copyright 2014

The entire plant is edible from the leaves to the bulb. You can use the greens just like you would use fresh chives. Just snip them off with some scissors, wash them well in a few changes of water to get off dirt, sand and bugs, and chop them up however you like.

Or you can dig up the whole plant and spend a bit more time cleaning it to make use of the bulb, too. It’s similar to a very small shallot. Just a note that our soil is fairly clay-heavy so the bulbs shown here are pretty small – if your dirt is more friable, yours may well be bigger!

Wild garlic by Eve Fox, the Garden of Eating blog, copyright 2014

Sidenote: harvesting wild garlic is a great way to keep kids entertained outdoors and teach them about foraging. I did this with my almost-5-year-old the other day – he got really into it and I got twenty minutes to myself and a whole bunch of wild garlic for the soy-ginger marinade I was making. What’s not to like?

Wild garlic cleaned by Eve Fox, the Garden of Eating blog, copyright 2014

I’ll be posting a few recipes soon but in the meantime, I recommend chopping some up and adding them to your next vinaigrette, with or without some fresh herbs.

Wild garlic and herbs by Eve Fox, the Garden of Eating blog, copyright 2014

Or try tossing them with a little olive oil and salt and giving them a quick grill – we did this the other night and had to fight our older son for them!

You could also substitute them in pretty much any recipe that calls for ramps, shallots, scallions or chives with lovely results.

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

81 comments

+ add your own
4:44PM PDT on Aug 17, 2014

It looks like onion to me. IF I could be sure it was garlic, that would be great. Any other identifying features.

11:50AM PDT on May 30, 2014

Thanks for sharing.

7:01AM PDT on May 30, 2014

Thank you :)

1:11PM PDT on May 25, 2014

awesome ideas

6:54AM PDT on May 16, 2014

Have tried growing garlic but have never been successful. Nor have I grown these.

6:52AM PDT on May 16, 2014

Thanks.

6:25AM PDT on May 11, 2014

arigato

2:59AM PDT on May 11, 2014

Thank you

4:14AM PDT on May 10, 2014

arigato

7:50PM PDT on May 9, 2014

No better gardener than Mother Nature.

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