Wild Onion and Wild Garlic

by Green Deane

in Edible Raw, Greens/Pot Herb, Plants, Recipes, Spice/Seasoning, Toxic to Pets/livestock, Vegetable

Wild Onions/Garlic and Spiderwort growing along the road near Ocala Florida. Photo by Green Deane

Wild Onions/Garlic and Spiderwort growing along the road near Ocala Florida. Photo by Green Deane

Allium canadense: The Stinking Rose

Your nose will definitely help you confirm that you have found wild onions, Allium canadense, AL-ee-um kan-uh-DEN-see. Also called Wild Garlic and Meadow Garlic by the USDA, walking through a patch raises a familiar aroma which brings me to a foraging maxim:

Wild onions/garlic, set bulblets on top

If a plant looks like an onion and smells like an onion you can eat it. If a plant looks like a garlic and smells like a garlic you can eat it. If you do not smell a garlic or an onion odor but you have the right look beware you might have a similar-looking toxic plant. For example, we have a native lily here in Florida that looks like an onion but has no aroma. It is toxic.

All parts of this particular Wild Onion/Garlic are edible, the underground bulbs, the long, thin leaves, the blossoms, and the bulblets on top. The bulblets are small cloves the plant sets where it blossoms. Harvesting them is a little easier than digging for bulbs but those are easy to find also. They’re usually two to four inches underground. The bulblets are on the tippy top of the plant. It’s called both names because while it is a wild onion it has a very strong garlic aroma.

Onions and garlic belong to the Lily family. The most common wild one is the Allium canadense. It has flattened leaves and hollow stems. On top there can be bulblets with pinkish white flowers or bulblets with sprouted green tails.  When it sets an underground bulbs they will be no bigger than pearl onions.  (See recipes below the I.T.E.M. panel.) They were clearly on the Native American menu.

Ramps have wide leaves

It is often said the city of Chicago’s name is from an Indian phrase that means “where the wild onions grow.” That is quite inaccurate. Chicago is actually a French mistransliteration of the Menomini phrase Sikaakwa which literally means “striped skunk.” We would say ‘the striped skunk place.”  The skunks were there because Allium tricoccum (Ramps)  were growing there. Skunks know good food when they smell it (and are bright pets.)  The nearby Des Plains River was called the “Striped Skunk River.” Incidentally because of man’s intervention that river flows backwards from it original direction.

While northern Indians used the Allium species extensively there are few records of southeastern Indians using them, though various southern tribes had names for the onion.  Some of the tribes considered onions not edible. Ramps, A. tricoccum, (try-KOK-um) photo upper right, are also in the onion family, and very common in Appalachia. Farther north they are called “wild leeks.”  Unlike onions and garlic, ramps have wide leaves but are used the same way.

Allium was the Latin name for the onion. An alternative view is that it is based on the Celtic word “all” meaning pungent. “Alla” in Celtic means feiry. Canadense means of Canada, but refers to north North America. Tricoccum  means three seeds. Roman’s called garlic the “stinking rose.”

Allium canadense in large amounts can be toxic to cattle. Lesser amounts can flavor the milk as can salty fodder near the ocean.

 Green Deane’s “Itemized” Plant Profile: Wild Onion

IDENTIFICATION: Allium canadense: Grass like basal leaves, small six-petaled flowers, odor of onion or garlic, stems round, older stems hollow. Underground bulbs look like small white onions. Ramps, however, have two or three broad, smooth, light green, onion-scented leaves. Also see another article on a European import, the dreaded Garlic Mustard.

TIME OF YEAR: Depends where you live. Ramps in spring, onions through the summer, bulbs in fall. Locally we see bulblets in April then into the spring.

ENVIRONMENT: Like most plants onions like rich soil and sun but can grow in poor soil with adequate water. Leeks like rich leaf-losing woodlands and can grow in dappled shade. Locally all of the Wild Onions I’ve seen grow in damp places, or, places where run off gathers before seeping in.

METHOD OF PREPARATION: The entire plant is edible raw or cooked, in salads, seasoning, green, soup base, pickled. You can pickle them using red bay leaves, peppergrass seeds, and some vinegar

Recipes adapted from “Wild Greens and Salads” by Christopher Nyerges

Onion Soup On The Trail

Two cups onion leaves and bulbs

Two cups water or milk (or from powdered milk)

1/4 cup chia seeds (optional) or grass seed

four bottom end tips of cattails

A Jerusalem artichoke

Two table spoons acorn flour (or other flour)

1.4 cup water

Put chopped onions in 1/4 water and boil for five minutes. Add the rest of the liquid, cattail and Jerusalem artichoke. Cook at low temperature. Do NOT boil. When artichoke is almost done add flour and chia seeds. Mix. Salt and pepper to taste. Serves three.

Camp Salad

One cup onion leaves and bulbs

1/2 cup Poor Man’s Pepper Grass or Mustard leaves

One cup chickweed or other mild green

Two diced tomatoes

Juice of one lemon

Tablespoon of oil

Salt and pepper to taste

Collect onions, dice, add other green items torn into small bits, added tomatoes and other ingredients, toss.



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{ 103 comments… read them below or add one }

wayne July 16, 2017 at 09:36

I have a small patch of well-established wild garlic which is in full bulb-let formation. Willing to share them as I harvest and dry them a bit. Send email with address. In western Michigan.


Griff Bowles July 6, 2017 at 21:56

I live in southern Ontario in Norfolk County; about as far south as you can get in Canada. We have a 10 acre farm near Simcoe Ontario and I’m interested in growing ramps for personal consumption. Do you know of any on-line resources available to help me? I would also like to find resources for foraging in Ontario as most of the sites I find on-line deal with the US.


Randy February 9, 2017 at 12:39

I have ate them for years. There good with branch lettice with grease pored over them. Also with poke salad. The poke weed is poison until boiled in 2 to 3 changes of water. But I guess that’s why I love living in the Application Mtns.


Guido Sanchez March 30, 2017 at 00:12

Where are the Application Mts. located?


Green Deane March 30, 2017 at 20:04

I think it was supposed to be “Appalachian Mountains.”


Pamela April 1, 2017 at 13:37

LOL, so mean…


Brut Canbells April 25, 2017 at 11:43

application mountains are right by the coffee bay.


Kendra September 25, 2016 at 12:59

Can these be grown in Colorado? If so where can I buy them?


Dr. Freddie Haddox March 20, 2017 at 14:27

I have wild onions, grown organically. When do you want them. Regards, Dr. Haddox


Lynna Lynch April 12, 2017 at 19:02

I have a ton of wild onion in my yard I’m in Alabama…….if u want some


elizabeth bradshaw June 6, 2017 at 17:30

Will you give me some wiild onion


Carlton Mallard June 6, 2017 at 22:57

Yes send some please to 3302 Chipco still Tampa FL 33605.


Tim April 21, 2017 at 17:10

Just don’t try smoking them in Colorado. They will fry your brain! Stick with weed!


Susan July 31, 2016 at 17:52

We saw wild ramp heads sold at the farmers market. Are these really edible, if so what do you use them for and how? We have millions in the woods behind us.


Trisha May 20, 2017 at 07:35

Ramps can be eaten raw, but as a West Virginia native I can tell you how my family prepares them.

We have made Ramp Burgers by chopping the entire ramp in semi-fine pieces, adding them to your ground beef, add salt and pepper to taste and mix well. Shape your patties and fry them as you normally would and enjoy.

Second and my favorite is to make Fried Potatoes with Ramps. Slice your potatoes and chop your ramps. Heat oil (some people use bacon grease) in a frying pan, add your ingredients. Salt and pepper to taste. Fry until your potatoes are cooked through and enjoy.

A little warning, not everyone likes the smell of cooking ramps so you may want to make sure you have a way to “air out” your home during and afterwards. The taste makes it all worth it!


Rebekah March 25, 2016 at 22:31

I think I have both wild onion and wild garlic in my yard ? When I pull upmthe garlic in the fall when the “seeds” in the pods are a red/pink color that if left turn brown and at the bottom are usually 2 small garlic cloves. They grow really tall. What I’m pretty sure is wild onion looks more like green onion from the store and when I pulled one up a few days ago it had a small little “baby” onion growing on the side of it. Is that wild onion or what I read that people call wild onion/garlic ? Also if I dig them up and separate them and transplant will they grow OK or even get a bit bigger ? Same with the garlic ?


dave wilson March 10, 2016 at 01:40

I grew up with these wonderful smells and tastes in PA, but am now transplanted here in CO and cannot find them. Anyone willing to help, please send to Box holder, PO Box 711, Alamosa, CO 81101.


Sherrie March 27, 2016 at 13:50

Hi I can send you some wild chives if you’re interested


Jackie March 30, 2016 at 11:33

Wild Chives?! ?


Susan Bullock April 13, 2016 at 17:23

I have quite some of these plants growing in my little garden covered in mulch, at my condo, they remind me of what a chive plant would look like if I snipped the leaves, they definitely smell like onion. Would these be little chive plants?


sarah June 20, 2016 at 13:40

Hi Dave, we have wild garlic like crazy. I’d be happy to ship some to you if interested.


Toni Cooper July 11, 2016 at 16:15

I would love some if you wouldn’t mind shipping me some. Please email me for mailing address. Many blessings.


Dot July 17, 2016 at 19:19

Would it be possible for me to receive some wild garlic also?


Annie Peacock April 6, 2017 at 10:30

Hi Sarah and Susan! I would adore if you were able to ship me some wild chives and wild garlic! We have very limited income and I have been foraging whatever I can for vegetables to eat!!! I appreciate if you could email me and I can give you my address!!!
Thank you, Annie


Jonathan July 11, 2016 at 14:31

Hi Dave I’m a native to colorado wild onions grow like a weed in fields and dry areas here wild garlic is more particular and likes to grow next to slow flowing streams if u like garlic scapes they are ready to pick off of wild garlic in late june to early july and the buldlis r ready by August


Robert August 1, 2016 at 19:20

I have both chives and wild onions growing in my front yard. I can send you some bulbs if you wish.


Amber Largent August 1, 2016 at 22:07

I found wild onion/garlic here in Superior CO while working in the field one day 🙂


Jeff Blackwell April 20, 2017 at 13:40

Have found wild onions at 10,000′ above Williams Reservoir near Pagosa Springs while hiking.


Kensley November 3, 2015 at 12:17

I have wild onion (smells and tastes like Garlic) flowers look like those of onion. My question is: Is it normal for the bulbs to have a bitterness than becomes mild after blanching?



George August 5, 2015 at 03:41

I live in S. India in the State of Kerala. I landed on your post about Purslane and I am happy to find your blog and website. Very interesting and informative. I am trying to identify the edible plants in our state so that we can substitute them in our diet. Thank you Deane.


becky July 6, 2015 at 13:02

I have been searching the web, and can not find any information on eating the seeds of alliums–any variety. (though we have regular onions in our garden right now) Are they edible? Are they safe? I guess no one wants to let their onions go to seed, but the seeds could be useful. (And I did find out “black onion seeds” are not related to onions.)


GB June 17, 2015 at 01:40

Love the site and also your bit of Chicago lore. However, I think you are thinking of the Chicago River running backwards, not the Des Plaines?


Zac Tryon May 14, 2015 at 16:19

They grow wild all over my area. (South oklahoma. ) I harvested a huge mess today, about 80 plants. Without even trying.


darryl england April 21, 2015 at 00:13

in s.e. ok., lots of wild onions. a friend of mine sells them by the gallon bag. the plant has a very distinctive dark green color and a broken blade has a very onion smell. the season is pretty much over here, the wild onions have gone to seed. before that, the stems get tough. the young onions are tender and are delicious with eggs.


TXmarine April 5, 2015 at 00:45

I have hundreds upon hundreds of these in my yard. i will taste tomorrow, Thank you, LaPorte TX.


tempest myers April 3, 2015 at 15:27

There is a creek near my house in Glen Rose, Texas. Do you know if ramps, garlic, and onions grow here, and of any other aquatic plants in the area?


Green Deane April 3, 2015 at 19:29

I don’t know that, but Foraging Texas might.


Sarah April 1, 2015 at 15:10

I have what I hope are wild onions in my yard. The leaf part is like a curled tube and seems hollow. I have noticed an onions smell in previous seasons but it has been very wet the past coupe of days so I am not getting any smell. I saw that the lack of odor is a sign that it may be a toxic look a-like but that the look-a-likes are very bitter. I chewed on of the very small bulbs and tasted hardly any flavor. They just tasted earthy and watery.The smell is sort of sweet like fresh mown grass. I am located in central oklahoma.


Don November 15, 2015 at 17:32

If the leaves are hollow and round, and start low on the stalk as opposed to coming up from the bulb, you have “wild” garlic, which is an early, invasive import from Europe where it has been eaten since pre-history. It has a distinct garlic, not onion, smell and flavor. The only problem with it is, that it is invasive. I like it, although it is a little fiddly to work with as it is small. If the leaves are flat then it would be native wild onion, and taste and smell like onion. If the plant in question does not distinctly smell like either garlic or onion, then it would be neither… and there are toxic look-alikes. Wild garlic is a darker green, wild onion as discussed here is usually lighter green. Across the continent, there are many native wild onion varieties, and within those the local specimens can vary by where they grow. No matter what they are called, the “wild” garlic and the various truly wild onions are not the same, although they are both in the allium family. Long live free allium.. 🙂


Stephanie Berryhill January 5, 2015 at 21:54

There is a wild onion variety that grows in the creek bottoms (Okmulgee County, Okla.) from late November until early spring.
This “winter” onion is different in appearance and taste when compared to spring varieties.
Local Mvskoke tribal people also make distinction between spring varieties — there are at least three, but creek bottom onions are the most popular.


dana March 11, 2017 at 12:01

I live in Okmulgee county. we have been trying to figure out what a real wild onion looks like. is it flat or round? can u put a picture on so I can see what they look like?


Green Deane March 15, 2017 at 20:32

Where you live it can go either way. AND… there are some toxic plants that closely resemble the onion family in your area of the word… called Crow Poison if I remember correctly. Nothoscordum bivalve looks like wild garlic et cetera but smells like grass. Your wild garlic/onion must look like garlic and or onion and smell like garlic or an oinon.


Ellie Lynall August 15, 2014 at 12:28

Just to confuse things, over here in the UK we have Allium Ursinum, which we know as Wild Garlic or Ramsons. Very similar to A. Tricoccum. I gather it young just before the flowers develop and preserve it by lacto-fermentation with sea salt. It keeps throughout the remainder of the year, until the next crop is ready for gathering!


David Hollombe August 11, 2014 at 14:32

I’m back to pick some more nits.
First, Allium is Latin for Garlic, not onion. And concerning a possible Celtic origin, in 1883 John Cameron (Gaelic names of plants) wrote, “Allium — The derivation of this word is said to be from all (Celtic), hot, burning. There is no such word. The only word that resembles it in sound, and with that signification, is sgallta, burned, scalded.”
Also, and also of little consequence, American wild onions and Egyptian onions are related only to the extent that they both belong to the genus Allium. Molecular studies show three “evolutionary lines” within the genus. Chives, onions, welsh onions, garlic chives, garlic, leeks, Egyptian onions are all in one line; Allium canadense belongs to a different line, (and ramps are part of the remaing line).


Green Deane August 11, 2014 at 18:38

Sources often vary in details.


Mary Anne Roland July 18, 2014 at 02:15

I live in Oklahoma & 1/16 native American. Wild onions have been a spring time staple all my life. We have sting time wild onion hunts & have wild onion & eggs supper everywhere. The is a big difference between wild onions & wild garlic in apperence & flavor & where they grow! Wild onions are flat blades & grow in shaded, damp areas sometimes along creeks & under lots of leaves. NOT in full sunshine! Wild chives is the hollow blade, dark green clumps that grow in the middle of your front yard in full sun. We like this also. We chop wild chives & put on baked potatoes & use in soups & stews. But the wild onions & scrambled eggs are our favorite.
In the spring time, the older women in our family take the younger girls out & teach them how to “pick”. Your not allowed to pick until you k.ow the difference between a wild onion & crow poisen, which has a small white flower on it later on, but until then, they look & smell the same.
This is a part of our life that has been handed down through the generations. I hope this has been helpful.


Booger Blakeney December 12, 2015 at 19:51

We preserve the ancient Hickorado Native American tradition of “The Grazing of the Mechaka”. Mechaka is the native name for the delicious wild onion & garlic that has been harvested throughout the Snake River Valley, our ancestral home. We gather by the thousands each year in May to harvest tons of this wild delicacy. Some is eaten with Trout & Eggs. Some is stewed in O’Possum & Snail stew. The wild harvest is also pickled, dried or frozen. Our favorite dish is “Mularkiki”, a simmered stew of dandelion, cottonwood buds, bumble bee larvae, cattail, Brushbush flowers & beaver fat. It it served over wild rice & parched hickory nut meat. this dish is what offered survival for our tribe during the terrible drought years of 1866 & 1871.


Jeanine July 17, 2014 at 16:57

I have discovered wild onion/garlic on a roadside. They have not yet flowered and the bulblets are very strong tasting.

Is it best to harvest the plants now or after they bloom?

If I do harvest some, how can I ensure that a new crop will grow next year?

Thanks! JW


Green Deane July 17, 2014 at 17:00

What kind of road side? And are they up or down from the road. They can be harvested any time. I save the cloves and plant them as needed but that could differ depending where you live.


Tim July 10, 2014 at 19:37

I don’t bother with the bulbs or bulblets of wild onions. Instead, I prefer to snip off the tender green shoots that come up in spring and use them like chives. Hence, I call them spring onions.


Fairlen Shaw July 21, 2017 at 16:18

Thanks for the information I really never thought about that I’ll definitely try that


Ryan June 8, 2014 at 11:10

Dug a few of these up wild to transplant to home. Any tips to assure the grow and spread? Where do you split bulb apart to grow more like regular garlic. The few I picked have all had the bulbs chewed off the top.
Thanks much-Ryan


Green Deane June 8, 2014 at 19:07

If you collected them locally now, just put them where you want them to grow. But, if you are going to wait until winter to sow them, store in a dry place and leave them outside a couple of weeks in the winter before planting.


Green Bean May 1, 2014 at 16:55

I found these UFOs in our new mexico yard.Wild onions/ wild garlic? errrr umm where can I submit a photo?


scott April 29, 2014 at 12:26

Will you be doing desert plants and rain forest/jungle series?


Green Deane April 29, 2014 at 15:56

That’s an interesting question. I’ll have to ponder it.


Beth Terrence April 27, 2014 at 10:11

Just came across your site today and am so excited to explore more. I was looking for info on the Redbuds which I just learned you can eat. I love it! Last year, we removed our grass lawn and replaced it with native ferns. Suddenly all sorts of other things I hadn’t noticed before started popping up including what looked like and smelled like chives. When pulled up there was a small bulb – this was in the Fall, we had made the change during summer and I hadn’t noticed them with grass. Wondering, sounds like this is Wild Onion? You mentioned a difference between bulbs and bulblets? I am just wondering as it’s Spring if I let them grow will they get larger or it that their size all the time. Thanks!


Green Deane April 27, 2014 at 15:56

If it is a wild onion or garlic the bulb will smell strongly of said. If not plant it in a pot and see what happens.


Stefanie April 24, 2014 at 09:14

Why do you explain how to speak LAtin with an English/American accent? That is not how the Latin words are pronounced PROPERLY… At least not according to my LAtin teacher, and I’m sure she was old enough to have been there during Roman times.
Otherwise, awesome site. Weeds are yummy.


Green Deane April 24, 2014 at 10:10

1) Because Latin is dead. 2) There are no native speakers. 3) There are at least four different ways to say Dead Latin: Roman, Catholic, English and American. 4) There is no consensus on the plant pronunciation with different high authorities giving conflicting pronunciations. 5) Some pronunciation instruction is better than none, and 6) Most of Dead Latin is bastardized Greek and Etruscan. As I am Greek I prefer the original GREEK pronunciation to mangled Dead Latin, such as oh-PUNT-tee-ah for oh-PUN-see-ah, or thee-oh-SCORE-ree-ah over the most horrible dye-ah-SCORE-ree-ha. It was a man’s name, for heaven sakes: thee-oh-score-REE-theses. How Dead Latin gets dye-ah-SCORE-ree-ah out of that is a disgrace to language.


Steve April 16, 2014 at 12:21

I live in northeast Oklahoma. Around here a wild onion has flat blades that look more or less like grass. Wild garlic has round spiky leaves. They often grow in much the same kind of places, although not really mixing. We consider them very different plants. If you confuse the two and bring wild garlic to a wild onion and egg breakfast the Cherokee ladies will have your head and throw you and your garlic out! It is really easy to tell them apart even from a distance due to the erect stance of the garlic. The difference is greater later in the season when they are too rank to gather anyway.


Rhonda April 22, 2014 at 15:38

Yes Steve, “Wild Onion Dinners” are common at least in Northeast Oklahoma with the Cherokees. Good times and great food!


liz April 9, 2014 at 22:19

Basically, anything with FLAT leaves is wild ramp or wild leak which are basically the same. Hollow leaves is always onion or garlic chives or grass. TALL hollow leaves are a single wild garlic plant with pink or purple flowers on top in late spring, bulb is on the bottom and should be dug up after flowering. U can transplant all of these. Keep well watered in Spring.


Kate December 22, 2013 at 15:33

I would love to have some ramps, if anyone has any. I would be glad tp pay for them.


Kate December 22, 2013 at 03:19

I love finding this website. I have always loved foraging and learning about plants. I did not know that there ever was a site like this. THANK YOU for what you are doing.
Do you know if Ramps grow in Arkansas? I would love to find some. I do have wild onion, garlic and garlic chives. I am also interested in all recipes on wild edibles.
I live in southwest Arkansas, near the Oklahoma border.


Diane October 24, 2013 at 21:49

I’m trying to identify a 4 foot tall round stalk with a three inch round blossom at the end of the stalk that opened into tiny lavender buds. When dug it had about 4 cloves with no husk. The cloves smell like garlic but I can’t find anything online that shows garlic with no husk. Any ideas what this is?


Green Deane October 28, 2013 at 08:55

None… you can post a picture on the Green Deane Forum on the UFO page, unidentified flowering objects.


Margaret Ducharme January 9, 2014 at 18:46

In B.C. canada, We have a Pink/lavender flowered onion called as a common name “nodding onion”. It has seeds much like chives, small black, cornered seeds. I collected a small head of seeds from a plant I found on a coastal shore, and have used them in my garden as dry area plants.They start with a tiny thin tube then as they mature,the leaves are tall,thin and flat,After 2 years, they grow like multiplier onions After 4 years, I separate them ,and share . I use them as the center flower in hanging baskets. then save
the seed. they really are lovely. They also taste good, and garlicky.they grow larger,and nicer to cook with when they are in rich soil, but will grow in fairly dry rocky areas. I saw the seed for sale in a wild plane website.


liz April 9, 2014 at 22:15

WILD GARLIC FLOWERS, are actually the top of the garlic plant with the eatable bulb being on the bottom growing int he ground. U can pull it up and eat it. Or pickle.


Jory K. June 12, 2014 at 05:21

Joyce, Lerner, and Diane,
I have the same thing growring around my house in W. Pa. I’m not certain of their proper name, and just call them wild garlic.
First off, Yes!, they are definitely edible, actually I think their pretty great! There are alot of them growing on the sides of the road and in the forest around here, but Ive found that the bulbs tend to grow a lil larger if they are cultivated in good soil and fertilized n watered regularly. I have grown onions and garlic in my gardens since I was a child and when I first discovered and tried eating this wild variety about 10 or so years ago I was pleasantly surprised by their taste and decided to transplant some to my garden. They grew very well and since then have grown in their small plot of my garden ever since. I just allow the bulblets to break off and fall to the geound after coming to maturity and they grow the next year. Then, when their about 6″ tall I seperate them n space them about 2 1/2″ apart. Each fall I harvest the ones grown that season and keep them in a cool dry darl place n use them throught the winter. They have a strong and pungent garlic flavor and are great for cooking, especially with pork. I have never tried to eat any other part of the plant than the bulbs but i would suppose the entire plant is edible. Hope this helps.


Joyce A Matuzak July 2, 2013 at 20:41

I have what I believe are wild onions growing crazy in my yard. The tops of the plant are curled into “pig tails” above a small white bulb; and the bulb in the ground in small, white, but segmented like the cloves in a garlic. I have never seen a flower per se. The whole plant smells like a pretty strong onion. Are we talking about the edible “weed” wild onion?


Learner May 2, 2014 at 22:39

This is EXACTLY what I have! I thought they were some sort of garlic but have been afraid to try eating them. They are completely volunteer, as far as I can tell, because they grow amid some other kind of plant. I’ve just been pulling them up the last several years because they are persistent.


Anonymous December 13, 2014 at 10:36

A guy named NativeSurvival on YouTube does a good job explaining your problem on onions, I’ve been watching his edible videos and he has one about identifying wild onions that match your plant.


Penny May 31, 2013 at 23:45

Today on one of the cooking shows they garnished the baked chicken with wild garlic flowers. We know it is a weed, but they talked about it like it was some rare flower. You are giving us a good education.


Robert May 19, 2013 at 09:28

In our lawn the chive type grow wild each Spring. They get mowed off and the smell is great.
Might they be transplanted into the garden for use in cooking? Will they transplant well or do they then need certain care to survive.

I’ve thought of digging clumps of sod to place into one area of the garden. But then the chive would have grass to compete with. Is there a simple method for moving the chive without the grass? I’m sure it would be easier to obtain seed, but where’s the challenge with that.

Just curious.


liz April 9, 2014 at 22:05

Yes, u CAN dig them up in the clumps an separate grass from the chive or wild onion clump. Cut back the top a little after planting and water well unless it rains.


Johnny Mosley May 17, 2013 at 23:46

We have plant that has oblong leaves and smells like sassafras when crushed,is it the real thing? the leaves are not like the ones on your video.
Really enjoy your work Thanks


Green Deane May 24, 2013 at 07:26

The leaves can vary.


John Williams May 15, 2013 at 21:35

We have these onions growing wild in every part of Texas that Ive been in. I’ve wondered about drying them and using them as a spice maybe?


Christopher Wanjek May 15, 2013 at 17:32

I’m rather confused. I thought wild onion and wild garlic were two different plants. I thought wild garlic was the one with long, thin, hallow leaves (like chive) and wild onion had long, thin, flat, grass-like leaves. Am I wrong?

Also, I’m curious what “onion grass” is. I thought it was in fact wild garlic.

I hope Green Deane can help here.


Green Deane May 16, 2013 at 09:16

They vary a lot… some solid stems, some round leaves, some flat leaves. The common name isn’t too important as long as they are an Allium.


Christopher Wanjek May 16, 2013 at 21:13

Thanks. But I thought it is Allium canadense (onion) versus and Allium vineale (garlic). But I guess colloquially, anything goes. Are you saying that Allium canadense is commonly called wild onion, wild garlic, and onion grass? Can Allium canadense be hollow and chive-like, or is it always flat? What I have in my backyard is hollow and chive-like.


Green Deane May 17, 2013 at 07:03

The common names are just that, and whether it’s common name is onion or garlic is rather irrelevant. A. canadense usually had a solid main stem and flat leaves. Other Alliums are different.


Bekah H. August 19, 2013 at 13:55

Christopher, that’s the same way the wild onion/garlic is around my house. I’ve always called them wild onions, but then a friend of mine said that it was wild garlic, and it greatly confused me.


Green Deane August 19, 2013 at 15:16

Wild Allium covers both bases.

liz April 9, 2014 at 22:03

Wild Onions are like chives, they grow in clumps and are hard to distinguish from each other. Wild garlic on the other hand, is a single hollow stem, growing to 2ft with a round bulblet of seeds on top in early summer. Ramps are totally different though from the onion family but have 3 flat leaves , not hollow and are strongest scent. All can be used the same ways. SO, anything in a clump is wild onion or chives, single is garlic and 3 flat stems, Ramp. Hope this clears it all up.


liz April 9, 2014 at 22:20

Christopher, U are correct! Onion grass grows in a clump like chives! So closely related u can use the same way.


Nathaniel May 15, 2013 at 14:55

I’ve really come to love the wild alliums. Several varieties pop up either in my yard or the surrounding area and I have taken to gathering them up whenever I find them. I particularly like including the wild garlic in making kimchi because the bulbs retain their crunch nicely and their flavor really lends itself to the whole pickling.


eswari April 27, 2014 at 03:46

How do you make Kimchi, Nathanial?


Harold August 31, 2015 at 00:22

I don’t know what type of kimchi you have been making. But my favorite one I eat alone like a snack. It is known as a spring variety because that is when the ramps are coming up. It only takes a couple of days to make and a good movie too watch. I wish I could give you the ratios and all of the ingredients.
Cucumber cut into 2 1/2-3″ wedges (the long Japanese style)
Fresh ground red pepper, fresh minced garlic, sesame seed oil
Fresh raw ramps cut into 1/8″ diagonal strip. Good luck


terri brittingham April 27, 2013 at 11:29

Thanks for the information and recipe. Very informative.


Em February 5, 2013 at 15:46

Are these the same as Egyptian or Top Onions ? I grow these since I like their looks and easy to grow.


Green Deane February 5, 2013 at 16:24

Egyptian onions are a related species.


liz April 9, 2014 at 22:23

Egyptian Onions however and huge and tall compared to the wild ones.


sandra stanford April 20, 2012 at 15:59

I would like to know where I might purchase the seed or seedling for wild onions or wild garlic, would you have any idea how I might obtain this plant or weed? as some call it. Any info would be greatly appreciated.

Thank you in advance,
Sandra Stanford


Green Deane April 23, 2012 at 15:16

B&T Seeds usually has everything. Or I can send you the email address of a fellow in North Florida who has some growing on his property now.


deborah ivery September 19, 2013 at 20:55

Please send me information also on how I can purchase wild onions? Grew up eating them. Unable to find them for sale in San Antonio.


Makayla Meese March 27, 2014 at 23:16

I live in OK and they grow numerous in my front yard. My sister and I make salads out of dandelions and onions with some soy sauce, it’s pretty good


liz April 9, 2014 at 22:23

No need to purchase when u can find them everywhere in early Spring, near or in woods. Good Luck. If it does not smell like onion and has NO odor it is not onion or garlic! Could be poisonous.


Sandra stanford June 20, 2015 at 08:27

Sorry,I kind of wardered off, but I’m Still interested and would appreciate the email address,I’m still looking for wild onions and garlic,thanks a lot for your reply.


Sandra stanford June 20, 2015 at 08:32

Please send email address,sorry for such a late reply.


liz April 9, 2014 at 22:25

Look for them in early Spring in woodlands and roadsides everywhere and in lawns. In lawns they are darker than the lawn and very noticeable.


mike January 19, 2015 at 15:06

I seen on the net you were looking for ramps/wild onion bulbs available in may for eating or transplanting, Sell them by the lb there is usually 20 iss p lb depending on size,



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