The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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This item was last sold on : 02/12/21
Wild onions have long slender green leaves, like thick blades of grass and have a definite onion smell. The tall stalks grow together in small clumps and sometimes reach up to two feet in height. Delicate white or light pink blossoms bloom among the thin leaves and give off an oniony-garlic scent. Once the flowers fall away, tiny bulblets or small cloves remain which are edible. Just beneath the dirt, Wild onion has small, oval shaped bulbs that look like small onions. The bulb offers a pungent onion flavor, while the green tops are milder.
Foraged Wild onion is available in the winter and early spring.
Botanically known as Allium canadense, Wild onions are known as Meadow garlic or Wild garlic and are a favorite of foragers. The intense onion or garlic smell can help differentiate Wild onions from a look-a-like called ‘Crow’s Poison” which is a toxic plant that has no smell. As with all foraging, it is important to make sure a plant is identified properly prior to consumption.
Every part of the Wild onion is edible. It can be enjoyed raw or cooked, in salads or soups. The tops can be used just like chives or even leeks, chopped into various different sizes depending on the dish. Wild onions can be pickled or dried for later use.
Wild onion juice has been used as an insect repellent, though a rather weak one. Making a tea from the bulb of the Wild onion has been used to control coughs and calm digestive upset.
Allium canadense prefers cooler weather; it is native to eastern and central North America. Wild onions can be found in the US along the east coast, as far south as Florida and as far west as Colorado.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Foraged Onion. One is easiest, three is harder.
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