The same rule applies to these plants as with Ramps. If it looks like an allium AND smells like an allium, it is an allium. If it looks like an allium but does not smell like garlic, onions, etc., it is very likely poisonous. The nice thing about these plants, especially wild onions, is that they are fairly ubiquitous. They pop up in most lawns, old pastures, roadsides, etc. Always be careful about harvesting from roadsides though, as a lot of nasty stuff like petro chemicals runs off of roads when it rains and can contaminate the plants that grow near them. I never hesitate to harvest along quiet country roads that see little traffic, especially dirt and gravel roads. Unfortunately, unpaved roads are becoming a thing of the past. Pavement means run-off. Wild Onions and Garlic have excellent flavor. Generally, they are a bit stronger than garden varieties, and a little tougher. But, their flavor, abundance and convenience certainly makes up for that. Use these plants just as you would any other allium – salads, soups, cooked meats, fish, eggs, cheese, etc. I often use the tops along with or in place of chives.
Wild Allium “boursin”
Boursin is a delicious, tangy, spreadable herbed or heavily peppered cheese. As far as I know, it is generally made with goat cheese, like chevre. But, really you could make a similar cheese with a fresh, farmhouse style or cottage cheese, ricotta, soft sheep milk cheese, cream cheese, etc. Finely grated medium-hard cheese like blue, cheddar or Swiss (etc.) would be fine, but you will need to mix in a little cream cheese to bring it together into a spread…. And, if you did that, you could make a cheese ball by rolling it in chopped herbs, nuts and bacon… which is probably even better than the recipe below!
Ingredients:
Chevre
Finely
chopped wild Onion, Garlic, Ramps, Chives (etc.)
Finely
chopped herbs, to taste – I would always use parsley, at the very least. Any aromatic,
savory herb/s would be fine.
Salt and
pepper to taste
Optional
cayenne or a dash of hot sauce – I like it, but it is not traditional.
Simply blend it all together with a spoon. Let the flavors come together overnight in the fridge. Serve on crackers, toast, top a steak, etc. If serving with meat or smoked seafood like oysters, clams or fish, I think a dash or two of Worcestershire sauce added to the cheese spread is perfect. You can add a spoonful or two of this to and omelet, steamed/sauteed veggies, hot, cooked pasta or an Alfredo sauce… put some on a pizza… top a burger, etc. This wonderful blending of herbs and cheese dates back at least to ancient Greece, as it was described by Pliny the Elder as a “farmer’s breakfast.” When I grew up on the farm, breakfast was bacon, sausage, eggs, grits, biscuits, etc. Farmers need a good, calorie dense breakfast!
This article is an excerpt from
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Disclaimer
The information on this site is not intended to diagnose or treat any disease or condition. Nothing on this site has been evaluated or approved by the FDA. I am not a doctor. The US government does not recognize the practice of herbal medicine and their is no governing body regulating herbalists. Therefore, I’m just a guy who studies herbs. I am not offering any advice. I won’t even claim that anything I write is accurate or true! I can tell you what herbs have “traditionally been used for.” I can tell you my own experience and if I believe an herb helped me. I cannot, nor would I tell you to do the same. If you use any herb I, or anyone else, mentions you are treating yourself. You take full responsibility for your health. Humans are individuals and no two are identical. What works for me may not work for you. You may have an allergy, sensitivity or underlying condition that no one else shares and you don’t even know about. Be careful with your health. By continuing to read my blog you agree to be responsible for yourself, do your own research, make your own choices and not to blame me for anything, ever.
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