Wild Garlic (Allium vineale / Allium canadense)

Oniony and bold. A pantry weed with flavor power.

What It Is

Wild garlic is a hardy roadside herb with hollow leaves, papery bulbs, and an unmistakable oniony scent. Found in lawns, meadows, and disturbed soils, it’s a reliable spring green that can stand in for garlic, chives, or scallions in nearly any dish.

Use It Like This

Leaves

• Chop fresh into eggs, biscuits, or salads.

• Blend into savory pestos.

• Dehydrate and crush into seasoning salt.

Bulbs

• Roast whole like pearl onions.

• Quick-pickle for wild relish.

• Toss into soups, stir-fries, or meat rubs.

Tip: Wild garlic leaves appear before many other greens — making it a March favorite for early flavor.

Harvest Notes

• Crush leaves or bulbs to confirm that signature allium smell.

• Look for clusters and harvest sparingly, leaving plenty behind.

• Avoid patches near roadsides or treated lawns.

Wild Pantry Snapshot

If you’ve got wild garlic, you’ve got instant flavor. From biscuits to broth bombs, it’s a forager’s essential seasoning.