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Is it safe to eat the wild onion/garlic chives in my yard?

Jerseygirl111 Dec 27, 2011 06:13 PM

I'm not sure which they are. They are really skinny round chives with small white bulbs under ground. They look like oniony chives but smell garlicky when pulled out. My husband always gets nervous when I ask about eating wild things, such as the blackberries and tiny strawberries that grow in the backyard...


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  1. Mutch2Do RE: Jerseygirl111 Dec 27, 2011 06:40 PM

    I don't use pesticides and also have these growing in my yard - I watch for them every year and eagerly pluck them up for use in my cooking. Enjoy!

    4 Replies
    1. re: Mutch2Do
      Jerseygirl111 RE: Mutch2Do Dec 28, 2011 10:54 AM

      Thanks! Can't wait to add them to my soup! Do you know, are they garlic chives?

      1. re: Jerseygirl111
        soupkitten RE: Jerseygirl111 Dec 28, 2011 11:12 AM

        the wild garlic chives i know have flat leaves...

        1. re: Jerseygirl111
          Mutch2Do RE: Jerseygirl111 Dec 28, 2011 11:35 AM

          I use them for everything from soups to stir frys to scallion cakes. Perhaps a quick internet search on foraging in your area would help you discern whether you have chives or garlic (I've seen both and they're similar), then you can move forward from there with their uses (nutritional as well as medicinal). Good luck!

          1. re: Mutch2Do
            jumpingmonk RE: Mutch2Do Jan 1, 2012 05:38 AM

            t's a little hard to tell (there being so many species of wild Allium in the US) but commenest on the east coast (I'm working on the assumption that, based on your screen name, you live somewhere on the East coast) is what is called Crow Garlic, Allium Vineale (if you take the bulbs at the bottom apart (particualry at the end of the season, when they have gone browish and died above ground) is is sort of a mixed bulb, with most of the cloves covered in hard shells (like on domestic garlic) but the inner 1-2 larger ones bare? and in the summer does it make a ball of either bright purple flowers or bulbils (it's bitsy little cloves produced on top of the flower stack, or both? those would be some identifying characteristics) Garlic chives (Allium bulbosum) actually do have flat leaves. Crow garlic is edible, though a lot of people think the bulb at the bottom tastes a little too acrid to be pleasant, particualry when it is mature.) If the plant is shorter and the bulb on the bottom reall does look like an onion (i.e. there are no seperate cloves inside though there may be two full bulbs attached to each other at the base) it may be the "wild garlic" I buy each spring at the farmers market (I keep forgetting to ask the guy what species it is)

      2. a
        AsperGirl RE: Jerseygirl111 Jan 1, 2012 06:11 AM

        The flower buds are especially good

        6 Replies
        1. re: AsperGirl
          Jerseygirl111 RE: AsperGirl Jan 1, 2012 11:22 AM

          I am in NJ, specifically on the coast. While we do have snow here, the green "stemmy" part never seems to die back, it stays green forever. The stalks are round and hollow. There are no discernible cloves on the bottom, just a white bulb. The bulbs never get bigger than 1/2 inch. My hubby said they most resemble wild scallions.

          1. re: Jerseygirl111
            jumpingmonk RE: Jerseygirl111 Jan 1, 2012 02:27 PM

            In that case, they may be the same as the "wild garlic" I get in the spring. You're lucky in that case, that is quite tasty (and quite expensive, if you arent lucky enough to have a patch) I'm been trying to stablaize a patch of that in my own garden (amongst other things, it's one of the few garlics that will grow in shade. It doesnt need it, but it can take it)

            Incidentally I foraged something really interesting last autum. It looks just like the crow in build (few hards, around a soft) except the bulb is a good 2-3 inches across (i.e. about the size of a domestic garlic head) I'm plainning to plant it next spring; it may be a superstrain of wild garlic.

            1. re: jumpingmonk
              Jerseygirl111 RE: jumpingmonk Jan 2, 2012 10:11 AM

              Wow, I am so excited about this. I am going to try and post some pics! I am a big veggie gardener and love the idea of eating off the land...

              1. re: Jerseygirl111
                mgebs RE: Jerseygirl111 Apr 4, 2012 02:05 PM

                You may be describing what we, in Mi. and elsewhere, call ramps. They have become quite popular as a foraged food and many places are becomming over foraged. Professionals sell them at farmers' markets for $$$. What makes a professional? Someone who devotes many hours a day to the task of foraging,sometimes to the detriment of the crop, for the financial reward of a scarce crop sold to people who do not forage. If you do start a "patch" just take a few from each bunch. They can be used from their tops to their toes!

                1. re: mgebs
                  soupkitten RE: mgebs Apr 5, 2012 01:23 PM

                  ramps usually have rosy-pink bulbs, & the op describes white ones.

                  love ramps, though. hurray, it's spring!

                  1. re: soupkitten
                    jumpingmonk RE: soupkitten Apr 5, 2012 04:47 PM

                    Plus she said they had round leaves (like chives) and ramps have wide, flat ones.

        2. m
          M_ichel RE: Jerseygirl111 Apr 5, 2012 12:31 PM

          Do they move???

          Here's the reason I'm asking: many years ago, my mother visited China. Towards the end of her trip, in a restaurant, she made a comment to the waiter about the huge variety and diversity of Chinese cuisine.

          To which he replied: "Ma'am, if it moves, we eat it."

          So... do they move?

          6 Replies
          1. re: M_ichel
            Jerseygirl111 RE: M_ichel Apr 12, 2012 03:13 PM

            Alright, I am going to try to post a picture...

            1. re: Jerseygirl111
              Jerseygirl111 RE: Jerseygirl111 Apr 12, 2012 03:34 PM

              Here are the pics. Hopefully it worked!

              1. re: Jerseygirl111
                jumpingmonk RE: Jerseygirl111 Apr 12, 2012 04:42 PM

                Crow Garlic, no question

                1. re: Jerseygirl111
                  M_ichel RE: Jerseygirl111 Apr 13, 2012 05:16 PM

                  Not ramps. For sure.

                  Good luck and let us know what the taste is like!

                  1. re: Jerseygirl111
                    greeneggsnham RE: Jerseygirl111 Apr 17, 2012 01:38 PM

                    I have some of the same things. Cooked them up in a clam pasta dish (part of the Cookbook of the month). They were very tasty although the outer stem was definitely a little tough. Next time I will peel more layers off.

                    1. re: greeneggsnham
                      Jerseygirl111 RE: greeneggsnham Apr 23, 2012 11:17 PM

                      Did you use the bulb or the green stems? Because the green stemmy part doesn't have layers...

              2. hill food RE: Jerseygirl111 Apr 23, 2012 11:32 PM

                in the Midwest as a child we'd chew on them for the 'bite' taste while playing in the yard. if you don't use pesticides or excessive fertilizers I'd use 'em just like you would scallion or chive. why not, right?

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