Allium Triquetrum is known by many names, angled onion, triangular garlic, three-cornered garlic or leek. In New Zealand it is most commonly known as Onion weed, but I think the prettiest of the names and the one I like best is Snowbell garlic. Maybe if it was commonly known as Snowbell garlic, it wouldn’t be viewed with such distain by gardeners.
Its triangular cornered leaves and flower stems, give its name (tri– three and quetrum– cornered), it is this feature that distinguishes it from the other species in the Allium genus, which in includes onions, garlic, scallion (sometimes called spring onion), shallot, leek and many other wild species.
All of its parts are edible, from its roots to its flowers which bloom in spring, these have a delicate flavour and are an attractive addition to a salad. The little onion-like bulbs which grow in summer after the plant has died back can be harvested in late spring and made into tiny white pickled onions.
Apart from being an obvious substitute for spring onions in salads, add it to savoury baking, egg dishes, soups or stir-fries.
While camping I used it in a chunky avocado tomato salsa instead of onion. I love using the subtle flavoured flowers in salads mainly because they are pretty and they add a delicate hint of onion.
Chunky avocado salsa is best eaten with friends on sunny days.