If we called a weed by any other name would we regard it with the same disdain? Allium Triquetrum – triangular (-tri) cornered (-quetrum) leaves and flower stems. These features readily distinguish it from the other species in the Allium genus. Three-cornered leek or garlic, Angled onion, Triangular garlic and Snowbell garlic which sounds much prettier, could calling Onion weed Snowbell Garlic make this wild edible sound more appealing?
Onion weed is a very versatile wild food. The bulbs, stems, leaves and blooms can all be consumed. A great addition to your pantry whether camping or at home. In spring the snowbell like flowers bloom, add these to a salad or salsa for a delicate onion flavour. The stems and leaves can be used in place of spring onions in salads, pestos or a stir fry. Or add to savoury baked dishes like Kuku, or my favourite Wild Green Pie. Little pearly white bulbs develop in summer, perfect for preserving as tiny pickled onions to add a wild garnish to your favourite cocktail.
Rustic Campsite Salsa
This simple salsa is a perfect way to introduce onion weed to your diet. Onion weed is perfect for people new to forging. Easily identifiable and often abundant in gardens, parks and wild spaces and in New Zealand campsites too.
Ingredients:
- Tomatoes
- Lemon
- Avocado
- Chilli
- Onion weed – leaves, flowers and stems
- Garlic
- Coriander or basil
- Seasoning
Method:
Wash the onion weed, pick the flowers off the stems before finely chopping the stems and leaves.
Dice tomatoes and avocado season with salt and pepper, coat with lemon juice and put into a bowl.
Finely chop coriander leaves, dice chilli, remove seeds if preferred, add to salsa.
If new to using onion weeds, just add the flowers, otherwise sprinkle some sliced stems and leaves, stir and taste.
Serve with corn chips, crackers or fresh bread, preferably with friends in the sunshine.
