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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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Field Garlic (Allium vineale) is a non-native relative of chives that can be foraged in the colder months.
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Any leaves with a garlicky scent are edible. Field garlic leaves are thin and hollow. All parts of the plant are edible, including the leaves, bulb, and flowers.
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The bulb can be left in the ground for a more sustainable harvest, although field garlic is considered invasive by many.
The plant has a milder flavor than cultivated garlic and can be enjoyed raw or cooked. It can be used in place of chives or green onions in recipes.
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Field garlic has been used medicinally to lower blood pressure, decrease cholesterol, and sterilize wounds.
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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.