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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.
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.
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.
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.
