We put it in a pot and I want to cook with it, at least try it. Anyone done any cooking with them?
Oh good heavens, the wild onions at the back of my yard are wonderful...
the tops have both flowers and bulbets, which are bitter.... but the onions
below ground, are like pearl onions, maybe a little stronger, and are great
mixed in with pinto beans or Ranch Style peas.
Weird thing: after cleaning and peeling a batch, I covered them with water,
to use the next day. Next day, the water was gelatinous... clear gelatin.
Now I'm thinking this would go great in a potato soup or somethng, or mixed
with bacon fat to fry up something. Anyone else use that stuff?
I've seen on several gardening and weed sites that they are poisonous to animal and humans, it's not unfounded when so many sources have the same information! I'm apprehensive about using the ones I've found in my backyard because, while the symptoms are simple indigestion and such, but I'd rather not make my family suffer just for the sake of my curiosity and experimentation.
Yes, if it smells like an onion or garlic, it's probably safe to eat, although they do seem to get bitter in the warmer months. I've eaten wild onions in Virginia, Georgia, and here in NW Florida, and have never had any problems. Now there are supposedly plants that look like onions that are poisonous, but they don't smell like onions. Don't eat those.
Wild animals avoid ramps as far as I can tell and they are delicious! As foraging has become very popular many now pick/sell wild ramps. I know I have for years as they are in full bloom at the same time Morels are here. Nothing like a pot of creamy bacon and tater soup with wild ramps.
Correct. I just taught my 7 year old son this recently. We were out hunting Morels and he identified wild garlic. I told him to cut the top with his nail and smell it and if it didn't smell like onions/garlic to leave it alone. There are forms of Daffodil (If I recall correctly) and even worse, Death Camas that are similar in appearance to the untrained eye and can be mistaken for wild garlic or onions. These are indeed poisonous.
As for the cooking part, I feel the cultivated varieties are far superior in flavor, size, etc. However if you were out in the wild it is a cool way to bring interest to a meal, just make sure you ID the plant correctly. Wild Ramps are indeed nice, and if you stumble upon a form of wild garlic that looks substantial it might be cool to see how it would do if you cultivate it.
I just joined today and first want to say hi to everyone and also when I came across this post for wild onions, I want to say I'm glad to have come across this. I harvest wild leeks every year and have always been told they are "wild onions" I've never come across any that were bad but will do searches on them to see what they look like. Some people in my area of Penna. have them growing in their yards and I would like to compare them with the wild leek this spring. Thank you for the heads up on the wild onion.
I have decades of foraging experience, have many books, confer w/many foragers (including those who sell to restaurants) on Yahoo! Groups, and I can say definitively that if it looks like an onion, and tastes like an onion, then it is an Allium species. All Allium species are edible, period. Though, like w/anything, there are limits (even too much water isn't safe, in part due to electrolyte imbalance...), and like some foods, cooking can dissipate the strength (try eating a bunch of raw garlic cloves and see how your stomach feels, or try mild roasted garlic and watch how many more you can eat w/o stomach issues...).
Sam Schaperow, M.S.
You're unlikely to mistake a wild onion for a ramp [sometimes called wild leek]' The leaves are very different. tall and thing withy small flowers later in the season for the onions and shorter, broad kind of lily of the valley looking for ramps. ramps also have a very short season. Some plants that look like wild onions, apparently, can cause mild poising in humans. See a foraging site for details.