Are there different types of wild garlic?

Posts

• Dovefromabove Posts: 88,147

  April 2023 edited April 2023

  Yes that’s Allium triquetrum… it spreads like wildfire and is incredibly frustrating… it can be eaten and does taste a bit garlicky, but it isn’t half as good as the real thing which is Allium ursinum. 
  
  

  I’d keep it out of your garden if you can. 

  
  

  The last owner of my garden planted it here and it’s an invasive PITA. 😡 
  
  
  
  

  
  Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
  
  
  
  
  
  

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• Papi Jo Posts: 4,254

  April 2023

  Totally agree with @Dovefromabove ! That Alium triquetrum is a pest. I suggest promptly throwing it away into your best enemy's garden.

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• msqingxiao Posts: 482

  April 2023

  Thanks both! Bit frustrating but will chuck it into my dinner to have a try....

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• Dovefromabove Posts: 88,147

  April 2023 edited April 2023

  Try chopping some and stirring it into creamy mashed potato. It works like that.  

  Remove the flowers … it seeds like crazy! 

  
  Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
  
  
  
  
  
  

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• JennyJ Posts: 10,576

  April 2023

  I would lose it if I were you. Sooner or later it will escape and then you'll be overrun with the stuff.
  

  Doncaster, South Yorkshire. Soil type: sandy, well-drained
  

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• msqingxiao Posts: 482

  April 2023

  Made them into dumplings (with pork mince) and pancakes for dinner. The flavour is too subtle. So yes the rest of the plants will go into the green bin tomorrow...

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• Winston_The_Gravity_Man Posts: 263

  April 2023

  S'very nice chopped up and added to a salad.  Problem is that it starts wilting as soon as you pick the leaves so if you're picking it wild then you might want to run home with it.  Or maybe ice it ?
  

  When there's always biscuits in the tin, where's the fun in biscuits ?
  

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• pinut Posts: 194

  April 2023

  As others have mentioned, this wild leek has a very mild taste and tender texture when cooked.
  
  The best recipe for it is a Vietnamese-type broth with tofu. The most basic version consists of just water, salt, wild leek (chopped into 1inch lengths) and soft-set or medium-set tofu chunks (about 1.5inch).
  
  Put water, wild leeks and a pinch of salt into a pan and bring to the boil. Turn the heat down a little then add the tofu and cook with the lid on for a 1-2 minutes - the tofu  should only be partly cooked and not fully cooked.
  
  The broth has a clean taste and a delicate aroma which slightly contrasts and brings out the taste of the tofu.
  
  A more sophisticated version uses a meat stock base (skimmed to remove oil) and a slice of ginger.
  
  Wild leek is a very useful plant to have around. I have found that it is predominantly a cool weather plant (it dies off in summer) so it is a good food source between autumn and spring when very little else grows. 
  
  
  

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• Obelixx Posts: 30,090

  April 2023

  That one grows wild round here but its spread is restrained by heat and drought.
  
  I did bring a clump of the ursinum type with me from our garden in Belgium and carefully nurtrued it in a semi-shaded damper spot but then OH "weeded" it.  Got my revenge a couple of weeks ago at a local plant fair where he had to fork out 24€ for 3 plants!  
  
  Another garlicky plant is tulbergia which is edible and decorative and can cope with sun.  I've bought some of that to plant near roses to help deter aphids but mostly cos I like it.

  Vendée - 20kms from Atlantic coast.
  

  "The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."

  Plato
  

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