The Feisty Forager: Onion Grass
March Madness — Day 3
Looking for something zippy to put in your salads and sauces? You’ve probably been walking on this all winter, and its unruly-looking tendrils are staring at you from leafy patches on the edge of the woods, or from the very center of your lawn.
Onion grass (Allium spp.), also known as wild chives, wild garlic, crow garlic, feral chives, is generally ignored because it is so plentiful, but just a few strands can wake up your vinaigrette, or spice up your sandwich, or brighten your scrambled eggs.
Chop them fine and sprinkle them on pasta, stir them into pinto beans, or blend them into butter and spread on a cracker. Dig up the bulbs and slice them for an extra crunch, or turn them into a pesto.
While you’re waiting for other plants to emerge this month, make friends with what’s under your feet!
For more recipes from the field and forest, check out Appalachian Appetite: Recipes from the Heart of America.
