If you are considering growing this, expect it to take over your gardens. It isn't garlic, it isn't onion; it's somewhere in between. It resembles a "walking onion" where it forms new bulblets on the flowerstalks, which fall and make new clumps. The flavor is almost the same as regular garlic.
This is an infested peony bed of mine - the white heads were flowers, then they develop little bulbs.
As they mature, the bulbs are ready to drop off
You'll need to winnow out the papery remains of the flowerhead.
Oh lookie, hot peppers and immature coriander seeds that still taste like cilantro
After going through a food processor, fragrant peppery salt - works well in an Asian-style soup
But wait, there's more! You can pull the entire plants (this was another failed attempt at eradication) and separate the group of bulbs around the woody central flower stem which is the only part of the plant you can't easily use. These were dug when the flowers were still just buds; they can also be handled like the cloves.
DIY garlic salt - but because of the moisture, it has sort of a pasty, crumbly texture
You can also use the green leaves and white stems as you would use green onions, in salads, soups, etc.
But a final word of warning: This stuff wants to RULE the WORLD so once you start it in your gardens, you'll probably never be able to get rid of it.
Wiki: http://en.wikipedia.org/wiki/Allium_tuberosum
This is an infested peony bed of mine - the white heads were flowers, then they develop little bulbs.
As they mature, the bulbs are ready to drop off
You'll need to winnow out the papery remains of the flowerhead.
Oh lookie, hot peppers and immature coriander seeds that still taste like cilantro
After going through a food processor, fragrant peppery salt - works well in an Asian-style soup
But wait, there's more! You can pull the entire plants (this was another failed attempt at eradication) and separate the group of bulbs around the woody central flower stem which is the only part of the plant you can't easily use. These were dug when the flowers were still just buds; they can also be handled like the cloves.
DIY garlic salt - but because of the moisture, it has sort of a pasty, crumbly texture
You can also use the green leaves and white stems as you would use green onions, in salads, soups, etc.
But a final word of warning: This stuff wants to RULE the WORLD so once you start it in your gardens, you'll probably never be able to get rid of it.
Wiki: http://en.wikipedia.org/wiki/Allium_tuberosum
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