Wild Leeks (Allium tricoccum ) is a bulbous perennial that is native to North Carolina and much of the United States. Wild Leeks grow about 18 in. tall and can spread quite freely when well-sited. Both leaves and flowers have a delicious mild flavor, while the bulb is crisp and mild with a pleasant flavor that is a leek or garlic substitute, according to taste. The plant spreads by bulb offsets and aerial bulblets. Wild Garlic forms grass-like clumps of leaves topped with rounded clusters of star-shaped white flowers that bloom from late spring into summer. When leaves are crushed or mowed, the plant produces a strong, onion-like odor. Wild Garlic can be found in meadows, thickets, fields, forests, and lawns.
Wild Leeks are one of the oldest medicinal herbs known to man. Europeans have recognized its healing properties for centuries. Leaves and flowers may be eaten raw (salads) or cooked (in addition to soups, sauces, or stews). Bulbs can also be eaten raw or cooked. The leaves are edible; they can be used as salad, herb, boiled as a vegetable, in soup, as an ingredient for a sauce, and be a substitute for pesto in place of basil. The stems are preserved by salting and eaten as a salad in Russia.
0.02 g ~20+ Seeds
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