Crow garlic

Allium vineale

herb · leaf

Thin hollow leaves tasting of garlic and chives, and small bulbils, raw or just seared.

Origin

Europe and the Mediterranean

Where to find it

It grows in vineyards, on banks and in dry fields; in North America, it has invaded pastures and gives cows' milk a garlicky taste.

Season (United States)

March to May · grows in your region

Preparation

Leaves and bulbils are washed and snipped; a minute in the pan is enough. Chop or crush it, then wait ten minutes before cooking: that is how long its sulfur compounds take to form.

Molecules

Allium sulfur compoundsIn small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

In the wheat fields of old, it sometimes gave bread a garlic taste.