Sand leek

Allium scorodoprasum

herb

A small, mild-flavored garlic whose cloves are eaten, along with the purple bulbils that form at the top of the stem.

Origin

Europe and the Caucasus

Where to find it

In meadows, hedges and dry woodland edges, from Sweden to the Caucasus; it is picked in early summer, when its heads form.

Season (United States)

June to August

Preparation

Cloves and bulbils are peeled and used like garlic, raw or cooked; the young leaves are chopped like chives. Chop or crush it, then wait ten minutes before cooking: that is how long its sulfur compounds take to form.

Molecules

Fructans (inulin, FOS) · Allium sulfur compoundsIn small amounts, not counted Lutein and zeaxanthin · Chlorophyll

Did you know?

Its Latin name means “garlic-leek”: it takes after both.