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Victory onion

Allium ochotense, A. victorialis

herb · vegetable

⚠️ Toxic look-alike

Never eat this plant unless you are certain it is not its toxic look-alike.

In spring, its young shoots come up among those of white false hellebore, which is deadly, and of autumn crocus; in Japan, foragers die of it almost every year. Victory onion has two or three smooth, broad, elliptical leaves rising from a stem wrapped at the base in a fibrous, net-like sheath, and a very strong garlic smell when crushed. False hellebore leaves are pleated like an accordion, arranged in a spiral around a stem, with very marked veins and a downy underside; autumn crocus leaves come up in a tuft from the ground, with no smell. False hellebore causes, within one to four hours, vomiting, tingling, a drop in blood pressure and a slowed heart; autumn crocus, the failure of several organs. The smell of garlic stays on your fingers: crush each leaf one by one, with clean hands.

If in the slightest doubt, leave it. If you feel unwell after eating it, even several hours later, call Poison Control (1-800-222-1222) or 911.

Broad leaves with a powerful garlic taste, in tempura, stir-fried with pork or marinated in soy sauce in Hokkaidō.

Origin
Mountains of Europe and Asia (Hokkaidō, Alps)
Season (United States)
April to June
Preparation
The leaves are rinsed and eaten raw, sliced, or stir-fried for a minute; they are also marinated in soy sauce. When gathered, they must smell strongly of garlic: without that smell, they are not eaten. 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?
Its Japanese name means “ascetics' garlic”: mountain monks ate it to keep going.