Woodland garlic (Tulbaghia)

Tulbaghia alliacea

leaf · root · herb

Leaves cooked as a relish, or chopped in place of shallot; the rhizome is cooked with meat or roasted.

Origin

Southern Africa

Where to find it

In grasslands and on rocky slopes in the Cape and KwaZulu-Natal.

Season (United States)

all year round

Preparation

The leaves are snipped like chives; the rhizome is washed and cooked with the dish.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthinIn small amounts, not counted Allium sulfur compounds · Vegetable nitrates · Chlorophyll

Did you know?

In English it is called wild garlic.