wild garlic

there are so many types are there any universal rules for it ??

Are you asking about harvesting or eating? We have tons of wild chives I think their uses would be similar. Up here we can gather them (chives) from late May until around early July when they start to get woody. The don't dry well but they make a great vinegar. I think it takes about a half pint of chopped chives to make a quart of vinegar, you can make it to taste. If you eat them fresh you can us them in salads, vinaigrette, egg dishes, fritters(my favorite).

I think all Alliums are edible so have at it!After researching 40 sp. of perennial alliums for food,I found good ol garlic to be one of the easiest to naturalise and have since found patches wild from old gardens.

i was under the impression that some garlics have look a likes that are poison

the garlic in question has a purple bloom that comes off the shoot in a curl i call it pig tailed

charles johnson "carbonout" wrote:
i was under the impression that some garlics have look a likes that are poison

the garlic in question has a purple bloom that comes off the shoot in a curl i call it pig tailed

I don't if this is true with wild garlic but if you crush wild onions & chives in your fingers they will smell like onions, look alike don't have the onion smell. Your description does sound like wild garlic.