These allium were sent to me from Oregon, simply labeled as "wild onions". Originally, I thought they were ramsons (Allium ursinum), which grow wild in my area in the early spring. However, the triangular stems were exceedingly long and lacked the characteristic broad leaves that often cause ramsons to be confused with lily of the valley (a toxic plant). Further research revealed that they are, in fact, Allium triquetrum, commonly known as three-cornered leek, a species of Allium indigenous to the Mediterranean. They are also reported to grow in temperate areas of Britain and Japan. In the US, they are only found along coastal Oregon and California, where they are classified as an invasive weed.
All parts of the plant possess a refined leek/garlic flavor and aroma. The bulbs are dense and crisp, like water chestnuts, and are mild enough to eat raw, as are the lower part of the stems. The dark upper stems are fibrous and need to be cooked. The loose clusters of white flowers are more delicate in flavor. After the petals fall, the developed bulbils resemble caper berries, but with a subtle sulphuric flavor.
I see an extraordinary Gibson Martini in my near future.
Playing with Fire and Water 