Wild chives

The leaves of this plant can be eaten raw, cooked, or dried for later use. They have a mild onion aroma and pair well in salads or as a flavoring in soups. The leaves are usually available from late winter to early the following winter, especially when the plant grows in a warm and sheltered spot. They are a good source of sulfur and iron. The bulbs are small, usually no larger than 10 mm in diameter, and can be harvested along with the leaves, after which they are used as spring onions due to their mild onion flavor. The flowers can be used as a garnish in salads. It is important to mention that the flowers of this species are quite dry and less desirable than those of many other species.