Wild chives are also known as allium (Latin for garlic). They grow in wet meadows and near lakes (and in my garden) with a lovely small pink or purple flower. Traditionally the bulbs were harvested before the plants flowered and used raw or cooked. They were also used to flavor wild meat and salmon while the crushed bulbs were often used as disinfectant and prevented swelling caused by insect bites. Because the flavour is so mild, with small children I began using it in mashed potatoes, potato or egg salad, as well as anything I would normally use green onions and the flowers are beautiful in salads.
AIRdirondack Art Project