The Stinky Rose -- by Coy Domecq

Sometimes, when walking through a forest, you can smell them before your eyes spy the source of the pungent odor. The common “wild garlic” grows in damp bottomlands of deciduous woodlands. They need a little sun to produce the verdant leaves and pearl-shaped bulb that pack a flavorful punch. These plants, among the genus Allium, are also known as wild onions, field garlic, or as noted above, stinky rose. The wild garlic is not a true garlic but, like all onions and true garlic, is in the Lilly family.

Many native Indian peoples used wild garlic to supplement their diet nutritionally but also to add variety to the taste of a bland winter palate. There are reports of some tribes who refuse to eat the plant because they considered the taste too strong and unpleasant. For those who chose to gather and eat the plant, they were rewarded with the benefit of a great taste and health benefits. According to medical research, the disulfide chemicals found in plants within this genus have strong links to the reduction of cholesterol levels, blood pressure, coronary artery disease and risk of stroke. They also contain anti-oxidant flavonoids that are considered beneficial in fighting infectious agents and some forms of cancer.

This is yet another example of nature’s bounty that is a gift that keeps on giving.

As with all wild-foraged foods, positive identification is imperative. There are some similar looking plants that are toxic to both man and beast. Don’t take chances.