Amaryllidaceae

Amaryllis Family

Wild Onions

FAMILY: Amaryllis family (Amaryllidaceae) – Allium genus. The Allium genus has traditionally been placed in the Liliaceae (lily family).

SPECIES: All species of the Allium genus are edible. Common southwestern species listed in ethnobotanical literature include: #1 tapertip onion (Allium acuminatum Hook.). #2 twincrest onion (Allium bisceptrum S. Watson). #3 nodding onion (Allium cernuum Roth). #4 Geyer’s onion (Allium geyeri S. Watson). #5 large-flower or big-petal onion (Allium macropetalum Rydb.). #6 Nevada onion (Allium nevadense S. Watson). #7 textile or prairie onion (Allium textile A. Nelson & J. F. Macbr.).

TO UTILIZE AS FOOD: Warning! Similar-looking plants, such as crow poison (Nothoscordum bivalve), may be harmful.

Bulbs of all onions are reported to be edible (Kirk pp. 171-173). In addition, the leaves of species #1, 2, 3, 5, and 6 and the flowers of species 5 and 6 are edible. The onion-like smell is unique to the Allium genus. No other southwestern members of the amaryllis family have parts that smell like onions. Bulbs of wild onions (based on the species noted below) are rather small, but they have a spicy kick. Main bulbs average 8-15 mm in diameter. Additional bulblets branching off the main bulbs are even smaller (when present). Although the bulbs are located near the surface, digging up enough for a meal could take all day (maybe 2 days), and the rocky soils of arid regions don’t help. The flavor and texture are essentially the same as commercially grown onions, except the texture of wild onions may be a little more chewy and mucilaginous. Edible portions are protected by multiple layers of tough skins that readily peel away. Only a few wild onions are needed to impart a zesty flavor to soups, stews, or stir-fries. Sautéed, batter-fried, or fire-roasted wild onions are a special treat. Culinary possibilities are limited only by the imagination. Stems and leaves of wild onions can be used like chives. Both parts are rather stringy, but chopping them effectively solves this problem. Stems, leaves, and flowers are excellent tossed on sandwiches. Wild onions are fine plants to encounter on the trails. Foragers can find them in spring, summer, or autumn depending on the species and growing conditions.

NOTES: Every genus in this book was a challenge, but the Allium genus was an exceptional challenge that took me to the farthest reaches of the Southwest including places like the Desatoya Mountains of Nevada, Wasatch Mountains of Utah, San Juan Mountains of Colorado, and Huachuca Mountains of Arizona. Although I found most of the species I was looking for, I was hoping to find more. I based the field assessments on: tapertip onion (A. acuminatum), twincrest onion (A. bisceptrum), Brandegee’s onion (A. brandegeei), nodding onion (A. cernuum), Geyer’s onion (A. geyeri), and big-petal onion (A. macropetalum). Bulbs and leaves of these species had a similar flavor, texture, and aroma. Those parts of other species probably have similar qualities, but I can’t be sure of that until I try the multitudes of other species. Wherever I found wild onions, they were growing in colonies. These colonies were extensive, sometimes spread thin over entire fields, other times localized into dense populations. Despite the impressive numbers, it didn’t take long to realize that wild onions would probably never satisfy my hunger. They certainly satisfied my craving for good flavor, but the bulbs were too small to make a meaningful contribution in terms of calories. Wild onions are a side dish rather than a main course. In my opinion, the flavor they offer makes foraging worth the effort, and I’m thankful for that flavor. Another thing to be thankful for is the resilience that wild onions demonstrate against abusive land management. Wild onions are survivors. They will be there for future generations.

IDENTIFICATION: The Allium genus is easy to recognize, but distinguishing the more than 110 species is difficult. The onion-like aroma is a primary feature of the genus. Similar-looking plants lacking an aroma indicate a different genus. Wild onions are grass-like plants emerging from scaly bulbs. The narrow leaves generally attach to the bases of the plants. The flowers are ovary superior and arranged in terminal umbels with conspicuous bracts at the bases of the umbels. Most members of the amaryllis family don’t have flowers arranged in umbels. Of those in the Southwest that do (Brodiaea, Dichelostemma, Androstephium, Leucocrinum, Nothoscordum, Triteleia, and Triteleiopsis), the petals and sepals are usually fused into short tubes, bells, or cups. Petals and sepals of wild onions are usually not fused, or fused only at bases.

Description of wild onions (the Allium genus): FORM grass-like plants with an onion-like aroma; emerging from bulbs; LEAVES simple, basal, few, and soon withering; blades linear; flat, curled, or rounded in cross section; solid or hollow; and often ridged lengthwise; margins entire; FLOWERS regular, perfect, and arranged in terminal umbels subtended by 1-3 nongreen bracts (spathes); additional bractlets subtending individual flowers not present; perianth parts 6, free (or fused only at the bases), white, pink, blue, or purple; ovaries superior, 3-lobed, and often crested; styles 1; stigmas head-like or 3-lobed; stamens 6; filaments broad at bases and fused into rings; FRUITS capsules; HABITAT associated with many different floristic communities over a wide range of elevations in the Southwest and elsewhere; blooming throughout the growing season.

REFERENCES: Kirk (pp. 171-173) indicates that all species of the Allium genus produce edible bulbs. #1 tapertip onion (Allium acuminatum): bulbs Moerman (p. 37); leaves Moerman (p. 37). #2 twincrest onion (Allium bisceptrum): bulbs Couplan (p. 520) and Moerman (p. 37); leaves Moerman (p. 37). #3 nodding onion (Allium cernuum): bulbs Couplan (p. 520) and Moerman (p. 38); leaves Moerman (p. 38). #4 Geyer’s onion (Allium geyeri): bulbs Couplan (p. 520) and Moerman (p. 39). #5 big-petal onion (Allium macropetalum): entire plant Moerman (p. 40). #6 Nevada onion (Allium nevadense): entire plant Moerman (p. 40). #7 prairie onion (Allium textile): bulbs Couplan (p. 520) and Moerman (p. 40).