This simple recipe from Monique Eve Miller will keep you in onions well beyond the onion weed season! Onion weed (Allium triquetrum ) is very easily foraged at this time of year – in the spring as the weather warms up. Look for clumps of the tell-tale three cornered stalks, glossy leaves and nodding white flowers. It’s smell when picked or crushed is unequivocally onion-y. As it’s name suggests it is a weed, and care should be taken when foraging to ensure it has not been sprayed, nor is grown in contaminated soil.
Fermented whole onion weed recipe
1. Wash well, removing any dirt for the bulb & stems.
2. Chop off the roots (soil can make weird flavours in ferments)
3. Curl into a jar until full.
4. Mix up 2% salt brine (by weight of water)
5. Pour over and fill the jar. Make sure the onion is entirely submerged.
6. Put the lid on tightly.
7. Leave out of direct sunlight for at least 4 weeks.
8. When fermented, enjoy as a condiment or add to cooking for a taste that’s somewhere between garlic & onion with a sour fermented zing.
Monique Eve Miller is a permie, fermenter, weeds eater, workshop & PDC facilitator at CERES & market gardener at @CeresJoesMarketGarden
For more information on foraging for onion weed and other common weeds check out the Weed Foragers Handbook, available in the Pip Shop.