Allium ursinum is a bulbous perennial that is native to damp shaded woods in Western and Central Europe and northern Asia. It produces small rounded bulbs on branched rhizomes. Each year, leaves appear in late winter, flowers bloom in spring, and seeds mature by mid-summer at which point the plants die back and go dormant until the following late winter. Each plant bears 2-3 distinctive, deep green basal leaves somewhat reminiscent of the leaves of lily-of-the-valley. If bruised or crushed, the foliage emits a strong onion/garlic-like aroma. Flattened, 2-inch diameter, loose umbels of star-shaped white flowers bloom in spring atop leafless stems rising to 6-12" (less frequently to 18") tall. Each umbel bears 15-20 flowers. Leaves and flowers may be eaten raw (salads) or cooked (addition to soups, sauces or stews). Bulbs can also be eaten raw or cooked. Zone 5-9B.
Other Names: Buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, bear’s onion, Bärlauch, Waldknoblauch, Ail sauvage, Ail des ours, erba orsina, beerlook, ajo de oso, Ramsen.