View photos of the edible plant, Allium bisceptrum (Twincrest onion), profiled in the Wild Edible Series: Arizona, California, Nevada, and Utah.
A passage from Wild Edible Plants of Arizona:
All Wild onion species can be distinguished
from other monocots by their distinctive onion scent. The entire plant – leaf, flower stalk (scape), flowers, and bulb are equally edible.
View photos of the edible plant Allium macropetalum (Wild onion), profiled in Wild Edible Plants of Arizona and Wild Edible Plants of New Mexico.
A passage from Wild Edible Plants of Arizona:
All Wild onion species can be distinguished from other monocots by their distinctive onion scent. The entire plant – leaf, flower stalk (scape), flowers, and bulb are equally edible. The bulb has the strongest flavor; the herbaceous portions – the mildest.
A passage from Wild Edible Plants of New Mexico:
If it looks like a Wild onion, yet has no onion smell, unless properly identified as another edible plant, then do not eat it. The plant is not Wild onion, but likely another related plant – some of which are edible, but some too are toxic (for instance, Deathcamas).
View photos of the edible plant Allium geyeri (Wild onion), profiled in Wild Edible Plants of Arizona and Wild Edible Plants of New Mexico.
A passage from Wild Edible Plants of Arizona:
The two abundant species of Wild onion in Arizona are Allium cernuum (Nodding onion) and A. geyeri (Geyer’s onion). Common to conifer–Aspen elevations, these plants are found from the Navajo Reservation and Flagstaff to the Mogollon Rim and White Mountains.
A passage from Wild Edible Plants of New Mexico:
All parts can be eaten fresh (limited); however, for the consumption of larger amounts (bulb), it should first be cooked/baked. This will remove much of the bulb’s harshness.
