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).
A passage from Medicinal Plants of the American Southwest:
Although bitter, it makes an effective gargle for bacterial–derived pharyngitis. The nasal wash or repeated gargle is a sound treatment for sinusitis as well. Combined with internal use (along with Echinacea or Myrrh) its upper–respiratory cold–fighting power should not be underestimated.
A passage from Wild Edible Plants of Texas:
Pleasant and refreshing, the berries can be eaten directly from the bush, prepared as a jam/jelly, or dried for later use. Most American Indians in the area utilized the berries as a seasonal–supplemental food.
