![]() Many plants need cooler weather to reproduce or fruit or just thrive. There are several advantages to living where it never snows, and a few disadvantages. Don’t confuse the blossom with Poison Hemlock or you will be seeing angels not angelica. Celery-ish may its green parts be the blossoms, however, have a light anise flavor. North American Indians, however, smoked the leaves for medicinal purposes. The first two for flavoring - such as in Chartreuse - and second pair as cooked greens, particularly in the Izu Islands of Japan where there are a favored addition to springtime tempura. Angelica has long been valued for its seeds, stems, leaves and shoots. It’s difficult to imagine a kitchen or herbal medicine cabinet without Angelica around someplace. Leaves, young stems, and flowers are used for flavoring in salads or any dish where pungency is desired. Maritima refers to its habitat, meaning it likes to grow near the seashore and is somewhat salt tolerant. A native of the Mediterranean areas it has traveled far and is found 41 states most of Canada.The genus name lobularia comes from dead Latin and means small globe, referring to the shape of the flower cluster. They were Allyssum lobularia and now they are Lobularia maritima. Mat-forming Alyssums recently underwent a genus and species name change. Onion stems are round, as are chives but smaller. Blossoms are usually white but can also be pink. Usually the flowers have a stronger flavor than the leafy parts, and the developing seed head even stronger flavor. At any rate there are some 400 species if you include onions, garlic, chives, shallots, and closely related ramps/leeks, the latter having wide leaves. ![]() And if I remember correctly, an onion always has a singular bulb per plant where as the garlic as sectioned cloves. Locally the “wild onions” (read really garlics) grow their cloves on the top of the plant, not underground. Look and aroma, like horse and carriage and love and marriage. We have a lily here in Florida, for example, that looks like an onion but no aroma, and raw it can be deadly. They must have both, however, look and aroma. If it looks like an onion and smells like an onion you can eat it. The author of “Florida’s Incredible Wild Edibles” Dick Deuerling, now in his 90s, taught me several decades ago that: If it looks like a garlic and smells like a garlic it is a garlic and you can eat it.
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