THREE CORNERED LEEK
Have you ever tasted three cornered leek?
While wild garlic is increasingly popular in recent years, three cornered leek, also known as triangular stalked garlic, is just as tasy but often neglected. It has a milder allium flavour and is suited to dishes where you want a hint of garlic as opposed to a full on garlic hit!
THREE CORNERED LEEK Allium triquetrum
Allium triquetrum, also known as triangular-stalked garlic or three-cornered leek, can often be found growing on rural road verges, laneways and near abandoned dwellings. It spreads prolifically and is considered a noxious weed in some locations.
It dies back in late spring or early summer after flowering, at the same time as the more commonly known Allium ursinum, or ramsons. While ramsons remains dormant over winter and doesn’t begin to re-appear until early spring, triangular stalked garlic has a much longer growing season and provides fresh green leaves right throughout the winter.
Three cornered leek is rich in vitamin C, iron and calcium, and it also has antiviral & antibacterial properties. It was traditionally used to support circulation, reduce blood cholesterol and aid digestion.
IDENTIFICATION
Triangular-stalked garlic is probably easiest to recognise in spring time, when it is in flower and looks very similar to a white variety of bluebell. The leaves are narrow, flat and green. It has a mild garlic smell which is an mportant identifying factor. When it is not in flower it could be mistaken for a white flowered bluebell, which is poisonous, so correct identification is of the utmost importance.
The flowers are white and drooping, with a distinctive green stripe in the centre of each petal. If you cut a flowering stem, you will see that a cross-section of the stem is triangular in shape. These features, along with the garlicky smell, will help you to be confident that you are correctly identifying the plant.
HARVESTING
Cut the leaves at the base of the plant, making sure to discard any damaged or brownish leaves. I’m not usually fussy with weighing my wild plants but a bunch or handful weighs around 75 grams so you could use that as a guideline if you are following a recipe.
To prepare triangular-stalked garlic, wash it well in plenty of cold water, shake dry and lay it on a clean tea towel. Pat dry with another tea towel and, if you have time, allow it to air dry for an hour or so. If you want to use it to make an oil or pesto it is important that it is totally dry.Â
RECIPE IDEAS
Three cornered leek is great added to leaf and grain salads, soups, pasta, egg dishes, tomato dishes and basically anywhere you would like a mild oniony, garlicky flavour. I especially like to add it to egg based dishes such as quiches or frittatas, and to potato based dishes such as champ or colcannon. The flower is also edible and makes a very pretty garnish.
Triangular stalked garlic also makes a delicious oil and pesto, so you can preserve its fresh spring flavour to use throughout the year. They are really useful preserves to have to hand, to help you create tasty and nutritious dishes in no time at all.
So watch out for three cornered leek and give it a try!
LEARN MORE
If you would like to learn more about how to safely identify wild herbs and use them to enhance your health, by making tasty drinks, wild food dishes and simple herbal remedies, click on the links below to check out my in person and online foraging workshops.
Wild Garlic Foraging Experience
IMPORTANT WARNING
This information is for educational purposes only and is not intended to replace the advice of a qualified nutritionist or health practitioner.
Never use any wild plant if you are pregnant, have a serious illness or medical condition or are on any medication, without first consulting your medical team.
It is the responsibility of the reader to ensure that any wild plants are 100% correctly identified. If in doubt never use any wild plant for food or medicine.
