zhigaagominzh | Wild garlic

Zhigaagominzh grows throughout eastern Turtle Island (*North America)* and has been actively cultivated by Indigenous peoples for at least 1,000 years. All parts of the plant are edible, including the tough brown outer fibers protecting the bulb.
Zhigaagominzh (*allium canadense)* is a close relative to ramps or ‘wild leek’ and often goes by the same name in Anishinaabemowin // *the Anishinaabe language.*

RECIPES

Preparation / harvesting

Alliums look similar to several toxic garden plants; these plants can come up from bulbs in unexpected places! Always smell your plant while harvesting— if it smells and tastes like garlic or onion, it is safe to eat.

Thin out young scapes (leafless flowering stems) as they become crowded.

Harvest bulbs to thin out patches, using either a garden trowel or your hands. Peel the brown fibers off the bulb before eating for best texture.

Sautéed Scapes

Handful of scapes
1/2 Tbsp to 1 Tbsp Oil of your choice
1 Tbsp water
Optional: 1emon, salt, & pepper to taste

Chop scapes to fit pan. Sauté scapes in oil on medium heat for 5-6 minutes. Add water and cover pan with a lid. Cook for another 5 minutes or until tender and crisp.

Young Leaves

An excellent substitute for chives.

Older leaves

Mix with other salad greens.

Bulbs

Substitute for onion in soups, salads, etc.

STORY

Zhigaagominzh, literally meaning skunk bulb, is used to refer to several different Allium plants. Allium canadense is one of the more common zhigaagominzh due to its broad habitat range and mild flavor.

The crushed bulb is also used for sting and itch relief of insect bites by Anishinaabeg // Anishinaabe people.

CARE

Plant in holes 2-3 times larger than their pot and loosely fill soil back around the plant.

Zhigaagominzh adapts well from full sun to shade and dry to medium-wet locations. For best growth, plant in partial sun or partial shade and keep moist in rich, well-drained soil.