There is no certain way in which to disguise an onion. Step on it; bruise it; pick it; smell it; eat it - it is all the same: onion.

Wild Garlic.

Allium canadense L.

May - June Open hills, dry woods along railroad tracks.

And wild garlic is the same, only more so. It has been used as a highly flavored morsel to add interest to food since the early prehistoric Indians of Illinois undoubtedly went out and gathered wild onions and wild garlic.

The name given to all the Onion-Garlic family - Allium - is the name by which the Romans knew it. They ate garlic, too, from the edge of the Pontine marshes and from the hills above the Tiber. Ever since, the onions have all been known officially as Allium. Linnaeus, who, two hundred years ago. was giving proper scientific names to all the plants in the world, could not improve on Allium.

Allium, the wild garlic, still grows wild abundantly throughout Illinois. It multiplies rapidly along roads and railroad tracks, as well as in meadows, in woods, and at the edges of fields. The bulbs are hairy, small, not deeply set, and are very pungently a member of the Onion family. The leaves are thin, tubular, garlic-flavored; so are the erect, wiry stems, topped with a cluster of garlic bulblets, and the buds which open into thin-stemmed, six-petaled, pale pink-lavender flowers. Wild garlic at its best is a pretty thing; at other stages it becomes a ragged and unattractive plant. It nevertheless at any stage announces to all that here is a morsel of wild garlic to add to a hiker's sandwich, that here is something brightly flavorful, but strong ... it needs a good sandwich to temper its pungency.