Uses: Eaten for it's antibacterial and anti-fungal qualities. The leaves have a strong garlic flavor and can be used instead of the bulb in recipes. It's juice, mixed with water, acts an an antiseptic on wounds and sores.
Parts Used: Bulbs, leaves.
Harvested: Whole plant in early spring, bulbs in late summer or early fall when leaves have died down.
Shelf Life: Last from 5 months to 1 year.
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