(Allium Ophioscorodon, Rocambole)
The easiest way to tell them apart is by their leaves. Wild garlic has hollow leaves and wild onion has solid flat leaves. If it does not smell like garlic, it isn't. I have in the past years enjoyed the wild field garlic, however about five years ago discovered a hardneck variety of rombole garlic. My conclusion is it was brought in by early homesteaders. It is the best flavored garlic. I am now trying to grow this garlic in my garden to share with others in the future. With over 600 species of cultivated garlic there is a great possibility to run into many escaped varieties. Garlic is edible and herbal. Garlic is good for reducing cholesterol and triglycerides in the blood, reducing blood pressure, improving circulation, and helping to prevent yeast infections, cancers, colds, and flu. Garlic has good antibacterial, antifungal, antiparasitic, antioxidant, anti- inflammatory, and immunostimulant properties. At least nine epidemiological studies show that garlic significantly decreases the incidence of cancer, especially cancers of the gastrointestinal tract.
When garlic is cut or crushed, it produces sulfur compounds, such as allicin, because a sulfarcontaining amino acid, alliin, comes into contact with the enzyme allinase. Garlic has an extremely complex chemistry, with more than 160 compounds identified from its bulbs and essential oil.
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