Today I offer not just a foraging post, but a cautionary tale. My husband picked up a tick in the woods yesterday.

You heard (read) right.

In late February. In Maryland. An active (though very hungry looking) dog tick. Thankfully he caught it before it bit him, but we were absolutely stunned to have encountered one so early in the year. I don’t know whether it reflects the unusual weather (five inches of snow Wednesday, all melted by Friday, temps in the 30s Saturday, temps in the 60s and rain on Sunday…) or some other change in the wild animals the ticks live on. All I know is I STILL feel phantom creepy crawlies on my skin. Shudder.

Luckily, today’s winter forage does not require me, or anyone else, to make trips into the woods. In fact, if you have a lawn, or have seen a lawn, or encounter grass at all in this area, you’ve probably encountered today’s subject: field garlic (Allium vineale).

Especially in the winter, field garlic pops out against a background of lawn grass. The grass is dormant and thus remains short, while the field garlic thrives despite the cold. Once you spot the clumps of tall “grass”, that on closer inspection are actually round stems, you will see field garlic absolutely everywhere. In fact, it’s categorized as a non-native invasive species on the Maryland Biodiversity website.

It’s also one of the few wild edibles that are best foraged in the winter and early spring, rather than in the summer or fall. Field garlic is so tenacious, in fact, that it happily keeps growing right through the snow.

And in pea gravel. And through my weed block surrounding my garden paths, apparently.

A few other wild plants look similar to field garlic, but none of them have the distinctive garlicky-oniony that field garlic sports. Maryland does also have a native wild garlic species, Allium canadense, which is also known as wild onion or meadow garlic, but I haven’t encountered it personally. (Probably because it has been crowded out by the much more invasive field garlic.)

Field garlic spreads through clumping bulbs and through bulbils that form in the late summer from the flowers. Honestly I have never seen the bulbils because all my field garlic is well mowed that late in the year and blends in with the surrounding grass.

Every part of field garlic is edible, including the bulbils. The underground bulbs are smaller than cultivated, store bought garlic, but are just as flavorful. I prefer to harvest them on wet, muddy days – which we have had a ton of lately – because it’s easier to get them out of the ground. This also means lots of washing to clean them up before using them.

Ways to enjoy field garlic include:

• Mincing the green stems to substitute for chives
• Using the bulbs in place of store bought garlic (it just takes a lot more)
• Flavoring for soups and stocks, where size doesn’t matter
• Drying the entire plant, and then grinding to a powder to use for seasoning later
• Steeping the plant in vinegar to infuse the flavor into the liquid, and then using the liquid for seasoning, salad dressing or cooking (a great use for the smaller bulbs)

My personal favorite: field garlic herb butter. The recipe couldn’t be easier. Add 1 Tbs minced field garlic and 2 Tbs of other herbs to 1 stick (1/2 cup) of room temperature salted butter. Mix thoroughly, and allow to rest a few hours for the flavors to meld. Use for any savory butter purpose, such as slathering on sourdough bread, sauteing vegetables, or rubbing on a chicken prior to roasting.

This time of year, the only other herb prominent in my yard is my rosemary bush. For whatever reason, his Mediterranean self doesn’t seem bothered by the weather, although I do need to figure out how to prune him to a healthier shape. There is also creeping thyme (cultivated) and sheep sorrel (wild), but neither are thriving at the moment. So for a seasonal- and place-appropriate herb butter, I went with rosemary and field garlic. (Disclaimer: the butter I used is not actually local butter… but it could have been, as there are local dairies around. I just didn’t have any on hand to use for this post/meal!)

I would love to share a photo of our Sunday dinner roast chicken with its crispy brown skin flecked with garlic and herbs. But we ate it all! Suffice to say, any “Butter Roasted Chicken” recipe (like this one) will work with this particular wild foraged compound butter.