Edible Onion Weed Info and Recipes

A pest and invasive weed too many this is my favourite edible ‘weed’. At the moment onion weed has turned the damp banks of our garden into an edible lawn!

Its juicy stalks and pretty little white flowers are a perfect alternative to chives and spring onions with its delicate onion flavour. Use the flowers to garnish salads, pies, quiches, soups, dips, they pretty much make anything look impressive!

Onion weed is part of the allium family so has the same benefits as onions, leeks, garlic and spring onions which help reduce blood cholesterol levels, stimulates the circulatory blood system, are antimicrobial and acts as a digestive system tonic plus it contains chlorophyll, fibre, antioxidants, vitamins and minerals. Alliums also enhance the bioavailability of iron and zinc when you eat them foods with these nutrients in them, how awesome is that for a pesky weed!

Onion weed has a lovely delicate onion flavour and you can use it liberally. A perfect alternative for chives or spring onions, I just pop out and grab a handful from the garden to add to scones, fritters, soups and salads. They have triangular stalks and smell like onions, don’t confuse them with snow drops. The entire plant is edible including the bulbs that can be harvested in late summer. So go out & enjoy this free gift from Papatuanuku and instead of fighting it eat it up! Plus when it does flower, if you are eating the flowers then they won’t spread so much!


To follow is my recipe for Tempura Onion Weed Flowers and you can also use the same batter to make delicious Onion Weed Fritters if you don't want to get the deep fryer out. There are a bunch more onion weed recipes here on theveggietree.com search the Onion Weed Recipes tab below this post.

Tempura Onion Weed Flowers Recipe

This recipe is for Tempura Onion flowers which are crispy, moorish and a wonderful addition to your Friday night chip night, as an appetizer, snack or side dish. If you don’t have a deep fryer, use a large wok or saucepan and a thermometer to ensure the oil doesn’t get too hot. Once the oil has cooled down, strain it through a sieve into a jar or container and use again.

Vegan | Dairy free

Serves 4-6

Gather a couple of big handfuls of onion flowers with stems and measure the following into a large bowl:

1 c (125g) plain flour 1/2 c (65g) cornflour or 1 3/4 c (200g) gluten-free flour mix 1/2 tsp salt 1/4 tsp black pepper

Whisk in:

250ml soda water, ice cold

Don’t whisk too much, it can be a little lumpy, leave it to rest while you heat your oil. Into your deep-fryer or large wok, pour:

1 L rice bran oil

Heat the oil to 180ºC, to test the heat if you don't have a thermometer drop a little batter into the oil and if if bubbles and rises to the surface it is hot enough to begin. Holding each flower by the stem, dip the into the batter wiping off any excess on the side of the bowl before placing them carefully into the hot oil. Alternatively grab a little handful of three flower heads, stems removed, and plunge then into the batter, pull them out as one mass and hold over the bowl to allow the excess batter to drip off, then place it into the oil. Flip over to ensure even cooking. When light a golden colour, remove with a slotted spoon or frying spider and drain on a rack with a tray underneath. Season with salt and pepper.

Serve as a appetiser with Sweet Chilli Sauce & Avocado Mayo or the Onion Weed Mayo from my Onion Weed Potato Salad

You can also prepare other vegetables, sliced tempeh or cubed marinated tofu and cook this way to make into a meal and serve with rice. Full recipe in The Veggie Tree Autumn & Winter Cookbook.

Onion Weed Fritters Recipe

Alternatively to making the Tempura Onion Weed Flowers, you can chop up a big bunch of onion flowers and stems and stir through the batter and shallow fry as you would a fritter, they turn out like delicious

little fluffy clouds.

Vegan | Dairy free

Serves 4-6

Gather your ingredients and measure the following into a large bowl:

1 cup (125g) plain flour 1/2 cups (65g) cornflour or 1 3/4 c (200g) gluten-free flour mix 1/2 tsp salt 1/4 tsp black pepper

Whisk in:

300ml soda water, ice cold

Mix in:

2 cups onion weed flowers, roughly chopped

1/4 c parmesan, dairy or alternative

300g tofu, mashed (optional)

Add these along with the chopped onion weed after you have made the batter and fry in batches of 5 - 6 fritters. In a cast iron pan on a medium high heat per batch:

2 Tablespoons rice bran or coconut oil

1/4 tsp sesame oil

Fry until golden on either side and remove from the heat to a cooling rack and repeat until all the mixture is finished. Serve with Sweet Chilli Sauce & Avocado Mayo or the Onion Weed Mayo from my Onion Weed Potato Salad

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