Wild Edible Onion Weed Info and Recipes

🌱 A pest and invasive weed too many this is my favourite edible ‘weed’. 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, egg dishes, soups, dips, they pretty much make anything look impressive!

🌱 Medicinal and health benefits - Helps reduce blood cholesterol levels, stimulates the circulatory blood system, it is antimicrobial and acts as a digestive system tonic plus it contains chlorophyll, fibre, antioxidants, vitamins and minerals

🌱 From early Spring when it gives us a beautiful edible flower 🙌🏼 Onion weed is my absolute favourite wild herb 🌱At the moment it’s juicy stalks have turned the damp banks of our garden into an edible lawn! 🌱 A perfect alternative for chives & spring onion, I can just pop out & grab a handful to add to scones, fritters, soups and salads 🌱 Onion weed has a lovely delicate onion flavour and you can use it liberally 🌱 They have triangular stalks & 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 & 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


You can even tempura batter the flowers in the spring time, trust me they are absolutely


Tempura Onion Weed Flowers Recipe

This recipe is for Tempura Onion flowers which are crispy, moreish and a wonderful addition to your Friday night chip night. 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 (120g) plain flour 1/2 c (65g) cornflour or 1 1/2 c (180g) gluten-free flour mix 1/2 tsp salt 1/4 tsp black pepper

Whisk in:

300ml soda water, ice cold

Don’t whisk too much and let it be a little lumpy, leave it to rest.

Into your deep-fryer or large wok, pour:

1 L rice bran oil

Heat the oil to 180ºC. Holding each flower by the stem, dip the into the batter wiping off any excess on the side of the bowl before dropping them carefully into the hot 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.

Serve as a appetiser with Sweet Chilli Sauce & Avocado Mayo

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 Cook book.

Onion Weed Fritters Recipe

Alternatively 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 little fluffy clouds.

Tasty options to add to the fritters are:

1/4 c parmesan, dairy or alternative


300g tofu, mashed

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:

2 T rice bran or coconut oil

1/4 tsp sesame oil

Per batch. Fry until golden on either side and remove from the heat to a cooling rack and repeat until all the mixture is finished.

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