Leaves – raw, cooked or dried for later use. The leaves have a mild onion flavour and are an excellent addition to mixed salads, they can also be used as a flavouring in soups etc. The leaves are often available from late winter and can continue to produce leaves until early the following winter, especially if they are in a warm, sheltered position. A good source of sulphur and iron. A nutritional analysis is available. The bulbs are rather small, and rarely exceed 10mm in diameter. They can be harvested with the leaves still attached and be used as spring onions. They have a pleasant mild onion flavour. The flowers can be used as a garnish in salads etc. The flowers of this species are rather dry and less desirable than the flowers of many other species. The whole plant has a beneficial effect on the digestive system and the blood circulation. It improves the appetite, is digestive, hypotensive and tonic. It has similar properties to garlic (A. sativum), but in a much milder form, and it is rarely used medicinally.