Leaves – raw or cooked. A mild flavour, somewhat like a cross between garlic and chives, they are delicious in salads. The flavour is destroyed by lengthy cooking. The leaves are available from early spring until late in the autumn. They contain about 2.6% protein, 0.6% fat, 2.4% carbohydrate, 0.95% ash. They also contain small amounts of vitamins A, B1 and C. The rather small bulbs are about 10mm in diameter and are produced in clusters on a short rhizome. Flowers and flower buds – raw or cooked. A delicious flavouring and pretty garnish for the autumn salad bowl. Root – raw or cooked. An edible oil is obtained from the seed. The whole plant is antibacterial, cardiac, depurative, digestive, stimulant, stomachic and tonic. It is an anti-emetic herb that improves kidney function. It is used internally to treat urinary incontinence, kidney and bladder weaknesses etc. The seed is carminative and stomachic. They are used in India in the treatment of spermatorrhoea. The leaves and the bulbs are applied to bites, cuts and wounds.