Wild Onions, Sage and Chickens

All species of the Allium family are edible to a certain degree. Whether bulb or leafy flesh, wild onion makes a wonderful and fresh seasoning for those who camp. Found in moist areas throughout the west, the wild onion is herbaceous with long basil leaves covering a flowering stalk. Flowers are purple to white. The plant has a distinct pungent onion odor. Impossible to miss!
Use the leaf or bulb as you would with commercial onions. Flavor is less pungent, more bitter to what you're use to. Flowers, like other alliums, are edible raw or as a garnish. I prefer the flowers.

FYI: In protected places(National parks, wilderness, etc) do not pick onions, they are plants that balance the ecosystem, aiding in filtration, pollination and specie habitat. Also, do not eat more than just to garnish with, to keep populations happy.

Sagebrush, or Artemisia tridentata, can be used as a seasoning. In this case I used grouse sage. I suggest drying it for best flavor. Add dried sagebrush to meats before grilling on an open fire. This produces that burning sage smell we all love, adding more depth to your BBQ meats and veggies.

FYI: Sagebrush is not Salvia. A. tridentata and salvia species have similar fragrance and share edible uses. Though, not all salvia species are considered edible.