Flowers with about five or six white petals. Tulbaghia violacea is a wild herb native to South Africa, where it’s used in traditional medicine.
It has a strong, slightly spicy flavor, similar to garlic but milder. And the best part: it doesn’t linger or leave you with garlic breath.
It’s perfect for cold dishes that don’t require cooking, like salads.
You can also infuse it in oil to bring out its flavor. It’s great with meats, omelets, soups, and creamy dishes.
