Kagali
The tradition of hunting and gathering Wild Onions has continued for many generations among Western Cherokees. In February, it is a common sight to see Cherokee families working together to gather this delectable spring food source.
The first sign of Wild Onions begin in early February when the bright green shoots sprout through the dormant winter foliage. It is this time when Cherokees prefer to gather the fresh young Wild Onions because of their tender and flavorful characteristics.
Wild Onions are enjoyed throughout the spring months until they begin to mature and flower.
Most often, Wild Onions are cooked with eggs and sometimes hominy to create a traditional dish that often accompanies beans, cornbread, hog meat, and other spring greens.
Gathering wild onions is more than just a traditional food source for Cherokee people. The activity and process has proven a lasting cultural memory shared by many generations of Cherokees growing up and living in the Cherokee Nation. Often modern Cherokees share family stories and fond memories of gathering wild onions with their brothers, sisters, parents and grandparents.
Source: Cherokee Native Art and Plant Society 2010 "From The Earth"
