Each spring Choctaws head out to look for the 6 to 12 inch stems of wild onions that feature one-inch wide clusters of small white blossoms. Wild onions go into a variety of dishes and you can decide what you like best. I prefer them on top of baked potatoes, with scrambled eggs and mixed with squash.
Many people loathe wild onions and consider them—along with wild garlic, leeks and dandelions--to be weeds. Some claim that they are poisonous to cattle, horses and to humans. One site that discusses the latter is “Notes on Poisoning: Wild Onion: http://www.scib.gc.ca/pls/pp/ppack.info?p_psn=161&p_type=all&p_sci=comm&p_x=px
A useful site that shows through photographs how to cook wild onions is from Wild Food Foragers of America: http://www.wildfoodforagers.org/wgonion1.htm