In my frontyard flowerbed, I have thousands of volunteer 'garlic chive' plants, self-seeded from the big clump across the driveway:
(At least, that's what I call 'em--flat glossy leaves, lavender blossoms, tastes like garlic if you think "garlic"-- otherwise, typical oniony flavor).
Anyway, I found a gardening blog today, with a recipe for pasta and green garlic, which is just new garlic shoots, like green onions, ya know? So, since I didn't have the foresight to plant garlic last fall, I used those chive shoots! Hot damn, what a great taste, and the house smells WONDERFUL...
(ahem...it's 5 hours later and I can STILL taste those chives. Ok, so maybe I used too many?...lol)