Wild Forage

Lily of the valley

Convallaria majalis

Toxic to the heart. Grows in dense colonies around old homesites and also wild in Appalachian mountain forests, and is a known ramp look-alike.

Lily of the valley: Whole plant — Whole plantPhoto: Bob Schwartz · CC BY · source

Lily of the valley: Fruit or seed — Fruit or seedPhoto: Huhulenik · CC BY 3.0 · source

Lily of the valley: Root or base — Root or basePhoto: Krzysztof Ziarnek, Kenraiz · CC BY-SA 4.0 · source

Key features

Two (sometimes three) smooth, upright, oval leaves from the base, one wrapped around the other
Arching stalk of small, fragrant white bells in May; orange-red berries later
Spreads in dense colonies by rhizomes
No onion or garlic smell of its own

What it gets mistaken for

RampsHarmless
Ramp leaves are flatter and broader and smell of onion. But scent from your hands can transfer to look-alike leaves, so never rely on smell alone.
See the card →

Warnings

All parts contain heart-affecting compounds. If eaten, call Poison Control at 1-800-222-1222 or 911.
Do not rule it out by habitat. A native American species grows wild in rocky mountain woods in West Virginia, not just around old homesites.

In season

Emerges early spring; fragrant flowers in May; red berries later.

Habitat

Old homesites, gardens and roadside plantings (the European species), and also wild in mountain forests and rocky ridgetop woodlands in WV and the southern Appalachians (the native American species, often far from any homesite).

Educational reference only. Never eat a wild plant or mushroom based on a website or app. Confirm with an experienced forager, your local extension office, or a mycological club. Poison Control (US): 1-800-222-1222. Call 911 for severe symptoms.