These edible flowers (and their stems) are a common kitchen herb. The medicinal uses of these are closely related to garlic, but not nearly as strong. Although if you eat enough, I am sure they’ll keep vampires at bay. Traditionally the plant is used as a mild stimulant, diuretic and antiseptic and is high in vitamins A, C, sulphur, iron and calcium. Ever so lovely blooming in spring, if you soak the flowers in vinegar you make a nicely spiced dressing for salad, they can be sprinkled on eggs, or even infused to make an artisan oil. Bonus points for Latin name!