What is the difference between salad burnet and vine garlic?

The salad burnet and the’crow garlic are two different plants: the first has a mild flavor reminiscent of cucumber, the second a distinctly garlicky taste. Salad burnet — Sanguisorba minor, also called salvastrella minore in Italian — is recognized by its leaves made up of small rounded, toothed leaflets. They are best snipped raw into a salad, an omelette or a sauce; older leaves can become a bit bitter.

Vine garlic — Allium vineale, or aglio delle vigne — has fine, round, hollow leaves with a garlic smell. Its leaves and bulbils can be used to flavor a dish, like chives or garlic, but their taste is stronger. It is a bulbous plant that generally flowers in summer, while salad burnet is mainly sought for its tender young leaves. So, if you saw them on a menu, expect a fresh herb with a slight 'cucumber' note for the salad burnet, and a garlicky condiment for the other. When foraging, don't rely on smell alone: identify the plant with certainty before eating it.