I have Egyptian Walking Onions that are perennials. They send up a stalk that produces a clump of bulbils, which eventually gets big and heavy, and falls over, rooting itself a foot or so away from the mother plant, hence the "walking." You can use the tops like scallions, or with proper care you can get the bottoms to "bulb up" a bit (though they'll never be huge). You can use the bulbils like little boiling onions, etc. The whole plant is edible, and you'll have onions forever. Pretty much the only maintenance is getting them back out of your lawn when they walk there, and returning them to the garden!

A couple of my leeks made bulblets on the flower head this year, I planted them up and got 88 off one head, as well as a couple tablespoons of seed. Once planted these bulblets (they had leaves too) grew quickly. I've noticed that my large leeks will generate offsets at their base that grow into smaller leek plants, but I'm not sure if they look like garlic cloves when they're small since I left the large plants alone for seed. Elephant garlic is related to leeks, so I suppose garlic-like cloves do run in the family. Tilling for fall I found some silver dollar sized onion-like bulbs in my beds, assumed they were self-sown onions and relocated them to the onion bed. It looks like they were actually leek bulbs.

I grow the perennial leeks from SESE and they grow very well. They act like a multiplier onion or chive in that they produce lots of small offsets. They bloom beautifully and profusely in the summer and are reliably perennial for me. The only problem I have with them is using them. They are far smaller than the leeks I see in stores and the tops are very tough. Mostly I use them when I make vegetable stocks. However, I'm glad to have them. Elephant garlic grows like ordinary garlic. Plant a single clove in the fall and harvest multiple cloves in the early summer. It is very productive for me; it stores extremely well and imparts a mild garlic flavor to all dishes that call for garlic. One needs to let it cure for a month or two after harvest or it has a kind of bitter flavor. I also saw your post about salad burnet on the Oklahoma Gardening forum. I have grown it in a container in an 8b/9a climate in south-central Texas and it stayed green all winter and went somewhat dormant in the summer. In the winter it had a nice mild cucumber flavor. Here in a colder part of Texas (Lubbock) it goes dormant in the winter and again in the hottest part of the summer. Also, it doesn't develop as delicate a flavor as it did in the winter downstate or maybe my tastes have changed in the last twenty years. I lost one plant to last winter's severe freeze and the other two in this past summer's extreme heat. I don't intend on replanting it, although it is easy for me from seed. Hope this helps.

Below is a link to an article on how to get rid of them. I use a dandelion fork to dig down next to the large ones and a hand trowel for the clumps. There will be lots of little bulbs with the clumps, so you need to try and get as many of them as possible. I have used drops of roundup, but you need to break the plant so that you can drop it down the stem hole. From what I have read, only wild garlic is holllow, so that must be what I have the most of. Breaking stems and using a drop of roundup is far more labor intensive than hand digging, IMHO. If you can dead head those around you before they go to seed, that may help as well. If you check the web, there are foragers that also eat them. :) Good luck. Sorry there isn't a faster, less labor intensive answer. http://freeplants.com/get-rid-of-wild-garlic.html