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Allium subhirsutum

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Template:Speciesbox Allium subhirsutum, the hairy garlic,<ref name=BSBI07>Template:Cite web</ref> is a plant species widespread around the Mediterranean region from Spain and the Canary Islands to Turkey and Palestine.<ref name=phoebe>Kew World Checklist of Selected Plant Families</ref><ref>Altervista Flora Italiana, Aglio pelosetto, hairy garlic, Allium subhirsutum</ref>

Allium subhirsutum is a perennial herb up to 50 cm tall. Leaves are long, up to 15 mm across, tapering toward the tip, with hairs along the margins (hence the name "hairy garlic"). The umbel contains only a few flowers, white with thin pink midveins.<ref>Fleurs du Sud, Méditerranée et Montagne, Allium subhirsutum</ref><ref>Linnaeus, Carl. 1753. Species Plantarum 1: 295.</ref><ref>Rafinesque, Constantine Samuel. 1837. Flora Telluriana 2: 19, Kalabotis clusianum</ref>

Uses

Allium subhirsutum is edible and sometimes cultivated in kitchen gardens. Bulbs can be eaten cooked or in salads. There are however a few reports of toxicity when consumed in large quantities.<ref>Plants for a Future</ref><ref>Bailey, L.H. & E.Z. Bailey. 1976. Hortus Third i–xiv, 1–1290. MacMillan, New York.</ref>

Subspecies<ref name="smellycat"/><ref name=phoebe/>
  1. Allium subhirsutum subsp. obtusitepalum (Svent.) G.Kunkel - Alegranza Island in Canary Islands
  2. Allium subhirsutum subsp. subhirsutum - from Spain and Morocco to Turkey and Palestine.
formerly included<ref name=phoebe/>

References

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  • This page was last modified on 18 February 2016, at 09:17.
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