Allium neapolitanum Daffodil garlic (Alliaceae)

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Allium neapolitanum
Daffodil garlic
(1 Page of 5)

The Allium neapolitanum plant species is found in Europe - Mediterranean It is a member of the Alliaceae family. Common gardeners may know the plant as Daffodil garlic.

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

Latin Name:  Allium neapolitanum
Common Name:  Daffodil garlic
Family:  Alliaceae
Author:  Cyr.

Known Hazards:  Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in large quantities and by some mammals, of certain members of this genus. Dogs seem to be particularly susceptible[76].

Mature Height:  0.3   Mature Width:  0.1

Habitat:  Dry grassy places and fields[45, 90, 203].

Edible Uses: Leaves - raw or cooked. Delicious in salads, they start off being sweet and then develop a fairly strong garlic-like flavour, they are liked by most people who try them[K]. The leaves are available from late autumn until early spring and are greatly appreciated at this time of year[K]. Bulb - raw or cooked[2, 105]. Rather small but a very nice mild garlic flavour[K]. Sliced up, they make a delicious addition to salads and can also be used as a vegetable or as a flavouring in cooked foods. They are harvested in mid summer once the plant dies down and will store for 6 months or more[K]. The bulbs are 10 - 20mm in diameter[200]. Flowers - raw or cooked. Excellent in salads, making them look attractive as well as adding a strong onion flavour[K].

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Cultivation | Propagation | General Uses
Medicinal | Edible Uses

The information above has been supplied solely via the hard work and dedication of the team at 'Plants for a Future'.
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