Allium subhirsutum (Alliaceae)

Browse Plants Articles

Power Search!

Browse Botanic Names

Sponsored By KhorWills

Allium subhirsutum
(1 Page of 5)

The Allium subhirsutum plant species is found in Europe - Mediterranean. It is a member of the Alliaceae family.

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

Latin Name:  Allium subhirsutum
Family:  Alliaceae
Author:  L.

Known Hazards:  Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in very 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:

Habitat:  Rocky stony arid places, woods[89].

Edible Uses: Bulb - raw or cooked. The bulb is about 15mm in diameter[200]. It is used like garlic as a flavouring in salads and cooked foods[89, K]. The flavour is somewhat milder with a slight sweetness, and it can be used in much greater quantities than garlic[K]. The bulbs are harvested in mid summer once the plant has died down, and will store for at least 6 months[K]. Leaves - raw or cooked. The leaves have a pleasant texture, they are slightly sweet with a mild garlic flavour and can be available all winter[K]. Flowers - raw[177]. A mild garlic flavour with a delicate sweetness[K]. Used in the spring as a garnish on salads, they are attractive to both the eye and the tongue[K].

For further Allium subhirsutum gardening information
click on one of the blue links below

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'.
View their bibliography
Useful Edible Plants Future