Allium oleraceum 

'Field Garlic'

[Ex. Co. Durham, England]

Alliaceae: A perennial of dry, grassy places. The flowers are whitish, bell-shaped, with stamens not protruding, long-stalked, in open heads with bulbils and 2 long bracts, the longest could be up to 20cm long, blooming from July-August. The leaves are slender and rounded. Widespread but very local. Native to most of Europe, including Britain, east to the Caucasus.

USES:

The bulbs are eaten raw or cooked. Used as a garlic flavouring in soups. The bulbs are 10 - 20mm in diameter. The leaves can be used raw or cooked. The young leaves are used as a garlic flavouring in soups and stews. The flowers can be used raw, and used as a garnish on salads. Used mainly as a flavouring in soups and stews. Bulbils can be used raw or cooked.

Although no specific mention of medicinal uses has been seen for this species, members of this genus are in general very healthy additions to the diet. They contain sulphur compounds (which give them their onion flavour) and when added to the diet on a regular basis they help reduce blood cholesterol levels, act as a tonic to the digestive system and also tonify the circulatory system

GROWING INFORMATION:

Prefers a sunny position in a light well-drained soil. Plant bulbils out as soon as they are ripe in late summer. The bulbils can be planted direct into their permanent positions, though you get better results if you pot them up and plant them out the following spring.

HARVESTED: 2024*

 
Bulbils: 35+ Bulbils