Allium ramosum

'Fragrant Flowered Garlic'

Alliaceae: a bulbous perennial growing to 50cm. Found on meadows and grassy slopes, sunny hills and pastures. Silvery-white, starry flowers are held aloft on stiff, upright stems. Blooming from May – July. Broad grass like edible leaves. Native to East Asia, from China, Mongolia, Russia.

USES:

Bulbs and leaves can be eaten raw or cooked. The flavour is somewhat between that of garlic and chives. An excellent taste, the leaves have a pleasant sweetness mixed with a strong onion flavour. The flowers can be used as a garnish on salads.

The leaves and bulbs contain sulphur compounds, saponins and bitter substances. They possess antibacterial properties and are used in Vietnam in the treatment of haemoptysis, epistaxis, cough, sore throat, asthma, dysentery, and dyspepsia.

GROWING INFORMATION:

Rapidly germinating, keep seed in constant moisture (not wet) with temperatures of about +20°C [68°F]. Seeds must be covered thinly. Do not cover very small seeds, but tightly press into the earth. Keep in cooler conditions after germination occurs. Plant prefer a sunny position in a light well-drained soil. A very ornamental plant, the flowers are especially attractive.

HARVESTED: 2023*

 
APPROX. 30 SEEDS