Allium aschersonianum
Barbey
Israel wild onion
iNaturalist· cc-by-nc
(c) Shlomi Levi, some rights reserved (CC BY-NC), uploaded by Shlomi Levi
iNaturalist· cc-by-nc
(c) Ron Frumkin, some rights reserved (CC BY-NC), uploaded by Ron Frumkin
iNaturalist· cc-by-nc
(c) Ron Frumkin, some rights reserved (CC BY-NC), uploaded by Ron Frumkin
Summary
Source: WikipediaAllium aschersonianum, Ascherson's garlic, is a species of flowering plant in the family Amaryllidaceae, native to southern Turkey, Israel, and northeastern Libya. A perennial typically reaching 60 cm (24 in), the Royal Horticultural Society considers it a good plant to attract pollinators, and it is occasionally available from commercial suppliers. It is cultivated for the cut flower industry in Israel.
Description
A bulbous herb in the Amaryllidaceae family that grows in arid places. It has distinct bulbs and stems.
This description is brief — help expand it
Edible Uses
Both the bulbs and stems can be eaten raw.
Traditional Uses
The stems can be eaten raw. The bulbs can be eaten raw.
This uses section is brief — help expand it
Distribution
It can grow in arid places.
Where It Grows
Africa, Egypt, Israel, Jordan, Lebanon, Libya, Mediterranean, Middle East, North Africa, Sinai, Syria,
Notes
They have also been put in the family Alliaceae.
Also Known As
Ga'abal
References (3)
- Bailey, C. and Danin, A., 1981, Bedouin Plant Utilization in Sinai and the Negev. Economic Botany 35(2): 145-162
- Royal Botanic Gardens, Kew (1999). Survey of Economic Plants for Arid and Semi-Arid Lands (SEPASAL) database. Published on the Internet; http://www.rbgkew.org.uk/ceb/sepasal/internet [Accessed 24th March 2011]
- World Checklist of Useful Plant Species 2020. Royal Botanic Gardens, Kew
