Allium oleraceum

Allium oleraceum, the field garlic, is a Eurasian species of wild onion. It is a bulbous perennial that grows wild in dry places, reaching 30 centimetres (12 in) in height. It reproduces by seed, bulbs and by the production of small bulblets in the flower head (similarly to Allium vineale). Unlike A. vineale, it is very rare with A. oleraceum to find flower-heads containing bulbils only. In addition, the spathe in A. oleraceum is in two parts. Its specific epithet oleraceum means "vegetable/herbal" in Latin and is a form of holeraceus (oleraceus).

Description

An onion family plant. A bulb plant. It grows to 60 cm high. Bulbs are 1-2 cm across.

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Edible Uses

The bulbs, 10 to 20mm in diameter, are edible raw or cooked and used as a garlic flavouring in soups and similar dishes. The young leaves are edible raw or cooked and also provide a garlic flavour in soups and stews, though they are considered inferior to true garlic. The flowers are eaten raw as a garnish on salads, and are used mainly as a flavouring in soups and stews. Bulbils are also edible raw or cooked.

Traditional Uses

The bulbs are eaten raw or cooked. The leaves are eaten raw or cooked. The flowers are used raw. The bulbils are eaten raw or cooked.

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Medicinal Uses

No specific medicinal uses have been recorded for this species, but members of this genus are generally considered healthy dietary additions. They contain sulphur compounds — responsible for their onion flavour — which, when eaten regularly, can help reduce blood cholesterol levels, support digestive health, and tonify the circulatory system.

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.

Distribution

It is a temperate plant. It grows naturally in dry grassy places in Britain.

Where It Grows

Asia, Australia, Britain, Canada, Caucasus, China, Czech, Estonia, Europe, Hungary, Ireland, Luxembourg, New Zealand, North America, Norway, Scandinavia, Sweden, Turkey, Türkiye, USA,

Cultivation

An easily grown plant, it prefers a sunny position in a light well-drained soil. The bulbs should be planted fairly deeply. Seed is rarely if ever produced in Britain. The plant usually produces many small bulbils in the flowering head and these can spread themselves freely around the garden. Grows well with most plants, especially roses, carrots, beet and chamomile, but it inhibits the growth of legumes. This plant is a bad companion for alfalfa, each species negatively affecting the other. Members of this genus are rarely if ever troubled by browsing deer.

Propagation

Sow seed in spring in a cold frame. Prick out seedlings into individual pots once large enough to handle — placing three plants per pot will produce clumps more quickly. Grow on in a greenhouse through at least the first winter, then plant out in spring once growing vigorously. Division in spring is very easy; plants can be divided successfully at any point during the growing season and transplanted directly into permanent positions. Bulbils can be harvested in late summer and planted out immediately.

Other Uses

The plant juice can be used as a moth repellent, and the whole plant is said to repel both insects and moles.

Notes

There are about 300-700 Allium species. Most species of Allium are edible (Flora of China). All alliums are edible but they may not all be worth eating! They have also been put in the family Alliaceae.

Also Known As

Erdes hagyma, Metslook, Vill-lauk

References (13)

• Denes, A., et al, 2012, Wild plants used for food by Hungarian ethnic groups living in the Carpathian Basin. Acta Societatis Botanicorum Poloniae 81 (4): 381-396
• Girard, N. J., 2020, Sustainable Foraging of Wild Edible Plants in Norway. A Bioculutral Approach. M. Sc. thesis Norwegian University. p 127
• Irving, M., 2009, The Forager Handbook, A Guide to the Edible Plants of Britain. Ebury Press p 333
• Kalle, R. & Soukand, R., 2012, Historical ethnobotanical review of wild edible plants of Estonia (1770s-1960s) Acta Societatis Botanicorum Poloniae 81(4):271-281
• Kiple, K.F. & Ornelas, K.C., (eds), 2000, The Cambridge World History of Food. CUP p 1776

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