Allium przewalskianum

Regel

Przewalski's onion, Ladakh onion

Amaryllidaceae Edible: Flowers, Leaves, Root, Bulb Potential hazards — see below 41 iNaturalist observations

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Summary

Allium przewalskianum is an Asian species of wild onion in the Amaryllis family. The species is widely distributed in mountains areas in the Himalayas (India, Nepal, Pakistan) and parts of China (Gansu, Inner Mongolia, Ningxia, Qinghai, Shaanxi, Sichuan, Xinjiang, Tibet, Yunnan). Allium przewalskianum has narrow bulbs up to 10 mm across. Scape is up to 40 cm tall, round in cross-section. Leaves are tubular, about the same length as the scape. Umbel is densely crowded with many red or dark purple flowers. Allium przewalskianum is one of two species referred to as jimbu in Nepal, used in Nepalese cuisine. The other is Allium hypsistum.

Description

An onion family plant. It is a bulb plant. The bulbs are clustered. They are narrowly oval. They are 0.5-1 cm across. The covering is red. It has a netlike appearance. The leaves are shorter than the scape. They are 0.5-1.5 mm wide. They are almost square and 4-5 angled. The scape is 10-40 cm long. It is covered with leaf sheaths only at the base. The flower head is half round and with many flowers.

Edible Uses

The bulbs can be eaten raw or cooked and have a very pleasant onion flavour. They are rather small, rarely exceeding 10mm in diameter, but bulbs harvested in autumn will keep in storage for at least 6 months. The leaves are also edible raw or cooked — tender and delicious with an excellent onion flavour, though on the small and thin side. They make a refreshing snack straight from the garden and work well in salads, and can be harvested from spring through to autumn. The flowers are eaten raw and have a pleasant onion flavour, making an attractive garnish on salads.

Traditional Uses

The leaves are used instead of onion. They are eaten in vegetable curry.

This uses section is brief — help expand it

Medicinal Uses

No specific medicinal uses have been recorded for this species, but members of this genus are generally considered very healthy additions to the diet. They contain sulphur compounds (responsible for their onion flavour) which, when eaten regularly, help reduce blood cholesterol levels, act as a tonic to the digestive system, and support 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 in scrub and on dry slopes and rock crevices between 2000-4800 m altitude in N China. In Sichuan and Yunnan.

Where It Grows

Asia, China, Himalayas, India, Mongolia, Nepal, Pakistan, Tibet,

Cultivation

Prefers a sunny position in a light well-drained soil. This species is only hardy in the milder areas of Britain, it probably tolerates temperatures down to between -5 and -10°c. The bulbs should be planted fairly deeply. Most members of this genus are intolerant of competition from other growing plants. 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 when large enough to handle — placing three plants per pot will produce clumps more quickly. Grow on in the greenhouse for at least the first winter, then plant out into permanent positions in spring once growing vigorously. Division in spring is also very easy; plants can be divided successfully at any point during the growing season and the divisions planted straight out into their permanent positions if needed.

Other Uses

The juice of the plant is used as a moth repellent. The whole plant is also said to repel 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.

Synonyms

Allium jacquemontii Regel (1875) not Kunth.(1843)Allium junceum Jacquemont ex Baker(1874)not Smith (1809) Allium stoliczkii Regel

Also Known As

Pharna, Qing gan jiu, Shisuan, Skotche, Zen bu

References (9)

Chen Xinqi, Liang Songyun, Xu Jiemei, Tamura M.N., Liliaceae. Flora of China. p 113
Dorjey, K., et al, 2012, Ethnobotanical observations in Trans-Himalayan Region of Ladakh. Journal of Plant Development Sciences Vol. 4 (4): 459-464.
Guo, C., et al, 2022, An Ethnobotany Survey of Wild Plants Used by the Tibetan People of the Yadong River Valley, Tibet, China. Journal of Ethnobiology and Ethnomedicine
Jia, X., et al, 2022, Ethnobotany of wild edible plants in multiethnic areas of the Gansu–Ningxia–Inner Mongolia junction zone. Journal of Ethnobiology and Ethnomedicine 18:53
Murugan, Pal M., et al, 2010, Phytofoods of Nubra valley, Ladakh - The cold desert. Indian Journal of Traditional Knowledge. Vol. 9(2): 303-308

Show all 9 references

Negi, K. S., and Pant, K. C., 1992, Less-Known Wild Species of Allium L. (Amaryllidaceae) from Mountainous Regions of India. Economic Botany, Vol. 46, No. 1, pp. 112-114
Plants for a Future database, The Field, Penpol, Lostwithiel, Cornwall, PL22 0NG, UK. http://www.pfaf.org
Sharma, L. et al, 2018, Diversity, distribution pattern, endemism and indigenous uses of wild edible plants in Cold Desert Biosphere Reserve of Indian Trans Himalaya. Indian Journal of Traditional Knowledge. Vol 17(1) January 2018 pp 122-131
Wild edible plants of Himachal Pradesh (As Allium jacquemontii Regel)