Allium schoenoprasum

A bulbous plant growing to 0.3 m (1 ft) tall and wide at medium rate. Hardy to UK zone 5, frost-hardy. Foliage appears February to December; flowers June to July; seeds ripen July to August. Hermaphroditic, self-fertile, pollinated by bees, flies, and lepidoptera. Attracts wildlife. Tolerates light sandy, medium loamy, and heavy clay soils with good drainage; grows in semi-shade to full sun; prefers moist conditions. Adapts to mildly acidic to very alkaline pH.

Description

An onion family plant. It is a herb which grows one year, then flowers the next. It is up to 30 cm tall. A narrow leafed onion which forms dense clumps. The leaves are hollow and narrow. They are 10-25 cm long by 0.1 cm in cross section. They are angular in cross section. Bulbs are not well developed. They can be 1-3 cm long by 0.5-1.5 cm across. The flowers are pink or purple. They are produced in a head where small flowers are on equal length stalks forming a rounded head.

Edible Uses

The leaves are eaten raw, cooked, or dried for later use. They have a mild onion flavour and suit mixed salads as well as soups and other cooked dishes. Leaves are often available from late winter and can continue to be harvested into early the following winter, particularly in warm, sheltered spots. They are a good source of sulphur and iron. Per 100g dry weight the leaves provide 330 calories, with 0% water, 27g protein, 5.5g fat, 60g carbohydrate, 10.7g fibre, and 7g ash. Mineral content per 100g includes 900mg calcium, 509mg phosphorus, 15mg iron, and 2874mg potassium. Vitamins per 100g include 40,000mg vitamin A, 1.1mg thiamine (B1), 1.15mg riboflavin (B2), 6mg niacin, and 522mg vitamin C. Figures are the median of a range quoted in the source. The bulbs are small, rarely exceeding 10mm in diameter, and can be harvested with the leaves attached and used like spring onions; they have a pleasant, mild onion flavour. The flowers work as a garnish in salads, though they are rather dry and considered less desirable than the flowers of many other Allium species.

Traditional Uses

The mild flavoured leaves are eaten raw or used to flavour food. They are used to flavour salads and meat. The flowers are eaten and used as flavouring and garnish.

Medicinal Uses

The whole plant benefits both the digestive system and blood circulation. It improves appetite, aids digestion, and has hypotensive and tonic properties. Its effects are similar to those of garlic (A. sativum) but considerably milder, and it is rarely used medicinally.

Known Hazards

Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in very large quantities and by some mammals, of certain members of this genus. Dogs seem to be particularly susceptible.

Distribution

A temperate plant. It is tolerant of cold and suits the highlands in the tropics. It needs a well drained soil. They can tolerate drought and grow on a wide range of soils. Fertile loam soils are best. In China it grows in meadows and damp valleys along streams between 2000-3000 m altitude. It suits hardiness zones 5-10.

Where It Grows

Africa, Alaska, Albania, Algeria, Andorra, Argentina, Armenia, Asia, Australia, Austria, Balkans, Bosnia, Britain, Bulgaria, Canada, Cape Verde, Caucasus, Central Asia, Central America, Central Asia, China, Colombia, Cook Islands, Croatia, Cuba, Czech Republic, Denmark, East Africa, Estonia, Europe*, Falklands, France, FSM, Germany, Greece, Grenada, Guyana, Haiti, Hawaii, India, Indochina, Indonesia, Iran, Iraq, Ireland, Italy, Japan, Kazakhstan, Korea, Latvia, Lithuania, Marshall Islands, Mediterranean, Micronesia, Middle East, Monaco, Mongolia, Nauru, Netherlands, North Africa, North America, Northeastern India, Norway, Pacific, Pakistan, Papua New Guinea, PNG, Philippines, Pohnpei, Poland, Portugal, Romania, Russia, Scandinavia, SE Asia, Serbia, Siberia, South Africa, Southern Africa, South America, Spain, Sweden, Switzerland, Tajikistan, Tasmania, Thailand, Turkey, Türkiye, Tuvalu, USA, West Indies, Yugoslavia, Zimbabwe,

Cultivation

An easily grown plant, it prefers a sunny position in a rich moist but well-drained soil, though it succeeds in most soils and also in light shade. Grows well in heavy clay soils. Tolerates a pH in the range 5.2 to 8.3. Chives are commonly cultivated in the garden for their edible leaves which are available from late winter to the beginning of the following winter. The bulbs divide rapidly and large clumps are quickly formed. There are some named varieties. Chives are very tolerant of heavy harvesting, regular cutting of the leaves ensures a continuous supply of young leaves and prevents the plants flowering. Plants can be moved into a frame or other protected environment in the autumn and will then produce leaves throughout the winter. Do not do this every year or it weakens the plants. The bulbs should be planted fairly deeply. A good bee plant. Grows well with most plants, especially roses, carrots, beet and chamomile, but it inhibits the growth of legumes. Helps to reduce the incidence of scab when it is grown under apple trees. 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. Alliums are typically harvested in late spring to early summer, when the bulbs mature and the tops begin to yellow. Allium species typically flower in late spring to early summer, depending on the species and local climate conditions. Allium species generally have a moderate growth rate, with bulbs typically taking about 100 to 150 days from planting to harvest, depending on the variety and growing conditions.

Propagation

Sow seed in spring in a cold frame. Germination is generally free and easy; pot seedlings up as soon as they are large enough to handle and plant out the following spring. Division can be done at almost any time of year but spring is preferable. Clumps should be divided at least every three to four years to maintain vigour, and the divisions can be planted directly into their permanent positions.

Other Uses

The plant's juice acts as an insect repellent and has fungicidal properties, making it effective against scab, mildew, and similar diseases. The growing plant is said to repel insects and moles.

Production

Shoots can be harvested 70-100 days from planting. The outer leaves are cut 2 cm from the base leaving the central clump intact. Clumps should be replanted every 2-3 years.

Other Information

It is becoming more common in the highlands of Papua New Guinea. It is a commercially cultivated vegetable.

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.

Nutrition

Synonyms

Also Known As

Aglio di serpe, Ail cibitte, Asatsuki, Bei cong, Bieslook, Ceboletta, Cebolinho, Cebollino, Ciboulette, Erba cipollina, Graes-lok, Kechai, Langkeo, Leemlaugud, Lihk, Lokeo, Maurloki, Mayughlak, Murulauk, Nira, Pazitka pobrezni, Shacong, Tingdra, Tlang purun

References (79)

• Abbet, C., et al, 2014, Ethnobotanical survey on wild alpine food plants in Lower and Central Valais (Switzerland). Journal of Ethnopharmacology 151 (2014) 624–634
• Ambasta S.P. (Ed.), 2000, The Useful Plants of India. CSIR India. p 28
• Anderson, E. F., 1993, Plants and people of the Golden Triangle. Dioscorides Press. p
• Benvenuti, S. & Mazzoncini, M., 2021, The Biodiversity of Edible Flowers: Discovering New Tastes and New Health Benefits. Frontiers in Plant Science Article 569499.
• Bernal, R., et al, (Eds), 2016, Catalogo de Plantas y Liquenes de Colombia, Volumen 2, Magnoliaceae a Zygophyllaceae. Universidad Nacional de Colombia. p 2495

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