Allium subhirsutum explained

Allium subhirsutum, the hairy garlic, is a plant species widespread around the Mediterranean region from Spain and the Canary Islands to Turkey and Palestine.[1] [2]

Allium subhirsutum is a perennial herb up to 50 cm tall. Leaves are long, up to 15 mm across, tapering toward the tip, with hairs along the margins (hence the name "hairy garlic"). The umbel contains only a few flowers, white with thin pink midveins.[3] [4] [5]

Uses

Allium subhirsutum is edible and sometimes cultivated in kitchen gardens. Bulbs can be eaten cooked or in salads. There are however a few reports of toxicity when consumed in large quantities.[6] [7]

Subspecies[1]
  1. Allium subhirsutum subsp. obtusitepalum (Svent.) G.Kunkel - Alegranza Island in Canary Islands
  2. Allium subhirsutum subsp. subhirsutum - from Spain and Morocco to Turkey and Palestine.
formerly included[1]

Notes and References

  1. http://apps.kew.org/wcsp/namedetail.do?name_id=296702 Kew World Checklist of Selected Plant Families
  2. http://luirig.altervista.org/flora/taxa/index1.php?scientific-name=allium+subhirsutum Altervista Flora Italiana, Aglio pelosetto, hairy garlic, Allium subhirsutum
  3. Web site: Fleurs du Sud, Méditerranée et Montagne, Allium subhirsutum . 2014-03-30 . https://web.archive.org/web/20150928162718/http://fleursdusud.fr/index.php/ab/ajo-all/648-allium-subhirsutum--ail-cilie--amaryllidacees- . 2015-09-28 . dead .
  4. Linnaeus, Carl. 1753. Species Plantarum 1: 295.
  5. Rafinesque, Constantine Samuel. 1837. Flora Telluriana 2: 19, Kalabotis clusianum
  6. http://www.pfaf.org/user/Plant.aspx?LatinName=Allium+subhirsutum Plants for a Future
  7. Bailey, L.H. & E.Z. Bailey. 1976. Hortus Third i–xiv, 1–1290. MacMillan, New York.