Allium subhirsutum

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Hairy garlic
Scientific classification e
Kingdom: Plantae
Clade: Angiosperms
Clade: Monocots
Order: Asparagales
Family: Amaryllidaceae
Subfamily: Allioideae
Genus: Allium
Species: A. subhirsutum
Binomial name
Allium subhirsutum
L.
Synonyms[1]

Allium subhirsutum, hairy garlic, is a plant species widespread around the Mediterranean region. It has been reported from the Canary Islands, Morocco, Algeria, Tunisia, Libya, Egypt, Sicily, Sardinia, Corsica, Spain, the Balearic Islands, France, mainland Italy, Greece, the former Yugoslavia, Cyprus, Turkey and Palestine.[2][3]

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.[4][5][6]

Uses[edit]

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.[7][8]

Subspecies[edit]

Numerous varietal and subspecific names have been proposed, but at present (March 2014) only the following are widely accepted:[1]

  1. Allium subhirsutum subsp. obtusitepalum (Svent.) G.Kunkel -- Canary Islands
  2. Allium subhirsutum subsp. subhirsutum

References[edit]

  1. ^ a b The Plant List
  2. ^ Kew World Checklist of Selected Plant Families
  3. ^ Altervista Flora Italiana, Schede di botanica, Allium subhirsutum
  4. ^ Fleurs du Sud, Méditerranée et Montagne, Allium subhirsutum
  5. ^ Linnaeus, Carl. 1753. Species Plantarum 1: 295.
  6. ^ Rafinesque, Constantine Samuel. 1837. Flora Telluriana 2: 19, Kalabotis clusianum
  7. ^ Plants for a Future
  8. ^ Bailey, L.H. & E.Z. Bailey. 1976. Hortus Third i–xiv, 1–1290. MacMillan, New York.