Allium complanatum Boreau
Allium intermedium G.Don
Allium oxypetalum G.Don
Allium pallens var. pseudooleraceum Seregin
Allium parviflorum Thuill.
Allium scabrum Gilib.
Allium virens Lam.
Allium virescens Lam.
Cepa oleracea (L.) Bernh.
Codonoprasum alpicola Jord. & Fourr.
Codonoprasum complanatum (Boreau) Fourr.
Codonoprasum intermedium Rchb.
Codonoprasum oleraceum (L.) Rchb.
Codonoprasum viridiflorum Schur
Porrum oleraceum (L.) Moench
Raphione oleracea (L.) Salisb.
Common Name: Field Garlic
Allium oleraceum is a herbaceous, perennial plant producing 2 - 4 leaves 10 - 50cm long and a flowering scape 25 - 100cm tall from an underground bulb[
The plant is harvested from the wild for local use as a food.
The plant produces some to many bulbils instead of flowers and is easily spread, giving it a high potential to become a weed[
]. It is sometimes found on roadsides and other disturbed ground in eastern N. America. It persists and is spread easily by the bulbils[
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[
Most of Europe, east to Turkey and the Caucasus.
Dry grassy places, waysides etc[
]. Meadows, steppes, slopes, scrub, and sometimes as weed[
|Pollinators||Bees, Insects, Self
Allium oleraceum is a very tolerant plant and should succeed in most parts of the temperate zone.
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[
Bulb - raw or cooked[
]. Used as a garlic flavouring in soups etc[
]. The bulbs are 10 - 20mm in diameter[
Bulbils - raw or cooked.
Leaves - raw or cooked. The young leaves are used as a garlic flavouring in soups and stews, but are inferior to that species[
Flowers - raw. Used as a garnish on salads. Used mainly as a flavouring in soups and stews[
Although no specific mention of medicinal uses has been seen for this species, members of this genus are in general very healthy additions to the diet. They contain sulphur compounds (which give them their onion flavour) and when added to the diet on a regular basis they help reduce blood cholesterol levels, act as a tonic to the digestive system and also tonify the circulatory system[
Allium species usually grow well with most plants, especially roses, carrots, beet and chamomile, but they inhibit the growth of legumes[
]. They are, in general, bad companions for alfalfa - each species negatively affecting the other[
Members of this genus are rarely if ever troubled by browsing deer[
Although no specific mention has been seen for this species, the juice of most species in this genus (especially those with a strong onion or garlic smell) can be used as a moth repellent[
The whole plant is said to repel insects and moles[
Seed - sow spring in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle - if you want to produce clumps more quickly then put three plants in each pot. Grow them on in the greenhouse for at least their first winter and plant them out into their permanent positions in spring once they are growing vigorously and are large enough.
Division in spring. Very easy, the plants divide successfully at any time in the growing season and the divisions can be planted straight out into their permanent positions if required.
Bulbils can be harvested in late summer and planted out immediately.