Allium bulleyanum Diels
Allium caeruleum Wall.
Allium feddei H.LÃ©v.
Allium lancifolium Stearn
Allium liangshanense Z.Y.Zhu
Allium platyphyllum (Diels) F.T.Wang & Tang
Allium polyastrum Diels
Allium polyastrum platyphyllum Diels
Allium praelatitium H.LÃ©v.
Allium tchongchanense H.LÃ©v.
Allium violaceum Wall. ex Regel
Allium wallichianum Steud.
Nothoscordum mairei H.LÃ©v.
Common Name: Jimbur
Allium wallichii is a herbaceous, perennial plant producing several leaves 15 - 45cm long and a flowering scape 40 - 60cm (occ to 110cm) tall from an underground bulb. The cylindrical bulb divides, forming in time a cluster of plants[
The plant is harvested from the wild for local use as a food. It is cultivated as a vegetable in traditional home-gardens of eastern Nepal[
], and is sometimes sold in local markets, especially in the form of the dried, powdered leaves[
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[
E. Asia - southern China, Pakistan, northern India, Nepal, Myanmar
Forest clearings and shrubberies, fully open to the monsoon rains; at elevations from 2,800 - 4,300 metres in Pakistan[
]. Forest margins, scrub, meadows, stream banks; at elevations from 2,300 - 4,800 metres in southern China[
|Cultivation Status||Cultivated, Wild
This species is not hardy outside the milder regions of the temperate zone. It tolerates temperatures down to between -5 and -10Â°c[
]. It succeeds outdoors in N.W. England where it sets seed[
An easily grown plant[
], it prefers a sunny position in a light well-drained soil[
The bulbs should be planted fairly deeply[
]. Most members of this genus are intolerant of competition from other growing plants[
Young leaves - cooked as a vegetable[
]. The dried leaves are used as a condiment in curries and pickles[
Bulb - raw or cooked. Poorly developed and rather small[
]. The cloves are used as a substitute for garlic[
Flowers - raw. Used as a garnish on salads.
The bulbs, boiled then fried in ghee, are eaten in the treatment of cholera and dysentery[
]. The raw bulb is chewed to treat coughs and colds[
]. It is said that eating the bulbs can ease the symptoms of altitude sickness[
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. The plants divide successfully at any time in the growing season, pot up the divisions in a cold frame or greenhouse until they are growing well and then plant them out into their permanent positions.