Common Name: Black-Violet Leek

General Information

Allium atroviolaceum is a herbaceous perennial plant growing from a globose bulb around 10 - 25mm in diameter. The plant forms a single, flowering stem 60 - 100cm tall with 4 - 5 leaves sheathed around it. The bulb forms numerous bulbils at its base, in time becoming a dense cluster of growth[, , ].
The plant is harvested from the wild for local use as a food. It is sometimes sold for food in local markets and is also grown as an ornamental in gardens
Allium atroviolaceum is known to be locally common in parts of its European range, but overall information is lacking in most areas in which it is known to grow. The plant is classified as 'Data Deficient' in the IUCN Red List of Threatened Species(2013)[].

Known Hazards

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[].

Botanical References

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Range

Eurasia - Czech Republic to Italy, east through the Caucasus and Turkey to Uzbekistan and Afghanistan, south to Lebanon and Saudi Arabia

Habitat

Found in mid-mountain zones, growing on dry sites and rocks, forest margins, in crop fields, orchards and vineyards, as well as in weedy places[, ].

Properties

Conservation Status	Data Deficient
Edibility Rating
Habit	Bulb
Height	0.80 m
Pollinators	Insects
Cultivation Status	Ornamental, Wild

Cultivation Details

Easily grown in a well-drained soil in a sunny position[]. The plant prefers clay soils in the wild[].

Edible Uses

The plant is used as a vegetable and source of vitamins[]. No more information is given, but Alliums in general have more or less edible bulbs, flowers and leaves[].

The fresh leaves are used in Iran to cook a traditional dish known as Aash[].

The young plants, growing from bulblets around the main plant, are dug up and eaten raw or used as a flavouring in meals[].
The leaves and bulbs are used as a garlic substitute[].

Medicinal

The fresh leaves are eaten as an appetite stimulant[].

Although no other 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[].

Agroforestry Uses:

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[].

Other Uses

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[].

Propagation

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 of the clump. Individual bulbs or larger clumps can be separated from the main clump - individual bulbs can be planted directly into their permanent position, but are probably best grown in pots or a nursery bed until established. Larger divisions can be planted direct into their permanent position.