Allium tsoongii F.T.Wang & Tang
Allium hookeri is an evergreen, herbaceous, perennial plant producing a cluster of leaves 20 - 60cm long and flowering scapes 20 - 60cm tall. The plant grows from a cluster of thin bulbs with thick, fleshy roots[
The plant is a popular food in parts of China and southeast Asia, where the leaves are commonly used as a garnish and flavouring[
]. It is gathered from the wild and is also often cultivated as a food crop in southern China and northwest India; it is often found for sale in local markets and is sometimes grown as an ornamental[
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[
E. Asia - Southern China, India, Sri Lanka, Bhutan, Myanmar
Forests, forest margins, moist places and meadows; at elevations from 1,400 - 4,200 metres[
|Other Uses Rating
|Cultivated, Ornamental, Wild
Allium hookeri grows in the subtropical and tropical regions of China, India, Bhutan, Myanmar and Sri Lanka. It is found at elevations up to 4,200 metres and can be grown outside at least in areas of the temperate zone with mild winters.
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[
Cultivated forms of this plant usually do not produce fertile seed[
Leaves - raw or cooked[
]. Used as a garnish and flavouring on foods[
Flowers - raw. Used as a garnish on salads.
Bulb - raw or cooked. Used as a vegetable, cooked as a flavouring in soups, fried or pickled[
The leaves, bulbs and roots are used to treat a range of common health problems including coughs and colds, vomiting and skin rashes[
They are applied externally as an antiseptic on wounds[
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[
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.