This species is probably no more than a synonym for Allium schoenoprasum[]. Although closely related to Allium schoenoprasum, this species is distinct[].

Common Name:

General Information

Allium ledebourianum is a herbaceous, bulbous perennial plant - each bulb producing one or two leaves 40 - 50cm long and a flowering scape 40 - 80cm tall. The plant divides, forming in time a clump of growth[, ].
The plant is harvested from the wild for local use as a food. It is cultivated for its edible leaves and bulb in Japan[, ].
Although it is only found in the Altai region of Russia, Kazakhstan and Mongolia, Allium ledebourianum is known to occur within two protected areas and is reported to have reproducing populations in both of these reserves. In addition, one of these reserves report the species as common. The plant is classified as 'Least Concern' 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

, ,

Range

Asia - Kazakhstan, Russian Federation (southern Siberia, Primorye, Khabarovsk), northern China. Mongolia, Siberia.

Habitat

Meadows and river valleys in Siberia[], Mountains, moist meadows, river banks, gravelly and sandy places; at elevations from 100 - 1,800 metres in northern China[].

Properties

Conservation Status	Least Concern
Edibility Rating
Habit	Bulb
Height	0.60 m
Pollinators	Bees, Insects
Cultivation Status	Cultivated, Wild

Cultivation Details

Allium ledebourianum
Prefers a sunny position in a light well-drained soil[].
The bulbs should be planted fairly deeply[].

Edible Uses

Bulb - raw or cooked[, , ]. The small bulbs are formed in clusters on the rhizome and are about 8 - 20mm in diameter[, ].

Leaves - raw or cooked[, , ]. The leaves are added to salads or used as a flavouring in soups etc[]. The flavour resembles wild onions and chives with a hint of garlic[].

Flowers - raw. Used as a garnish on salads.

Medicinal

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[].

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 in spring or after the plant dies down in late summer. 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.