Common Name: Rosy Garlic

General Information

Allium roseum is a herbaceous, perennial plant producing 2 - 7 leaves 12 - 35cm long and a flowering scape 10 - 65cm tall from an underground bulb. The plant increases by bulblets at the base of the bulb, by self-sowing and, where produced, by bulbils, to form extensive colonies[].
The plant is harvested from the wild for local use as a food. It is very ornamental, and is often grown in gardens[].
The sub-species Allium roseum bulbiferum produces a few sterile flowers and many bulbils on its flowering stem[]. This form will probably spread freely and perhaps escape from cultivation[].

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

All around the Mediterranean

Habitat

Grassland and gravelly places near the sea[]. Dry open spaces and cultivated ground[].

Properties

Weed Potential	Yes
Edibility Rating
Habit	Bulb
Height	0.35 m
Pollinators	Bees, Insects
Cultivation Status	Wild

Cultivation Details

Allium roseum is native to the Mediterranean region, with its hot, dry summers and cool, moist winters. It can tolerate winter temperatures dipping occasionally to between -5 and -10°c but requires a well-drained soil or it can be killed by summer wet. Outside the warmer regions of the temperate zone it is probably best to grow the plant in a bulb frame, with water being withheld in late summer[, ].
Easily grown in a warm sunny position in a light well-drained soil[, , ].
The bulbs should be planted fairly deeply[].
There are several named forms[]. The sub-species Allium roseum roseum does not produce bulbils[]. Both forms produce numerous bulblets around the base of the main bulb[].

Edible Uses

Bulb - raw or cooked[, , ]. A garlic substitute, it is used as a flavouring in salads and cooked foods[]. The bulbs are 10 - 15mm in diameter[].
Bulbils - raw or cooked. Very small and fiddly to use, though they have a pleasant mild garlic flavour[].

Leaves - raw or cooked. A mild garlic flavour, they make a nice addition to salads and can also be used as a flavouring in cooked foods[].

Flowers - raw. Used as a garnish on salads, they are very attractive and have a pleasant mild garlic flavour[].

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. 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.