Herb: Egyptian Leek
Latin name: Allium kurrat
Family: Alliaceae (Onion Family)
Medicinal use of Egyptian Leek: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.
Description of the plant:
(3 1/4 foot)
Habitat of the herb:Not known in a truly wild situation.
Edible parts of Egyptian Leek:Bulb - raw or cooked. Leaves - raw or cooked. Eaten raw or used as a flavouring in cooked dishes. The whole plant can be cooked and used like leeks (A. porrum). Flowers - raw. Used as a garnish on salads.
Other uses of the herb:The juice of the plant is used as a moth repellent. The whole plant is said to repel insects and moles.
Propagation of Egyptian Leek: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.
Cultivation of the herb:Not known in a truly wild situation.
Known hazards of Allium kurrat: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.
Plant information taken from the Plants For A Future.