Herb latin name: Allium subhirsutum

Family: Alliaceae (Onion Family)

Medicinal use of Allium subhirsutum:

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:


30 cm
(11 3/4 inch)

to May

Habitat of the herb:

Rocky stony arid places, woods.

Edible parts of Allium subhirsutum:

Bulb - raw or cooked. The bulb is about 15mm in diameter. It is used like garlic as a flavouring in salads and cooked foods. The flavour is somewhat milder with a slight sweetness, and it can be used in much greater quantities than garlic. The bulbs are harvested in mid summer once the plant has died down, and will store for at least 6 months. Leaves - raw or cooked. The leaves have a pleasant texture, they are slightly sweet with a mild garlic flavour and can be available all winter. Flowers - raw. A mild garlic flavour with a delicate sweetness. Used in the spring as a garnish on salads, they are attractive to both the eye and the tongue.

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 Allium subhirsutum:

Seed - best sown as soon as it is ripe in a greenhouse. It germinates quickly and can be grown on in the greenhouse for the first year, planting out the dormant bulbs in the late summer of the following year if they have developed sufficiently, otherwise grow on in pots for a further year. Stored seed can be sown in spring in a greenhouse. Division in summer after the plants have died down. Very easy, the bulbs divide freely and can be planted out direct into their permanent positions if required.

Cultivation of the herb:

Rocky stony arid places, woods.

Known hazards of Allium subhirsutum:

Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in very 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.