Allium nigrum
L.
Black garlic
(c) Felix Riegel, some rights reserved (CC BY-NC), uploaded by Felix Riegel
(c) Axel Albano, some rights reserved (CC BY-NC), uploaded by Axel Albano
(c) Christian Herzig, some rights reserved (CC BY-NC), uploaded by Christian Herzig
What to Eat
Edible parts: Bulbil, Leaves, Spice
The leaves and bulbils are used for flavoring and eaten raw or cooked, and can be used as a spice.
Where to Find It
It is a temperate or Mediterranean plant.
Africa, Europe, Italy, Mediterranean, Middle East, North Africa, Sicily, Syria, Turkey, Türkiye,
How to Identify
A temperate or Mediterranean herb in the Amaryllidaceae family (onion family) with edible leaves and bulbils.
Wikipedia
Source ↗Allium nigrum, common name black garlic, broad-leaved leek, or broadleaf garlic, is a Middle Eastern species of wild onion. It lacks the onion or garlic scent shared by most of the other species in the group. The species is native to Turkey, Cyprus, Syria, Lebanon, and the Palestine region but cultivated as an ornamental in many other places. It has become naturalized in some regions, including parts of the United States (especially Washington and Oregon).
Notes
They have also been put in the family Alliaceae.
Names & Synonyms
Agghiu d'i siminati, Broad leaf garlic, Porra
References (4)
- Biscotti, N. et al, 2018, The traditional food use of wild vegetables in Apulia (Italy) in the light of Italian ethnobotanical literature. Italian Botanist 5:1-24
- Geraci, A., et al, 2018, The wild taxa utilized as vegetables in Sicily (Italy): a traditional component of the Mediterranean diet. Journal of Ethnobiology and Ethnomedicine (2018) 14:14
- Pasta, S., et al, 2020, An Updated Checklist of the Sicilian Native Edible Plants: Preserving the Traditional Ecological Knowledge of Century-Old Agro-Pastoral Landscapes. Frontiers in Plant Science. Volume 11|Article 388
- Seidemann J., 2005, World Spice Plants. Economic Usage, Botany, Taxonomy. Springer. p 21
