Allium denudatum
F. Delaroche
Div luk
AmaryllidaceaeLeaves
iNaturalist · cc-by-nc
(c) Теймуров А.А., some rights reserved (CC BY-NC), uploaded by Теймуров А.А.
(c) Теймуров А.А., some rights reserved (CC BY-NC), uploaded by Теймуров А.А.
iNaturalist · cc-by-nc
(c) mallaliev, some rights reserved (CC BY-NC), uploaded by mallaliev
(c) mallaliev, some rights reserved (CC BY-NC), uploaded by mallaliev
iNaturalist · cc-by-nc
(c) mallaliev, some rights reserved (CC BY-NC), uploaded by mallaliev
(c) mallaliev, some rights reserved (CC BY-NC), uploaded by mallaliev
What to Eat
Edible parts: Leaves
The leaves are eaten raw in salads.
Where to Find It
It is a temperate plant.
Balkans, Bulgaria, Europe,
Countries: Andorra, Albania, Austria, Bosnia & Herzegovina, Belgium, Bulgaria, Belarus, Switzerland, Cyprus, Czechia, Germany, Denmark, Estonia, Spain, Finland, France, United Kingdom, Greece, Croatia, Hungary, Ireland, Iceland, Italy, Liechtenstein, Lithuania, Luxembourg, Latvia, Monaco, Moldova, Montenegro, North Macedonia, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Russia, Sweden, Slovenia, Slovakia, San Marino, Ukraine
How to Identify
An onion-family plant adapted to temperate climates, in the Amaryllidaceae family.
Names & Synonyms
Allium albidum Fisch. ex M. Bieb.Allium albidum subsp. caucasicum (Regel) StearnAllium ammophilum Heuff.and others
References (1)
- Nedelcheva A., 2013, An ethnobotanical study of wild edible plants in Bulgaria. EurAsian Journal of BioSciences 7, 77-94 (As Allium albidum)
