Allium kharputense
Freyn & Sint.
Kharput allium
What to Eat
Edible parts: Leaves, Bulb
The bulb and leaves are eaten raw in salads, added to cooking, and used in cheese.
Where to Find It
It is a temperate plant. In Iran it grows between 1,500-2,500 m above sea level.
Central Asia, Europe, Iran, Middle East, Tajikistan, Turkey, Türkiye,
Countries: Andorra, United Arab Emirates, Albania, Austria, Bosnia & Herzegovina, Belgium, Bulgaria, Bahrain, Belarus, Switzerland, Cyprus, Czechia, Germany, Denmark, Estonia, Spain, Finland, France, United Kingdom, Greece, Croatia, Hungary, Ireland, Israel, Iraq, Iran, Iceland, Italy, Jordan, Kyrgyzstan, Kuwait, Kazakhstan, Lebanon, Liechtenstein, Lithuania, Luxembourg, Latvia, Monaco, Moldova, Montenegro, North Macedonia, Malta, Netherlands, Norway, Oman, Poland, Portugal, Qatar, Romania, Serbia, Russia, Saudi Arabia, Sweden, Slovenia, Slovakia, San Marino, Syria, Tajikistan, Turkmenistan, Turkey, Ukraine, Uzbekistan, Yemen
How to Identify
An onion-family herb with white flowers, found at 1,500-2,500 m elevation in temperate regions of Iran.
Names & Synonyms
Sirdim, Sirik, Solyask, Sorelask, Soryazk
References (4)
- Brevard County Edible Acres
- Demir, I. & Ayaz, N., 2022, Wild edible plants contributing to the traditional foods of Mardin (Turkey) Province. Indian Journal of Traditional Knowledge Vol 21(3), July 2022, pp 569-582
- Ertug, F, Yenen Bitkiler. Resimli Türkiye Florası -I- Flora of Turkey - Ethnobotany supplement
- Yesil, Y., et al, 2019, Traditional knowledge of wild edible plants in Hasankeyf (Batman Province, Turkey). Acta Societatis Botanicorum Poloniae. 88(3):3633
