Allium fuscoviolaceum
Fomin
AmaryllidaceaeLeaves
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
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.
What to Eat
Edible parts: Leaves
The leaves are consumed as a vegetable or flavoring.
Where to Find It
It is a temperate and Mediterranean climate plant.
Europe, Turkey, Türkiye,
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, Turkey, Ukraine
How to Identify
An herb in the onion family (Amaryllidaceae) adapted to temperate and Mediterranean climates, with edible leaves similar to its allium relatives.
References (1)
- Ertug, F, Yenen Bitkiler. Resimli Türkiye Florası -I- Flora of Turkey - Ethnobotany supplement
