Allium macrochaetum
Boiss. & Hausskn,
AmaryllidaceaeLeaves
wikimedia · cc-by-sa
Zennora Brna (via Wikimedia Commons)
Zennora Brna (via Wikimedia Commons)
gbif · cc-by
Royal Botanic Gardens, Kew
Royal Botanic Gardens, Kew
What to Eat
Edible parts: Leaves
The leaves are edible.
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
A small herb in the onion family (Amaryllidaceae) found in temperate and Mediterranean climates.
Wikipedia
Source ↗Allium macrochaetum, the Kaya garlic, is a widespread species of flowering plant in the family Amaryllidaceae. It is native to central Anatolia, Lebanon, Syria, Jordan, Iraq, and northwestern Iran. It is edible and is used medicinally by local peoples.
Names & Synonyms
Allium laeve Wendelbo & Bothmer
References (1)
- Ertug, F, Yenen Bitkiler. Resimli Türkiye Florası -I- Flora of Turkey - Ethnobotany supplement
