Allium chloranthum
Boiss,
AmaryllidaceaeLeaves
wikimedia · cc-by-sa
Wikimedia Commons - Le.Loup.Gris
Wikimedia Commons - Le.Loup.Gris
wikimedia · cc-by-sa
Wikimedia Commons - Le.Loup.Gris
Wikimedia Commons - Le.Loup.Gris
What to Eat
Edible parts: Leaves
The leaves are eaten raw in salads and added into cheese.
Where to Find It
It is a temperate plant.
Asia, Europe, Turkey, Türkiye,
Countries: Andorra, United Arab Emirates, Afghanistan, Albania, Armenia, Austria, Azerbaijan, Bosnia & Herzegovina, Bangladesh, Belgium, Bulgaria, Bahrain, Brunei, Bhutan, Belarus, Switzerland, China, Cyprus, Czechia, Germany, Denmark, Estonia, Spain, Finland, France, United Kingdom, Georgia, Greece, Croatia, Hungary, Indonesia, Ireland, Israel, India, Iraq, Iran, Iceland, Italy, Jordan, Japan, Kyrgyzstan, Cambodia, North Korea, South Korea, Kuwait, Kazakhstan, Laos, Lebanon, Liechtenstein, Sri Lanka, Lithuania, Luxembourg, Latvia, Monaco, Moldova, Montenegro, North Macedonia, Myanmar, Mongolia, Malta, Maldives, Malaysia, Netherlands, Norway, Nepal, Oman, Philippines, Pakistan, Poland, Portugal, Qatar, Romania, Serbia, Russia, Saudi Arabia, Sweden, Singapore, Slovenia, Slovakia, San Marino, Syria, Thailand, Tajikistan, Timor-Leste, Turkmenistan, Turkey, Taiwan, Ukraine, Uzbekistan, Vietnam, Yemen
How to Identify
An onion herb in the Amaryllidaceae family found in temperate regions. It produces edible leaves that can be eaten fresh or cooked.
Wikipedia
Source ↗Allium chloranthum is a species of onion native to Lebanon and southern Turkey.
Names & Synonyms
Sirim, Sirspik sirik
References (1)
- Yesil, Y., et al, 2019, Wild edible plants in Yeşilli (Mardin-Turkey), a multicultural area. Journal of Ethnobiology and Ethnomedicine (2019) 15:52
