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Allium ramosum
Also called Fragrant Onion, Fragrant Flower Garlic
Fragrant garlic (Allium ramosum), also called Chinese chives, is a hardy clump-forming bulbous perennial from northern Asia, grown for its edible leaves and fragrant white flowers. It is easy in cool temperate gardens with full sun and well-drained soil.
Allium ramosum, called fragrant-flowered garlic or Chinese chives is a northern Asian species of wild onion native to Kazakhstan, Mongolia, Siberia, the Russian Far East, and northern China (Gansu, Hebei, Heilongjiang, Jilin, Liaoning, Inner Mongolia, Ningxia, Qinghai, Shaanxi, Shandong, Shanxi, Xinjiang). The species is also naturalized in a few places in eastern Europe. In its native range, it grows at elevations of 500–2100 m.
Allium ramosum has clusters of narrow bulbs. Scapes are up to 60 cm tall. Leaves are linear, keeled, shorter than the scape. Umbels have many flowers crowded together. Tepals are white or pale red with a red midvein.
Allium ramosum is traditionally eaten in northern China and Mongolia. It is gathered between May and July, then preserved with salt for the winter. It is then used to season boiled mutton, or stuffed into dumplings. It is also used to treat stomach ailments. The flowers are gathered in late July and August, and salted.
South Idaho onion · Abrams' allium · Allium aciphyllum · Tapertip onion · Allium aeginiense · Allium aflatunense · Allium agrigentinum · Allium alabasicum · Allium albotunicatum · Allium alibile · Altai Onion · Allium altissimum
Text excerpted from the Wikipedia article Allium ramosum by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
Life form, climate and native range: World Checklist of Vascular Plants, Royal Botanic Gardens, Kew (CC BY 3.0), reformatted; see Plants of the World Online.
