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Allium subhirsutum
Hairy garlic is a bulbous perennial herb from the Mediterranean region, grown for its edible bulbs and leaves in kitchen gardens. It is hardy and easy to grow in sun and well-drained soil, dying back after flowering.
Allium subhirsutum, the hairy garlic, is a plant species widespread around the Mediterranean region from Spain and the Canary Islands to Turkey and Palestine.
Allium subhirsutum is a perennial herb up to 50 cm tall. Leaves are long, up to 15 mm across, tapering toward the tip, with hairs along the margins (hence the name "hairy garlic"). The umbel contains only a few flowers, white with thin pink midveins.
Allium subhirsutum is edible and sometimes cultivated in kitchen gardens. Bulbs can be eaten cooked or in salads. There are however a few reports of toxicity when consumed in large quantities.
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 subhirsutum 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.
