Allium ampeloprasum L.

Bulb broadly ovoid or subglobose, 2–6 cm diam.; outer tunic membranous; bulblets usually numerous, yellowish-brown. Leaves 4-10, sheathing lower ⅓–½ of scape, channelled, with scabrid margin, solid, 10–50 cm long, 5–40 mm wide. Scape 45–180 cm long, stout, terete. Umbel subglobose, many-flowered, without bulbils; pedicels 1.5–5 cm long, unequal; spathe caducous, entire, long-beaked. Perianth cup-shaped or campanulate; segments 4–5.5 mm long, 1.3–2.4 mm wide, obtuse or rounded, with large papillae outside, usually pink, varying from white to dark red. Stamens slightly or distinctly exserted; outer 3 filaments simple, 4–6 mm long; inner 3 tricuspidate. Capsule c. 4 mm long.

It is a temperate and Mediterranean climate plant. It grows naturally in rocky places near the coast in S.W. England and Wales. It is common around the Mediterranean. It prefers a sunny position in a light well drained soil. It tolerates a pH in the range 5.2 to 8.3. It does not suit moist climates. It suits hardiness zones 6-9. It can tolerate frosts. In Hobart Botanical gardens. Tasmania Herbarium.

The bulbs are eaten raw or cooked. The leaves are eaten raw or cooked. The leaves are used for sarma in Turkey. They are rolled around a filling of rice or minced meat. They are also used in cheese making. The flowers are used raw or to flavour cooked foods. The seeds are milled and added to foods. The small bulbs or bulbils can be used for flavouring or pickles.

Plants can be grown from seed or by division of clumps or from bulbils.