Herb: Daffodil Garlic
Latin name: Allium neapolitanum
Family: Alliaceae (Onion Family)
Medicinal use of Daffodil Garlic:Although no specific mention of medicinal uses has been seen for this species, members of this genus are in general very healthy additions to the diet. They contain sulphur compounds (which give them their onion flavour) and when added to the diet on a regular basis they help reduce blood cholesterol levels, act as a tonic to the digestive system and also tonify the circulatory system.
Description of the plant:
(11 3/4 inch)
Habitat of the herb:Dry grassy places and fields.
Edible parts of Daffodil Garlic:Leaves - raw or cooked. Delicious in salads, they start off being sweet and then develop a fairly strong garlic-like flavour, they are liked by most people who try them. The leaves are available from late autumn until early spring and are greatly appreciated at this time of year. Bulb - raw or cooked. Rather small but a very nice mild garlic flavour. Sliced up, they make a delicious addition to salads and can also be used as a vegetable or as a flavouring in cooked foods. They are harvested in mid summer once the plant dies down and will store for 6 months or more. The bulbs are 10 - 20mm in diameter. Flowers - raw or cooked. Excellent in salads, making them look attractive as well as adding a strong onion flavour.
Other uses of the herb:The juice of the plant is used as a moth repellent. The whole plant is said to repel insects and moles.
Propagation of Daffodil Garlic:Seed - sow spring in a greenhouse. The seed can also be sown in a cold frame as soon as it is ripe in early summer. Prick out the seedlings into individual pots when they are large enough to handle - if you want to produce clumps more quickly then put three plants in each pot. Grow on for the first winter in a greenhouse and plant out in late summer whilst the bulbs are dormant. Division in summer once the plant has died down. Very easy, the bulbs divide freely and can be planted straight out into their permanent positions if required.
Cultivation of the herb:Dry grassy places and fields.
Known hazards of Allium neapolitanum:Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in large quantities and by some mammals, of certain members of this genus. Dogs seem to be particularly susceptible.
Plant information taken from the Plants For A Future.