Distribution in Egypt
Mediterranean region and Sinai.
Localities documented in Tropicos sources
United States (North America)
Note: This information is based on publications available through Tropicos and may not represent the entire distribution. Tropicos does not categorize distributions as native or non-native.
- Anonymous. 1986. List-Based Rec., Soil Conserv. Serv., U.S.D.A. Database of the U.S.D.A., Beltsville. http://www.tropicos.org/Reference/1103
- Munz, P. A. 1974. Fl. S. Calif. 1–1086. University of California Press, Berkeley. http://www.tropicos.org/Reference/1719
- Munz, P. A. 1968. Suppl. Calif. Fl. 1–224. University of California Press, Berkeley. http://www.tropicos.org/Reference/1718
Widespread in the Mediterranean region, Sinai.
Regularity: Regularly occurring
Sandy and stony places.
Life History and Behavior
NatureServe Conservation Status
Rounded Global Status Rank: GNR - Not Yet Ranked
Allium neapolitanum (Naples Garlic, Daffodil Garlic, False Garlic, Flowering Onion, Naples Onion, Guernsey Star-of-Bethlehem, Neapolitan Garlic, Star, White Garlic, Wood Garlic) is a perennial bulbous plant of the genus Allium, the onion family. It is native to southern Europe, north Africa, and the Middle East. It is classed as an invasive species in parts of the U.S., and is found primarily in the U.S. states of California, Texas, Louisiana, and Florida.
It is cultivated by gardeners for its ornamental value. It bears large heads of pure white flowers in early spring, and is suitable for borders, pots, or forcing in a cool house. Allium neapolitanum typically grows to a height of between 12 and 18 inches.
There are several varieties of A. neapolitanum, including:
- Allium neapolitanum ssp. philippi
- Allium neapolitanum ssp. grandiflorum
- ^ http://plants.usda.gov/java/profile?symbol=ALNE3
- ^ a b c http://www.alliumflower.net/allium_neapolitanum/allium_neapolitanum.html
- ^ Nencini C, Franchi GG, Micheli L (June 2010). "Cardiovascular receptor binding affinity of aqueous extracts from Allium species". International journal of food sciences and nutrition 61 (4): 433–9. PMID 20446820.