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.
Regularity: Regularly occurring
Life History and Behavior
Molecular Biology and Genetics
Barcode data: Allium triquetrum
Statistics of barcoding coverage: Allium triquetrum
Public Records: 3
Specimens with Barcodes: 3
Species With Barcodes: 1
National NatureServe Conservation Status
Rounded National Status Rank: NNA - Not Applicable
Relevance to Humans and Ecosystems
The bulbous roots just under the surface are similar to shallots and are edible as well as the green stalks.
Allium triquetrum is a bulbous flowering plant in the genus Allium (onions and garlic) native to the Mediterranean basin. Common names include wild garlic (used for many Allium species) and three-cornered leek.
Distribution[edit source | edit]
Allium triquetrum is native to south-western Europe, north-western Africa, Madeira and the Canary Islands, where it grows in meadows, woodland clearings, on river banks and roadside verges from sea level to an altitude of 850 metres (2,790 ft). It has also been introduced to the British Isles, Turkey, Australia, North America and South America.
Description[edit source | edit]
Allium triquetrum produces stems 17–59 centimetres (7–23 in) tall, which are concavely triangular in cross-section. Each stem produces an umbel inflorescence of 4–19 flowers in January–May in the species' native environment. The tepals are 10–18 millimetres (0.4–0.7 in) long and white, but with a "strong green line". Each plant has 2–3 narrow, linear leaves, each up to 15 cm (6 in) long. The leaves have a distinct onion smell when crushed.
Culinary uses[edit source | edit]
Allium triquetrum is known as "three-cornered leek", because the ridge on the greens creates a cross-section resembling a three-pointed star, whereas garden leeks have flat tepals. All parts of the plant, from the bulb to the flowers, are edible fresh (for example in pestos) or cooked, with "a subtle flavour like leek or spring onion".
References[edit source | edit]
- C. Aedo. "Allium L." (PDF). In S. Castroviejo et al.. Flora Iberica. Retrieved April 4, 2012.
- Clive A. Stace (1997). "Allium L. – Onions". New Flora of the British Isles (2nd edition ed.). Cambridge University Press. pp. 936–941. ISBN 978-0-521-58935-2.
- Shaw, Hank. "Hunter Angler Gardener Cook". Retrieved 27 March 2013.
- Clay, Xanthe. "Recipes made from nature's supermarket". The Telegraph (UK). Retrieved 27 March 2013.
- Pozzi, Doris. "Hello Little Weed - Recipes". Retrieved 27 March 2013.