Himalaya onion
Allium wallichii

Family: Amaryllidaceae

What it is like

An onion family plant. It is a herb which produces a bulb. It grows to about 65 cm high. The bulbs are small and clustered. The roots are long and thick. The stem base is covered with the leaf sheath. The leaves are narrow and flat. They have a garlic like smell when squeezed. The flowers are purple. They occur in clusters at the top of the plant. Some varieties have been described.

There are about 300-700 Allium species. Most species of Allium are edible (Flora of China). All alliums are edible but they may not all be worth eating! They have also been put in the family Alliaceae.

Where it is found

It is a temperate plant. In Nepal it grows at 2400-4500 m altitude. It grows in moist, rocky places. In China it grows in forest margins and stream banks between 2300-4800 m altitude in S China. In Sichuan and Yunnan.

Countries/locations it is found in

Asia, Bangladesh, Bhutan, China, Himalayas, India, Indochina, Myanmar, Nepal, Northeastern India, Pakistan, SE Asia, Sikkim, Sri Lanka, Tibet

How it is used for food

The young leaves are eaten as a vegetable. Dried leaves are used for flavouring. The cloves are used as a garlic substitute. The flowers are eaten raw and used as a garnish in salads. The plant is used for soup.

Plants are sold in markets.

Edible parts

Flowers, leaves, root, bulb, vegetable, spice

How it is grown

It can be grown by seed or bulbs.

Its other names

Local names

Ban lasun, Ban lasun, Ban nhoo, Bathatuva, Dundu sag, Dung-dunge, Duo xing jiu, Dzimbu, Ge zi, Gobka, Gokpa, Guo guo, Jimbur, Jungli piyaj, Koje, Laadu, Lainka, Lathum, Palengu, Oang-rko-spa, Sekkwa, Sekuwa, Zimbu nagpo, Zim nak

Synonyms

Allium caeruleum Wallich [invalid]; Allium violaceum Wallich ex Regel [Invalid]; and others