Allium nigrum

Allium nigrum, also known as Black Garlic, is a perennial plant species in the family Alliaceae. It is native to the Mediterranean region and is grown for its ornamental value. The plant is also known for its culinary uses, particularly in Mediterranean cuisine.

Description

Allium nigrum is a bulbous plant that grows up to 60 cm tall. The leaves are linear, and the flowers are white with a green stripe. The plant blooms in late spring and early summer. The bulbs are edible and have a mild, sweet flavor.

Cultivation

Allium nigrum prefers full sun and well-drained soil. It is drought-tolerant and can be grown in containers. The plant is propagated by dividing the bulbs in autumn or early spring.

Uses

The bulbs of Allium nigrum are used in cooking, particularly in Mediterranean cuisine. They can be eaten raw or cooked and are often used in salads, soups, and stews. The plant is also grown for its ornamental value, with its striking white flowers adding interest to the garden.

Taxonomy

Allium nigrum was first described by Carl Linnaeus in 1753. It is a member of the genus Allium, which includes other well-known plants such as onions, garlic, and leeks.

See also

• List of Allium species
• Mediterranean cuisine

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