ADDED: Mark McDonough has commented on the Alliorum Facebook forum (https://www.facebook.com/groups/575374019245196) that the plant I have isn’t rosenbachianum, but probably Allium stipitatum “Album”, one of the Alliums eaten as Persian shallot (see also http://www.edimentals.com/blog/?page_id=893)
Thanks to Lieven David for attracting my attention to the following interesting paper on “Wild Allium species (Alliaceae) used in folk medicine of Tajikistan and Uzbekistan”
I was particularly interested to read of the use of the young leaves of Allium rosenbachianum, a species commonly sold as an ornamental. I’ve been growing a white flowered form for a few years, but hadn’t come across its traditional use before!
The young fresh or dried leaves are used of A. rosenbachianum and closely related A. rosenorum for the national soup dishes ‘atolla’ and ‘oshi sioalaf’.