{"id":6578,"date":"2016-09-01T15:13:25","date_gmt":"2016-09-01T13:13:25","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?p=6578"},"modified":"2016-09-01T22:19:23","modified_gmt":"2016-09-01T20:19:23","slug":"allium-rosenbachianum-a-new-edimental-from-tajikstan-and-uzbekistan","status":"publish","type":"post","link":"http:\/\/www.edimentals.com\/blog\/?p=6578","title":{"rendered":"Allium rosenbachianum, a new edimental from Tajikstan and Uzbekistan"},"content":{"rendered":"

ADDED:\u00a0Mark McDonough has commented on the Alliorum \u00a0Facebook forum (https:\/\/www.facebook.com\/groups\/575374019245196<\/a>) that the plant I have isn’t rosenbachianum, but probably Allium stipitatum “Album”, one of the Alliums eaten as Persian shallot (see also \u00a0http:\/\/www.edimentals.com\/blog\/?page_id=893<\/a>)<\/span><\/p>\n

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”
\nhttps:\/\/ethnobiomed.biomedcentral.com\/articles\/10.1186\/1746-4269-2-18
\n<\/a>I was particularly interested to read of the use of the young leaves of Allium rosenbachianum, a species commonly sold as an ornamental. \u00a0I’ve been growing a white flowered form for a few years, but hadn’t come across its traditional use before!<\/p>\n

The young fresh or dried leaves are used of A. rosenbachianum and closely related A. rosenorum for the\u00a0national soup dishes ‘atolla’ and ‘oshi sioalaf’.<\/p>\n