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Allium moly (A. luteum)

This plant has poison characteristics. See below.
Common Name(s):
Garlic Onion
Categories:
Perennial Bulbs, Poisonous Plants, Spring Bulbs
Comment:

Flowers in spring (May to June) and lasts 2-3 weeks; 10-12 inches tall with a loose umbel of yellow flowers; flowers have a slight garlic fragrance; reproduces by annual daughter bulb replacement and requires a warm (68 to 73 degrees F) to cool (28 to 35 degrees F) to warm (55 to 65 degrees F) annual thermoperiodic cycle; tolerates summer drought, but keep moist during growing season; normally not susceptible to animals

Description:
Bulbous herb with characteristic onion or garlic odor; leaves long, slender, flat or cylindrical and hollow; flowers small, 6-parted, in a cluster at the top of a naked stem
Light:
Full sunlight to PM only sunlight
Space:
2-3 in. apart, 15-25 per sq. ft.
Flower Color:
Yellow
Depth:
5 in. to base of the bulb
Usage:
Borders, rock gardens, woodland gardens, and ground covers
Organ:
Tunicated bulb
Hardiness:
Hardy II - Injured at temperatures below 14 degrees F (-10 degrees C) when planted
Origin:
Southern Europe
Poison Part:
All parts; bulbs, bulblets, flowers, and stems
Poison Delivery Mode:
Ingestion
Symptoms:
Nausea, vomiting, diarrhea
Edibility:
EDIBLE PARTS: Leaves, bulbs, and bulblets. Field garlic (A. vineale) is too strong for most tastes. HARVEST TIME: Only collect plants from areas you know have NOT been treated with pesticides. Gather leaves during spring and fall. Gather bulbs in the second year when they are large enough to use like cultivated onions. Flower stem bulblets are collected during the summer. SAFE HANDLING PROCEDURES: Wash leaves, bulbs and bulblets in warm water to remove dirt and debris. Do not use dish detergent or any type of sanitizer. These products can leave a residue. Use as domestic onions, for seasoning, or raw in salads. Bulbs can be used raw, boiled, pickled, or for seasoning. Their strong taste can be reduced by parboiling and discarding the water. To freeze onions or garlic, one should coarsely chop, blanch two minutes, drain, pat dry, and place them into plastic bags. The bulbs can also be dried for use as seasoning. Use flower bulbs to flavor soup or for pickling.
Toxic Principle:
Sulfides
Severity:
CAUSES ONLY LOW TOXICITY IF EATEN
Found in:
Forest and natural areas, as native herbaceous plants; landscape as cultivated perennial; weedy in disturbed areas

NCCES plant id: 796

Allium moly (A. luteum) Allium moly (A. luteum)
Photo of Allium moly (A. luteum) Photo of Allium moly (A. luteum)