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Allium canadense

Common Name(s):

Phonetic Spelling
AL-ee-um ka-na-DEN-see
This plant has low severity poison characteristics.
See below
Description
  • Onionlike bulb
  • Bulbous herb with characteristic onion or garlic odor.
  • Found in: Forest and natural areas, as native herbaceous plants; landscape as cultivated perennial; weedy in disturbed areas
  • Season: Late spring into summer

 

Found in: Forest and natural areas, as native herbaceous plants; landscape as cultivated perennial; weedy in disturbed areas

Site: Meadows, thickets, fields, lawns

More information on Allium.

Cultivars / Varieties:
Tags:
#bees#hummingbirds#white#butterflies#pink#poisonous#summer#spring#perennial#white flowers#pink flowers#wildflowers
 
Cultivars / Varieties:
Tags:
#bees#hummingbirds#white#butterflies#pink#poisonous#summer#spring#perennial#white flowers#pink flowers#wildflowers
  • Attributes:
    Genus:
    Allium
    Species:
    canadense
    Life Cycle:
    Perennial
    Country Or Region Of Origin:
    eastern North America
    Wildlife Value:
    Attracts bees, butterflies, and hummingbirds
    Play Value:
    Wildlife Food Source
    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.
  • Whole Plant Traits:
    Plant Type:
    Perennial
    Poisonous
    Wildflower
  • Flowers:
    Flower Color:
    Pink
    Purple/Lavender
    White
    Flower Value To Gardener:
    Fragrant
    Flower Bloom Time:
    Spring
    Summer
    Flower Shape:
    Dome
    Star
    Flower Description:
    Flowers are small, 6-parted, and in a cluster at the top of a naked stem. The plant smells of garlic or onions. These flowers are a dome-like cluster of star-shaped pink or whitish flowers on a naked flower stalk. Some flowers may be replaced by small bulblets.
  • Leaves:
    Leaf Color:
    Green
    Leaf Value To Gardener:
    Fragrant
    Hairs Present:
    No
    Leaf Description:
    Leaves are long, slender, flat or cylindrical and hollow. Grasslike leaves are flattened near base and have a strong onion-like odor.
  • Stem:
    Stem Color:
    Green
    Stem Is Aromatic:
    No
  • Landscape:
    Landscape Location:
    Meadow
    Attracts:
    Bees
    Butterflies
    Hummingbirds
    Problems:
    Poisonous to Humans
    Weedy
  • Poisonous to Humans:
    Poison Severity:
    Low
    Poison Symptoms:
    CAUSES ONLY LOW TOXICITY IF EATEN. Poisonous through ingestion. Symptoms may include: nausea, vomiting, and diarrhea. (Poison parts: All parts; bulbs, bulblets, flowers, and stems)
    Poison Toxic Principle:
    Sulfides
    Causes Contact Dermatitis:
    No
    Poison Part:
    Bark
    Flowers
    Fruits
    Leaves
    Roots
    Seeds
    Stems