Allium moly
Common Name(s):
- Phonetic Spelling
- AL-ee-um MOH-lee
- This plant has low severity poison characteristics.
- See below
- Description
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Allium moly flowers in spring (May to June) and lasts 2-3 weeks. The plant is 10-12 inches tall with a loose umbel of yellow flowers. The plant 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. Allium moly tolerates summer drought, but keep it moist during growing season. It is normally not susceptible to animals
Allium moly is a 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
Light: Full sunlight to PM only sunlight
Space: 2-3 in. apart, 15-25 per sq. ft.
Depth: 5 in. to base of the bulb
Usage: Borders, rock gardens, woodland gardens, and ground covers
Organ: Tunicated bulb (also a spring bulb and a perennial bulb)
Hardiness: Hardy II - Injured at temperatures below 14 degrees F (-10 degrees C) when planted
- Cultivars / Varieties:
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- Tags:
- Cultivars / Varieties:
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- Tags:
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Attributes:
- Genus:
- Allium
- Species:
- moly
- Family:
- Alliaceae
- Country Or Region Of Origin:
- E. Spain to Italy, NW. Africa
- Particularly Resistant To (Insects/Diseases/Other Problems):
- normally not susceptible to animals, drought
- 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.
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Whole Plant Traits:
- Plant Type:
- Bulb
- Poisonous
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Cultural Conditions:
- Light:
- Full sun (6 or more hours of direct sunlight a day)
- Available Space To Plant:
- Less than 12 inches
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Flowers:
- Flower Color:
- Gold/Yellow
- Flower Inflorescence:
- Umbel
- Flower Value To Gardener:
- Fragrant
- Flower Bloom Time:
- Spring
- Summer
- Flower Description:
- Flowers are small, 6-parted, and in a cluster at the top of a naked stem. The plant is 10-12 inches tall with a loose umbel of yellow flowers. Flowers have a slight garlic fragrance.
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Leaves:
- Leaf Value To Gardener:
- Fragrant
- Hairs Present:
- No
- Leaf Description:
- Leaves are long, slender, flat or cylindrical and hollow. The plant smells of garlic or onion.
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Stem:
- Stem Is Aromatic:
- No
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Landscape:
- Landscape Location:
- Woodland
- Landscape Theme:
- Rock Garden
- Design Feature:
- Border
- Resistance To Challenges:
- Drought
- Problems:
- Poisonous to Humans
- Weedy
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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
