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Allium neapolitanum

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

Flowers in spring (May-June) and lasts 2-3 weeks; 15 inches tall with a loose umbel of white flowers; reproduces by annual daughter bulb replacement and requires a warm (68 to 73 degrees F) to cool (35 to 50 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
Season:
Plant in fall, flowers in late spring
Light:
Full sunlight only
Height:
15
Space:
4 in. apart, 9 bulbs per sq. ft.
Flowering Period:
Middle Spring
Flower Color:
White
Depth:
5 in. to base of the bulb
Usage:
Borders, rock gardens, woodland gardens, and ground covers
Organ:
Tunicated bulb
Hardiness:
Tender III - Injured at temperatures below 35 degrees F (2 degrees C) when planted
Origin:
Southern Europe and northern Africa
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
Tags:
deer resistant, bulb

NCCES plant id: 840

Allium neapolitanum Allium neapolitanum
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