Wild Garlic


Wild Garlic

There are some 24 species of clump-forming, deciduous or semi-evergreen, rhizomatous or bulbous perennials in this genus, native to temperate regions of S Africa. A number of species are grown as ornamentals for their pretty, often fragrant flowers, and linear foliage, which smells like garlic or onions; they have a long flowering period and are effective as edging or in containers. Known in S Africa as wild garlics, Tulbaghia species are important for flavoring and are used medicinally by varios tribes. They may have similar properties to Allium sativum (See, Garlic). Tulbaghia alliaceae (Wild garlic, garlic chives, flat-leaf chives) is used in much the same way as T. violaceae, a traditional Cape remedy for fever. It is a smaller plant with fragrant, greenish-white flowers with an orange brown corona, resembling miniature narcissi. Tulbaghia simmleri syn. T. fragrans is also used instead of T. violacea. Tulbaghia is named after Rijk Tulbagh (1699-1771), Governor of the Cape of Good Hope during Dutch colonial times.

Clump-forming, semi-evergreen, bulbous perennial with narrow, linear, gray-green leaves, 30cm (12in) long. Fragrant lilac-pink flowers, 2cm (¾in) long, are borne in long-stalked, terminal umbels, almost all year in mild areas.


Common Name:
Wild Garlic
Other Names:
Society garlic, isihaqa, wilde knoffel
Botanical Name:
Tulbaghia violacea
Genus:
Tulbaghia
Family:
Alliaceae
Native Location:
S Africa (Eastern Cape, S KwaZulu/Natal)
Cultivation:
Well-drained, rich soil in sun or partial shade. Frost-hardy plants usually survive outdoors in cold areas if given a sheltered position and mulched in winter.
Propagation:
By seed sown when ripe or in spring; by division in spring. Seeds germinate quickly and seedlings soon reach flowering size.
Harvest:
Leaves and bulbs are harvested as required and used fresh.
Height:
45-60cm (18-24in)
Width:
25cm (10in)
Variations:
Silver Lace
syn. Variegata

Has white-striped leaves and larger flowers, 2-4cm (¾-1½in) long.
Hardiness:
Z7
Parts Used:
Leaves, flowers, bulbs
Properties:
An antiseptic, expectorant herb that lowers fevers and has laxative effects.
Medicinal Uses:
Internally in folk medicine for colds, coughs, flu, asthma, tuberculosis, fevers, and cancer of the esophagus. Externally as a bath or wash for rheumatism, paralysis, and feverish illnesses, and as an enema for digestive problems.
Culinary Uses:
Leaves and flowers are used in the same way as Chives (Allium schoenoprasum). Bulbs are used like scallions.
Bibliography:
Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited. pg 395