Common Name: |
Yorktown Onion |
Other Names: |
Levant garlic, Round-headed garlic, Perennial sweet leek |
Botanical Name: |
Allium ampeloprasum |
Genus: |
Allium |
Family: |
Alliaceae |
Cultivation: |
Rich, well-drained soil in full sun. Allium schoenoprasum tolerates wetter conditions, heavier soil, and a less open position than most other alliums. Allium atricoccum and A. ursinum prefer moist soil in shade. Allium fistulosum may be hilled up, like leeks, to produce blanched stems. Cut A. schoenoprasum down to the ground after flowering to produce fresh leaves. Onion maggot is common in some countries on light soils; downy mildew is prevalent in wet weather; rots may effect both growing and stored bulbs. Onions, garlic, and chives are often recommended in companion planting to deter pests, weeds, and diseases, though both are reputed to affect legumes adversely. |
Propagation: |
By seed sown in spring; by bulbils planted in autumn or spring (A. ampeloprasum). By seed sown in autumn or spring, or by "sets" (small bulbs), planted in spring (A.cepa). Sowing and planting of cultivars of A. cepa vary widely in different climates. By seed sown in succession in spring for summer use, and in summer for autumn and spring use (A. fistulosum). By bulbs or individual cloves planted in autumn or winter (A. sativum). By seed sown in spring; by bulbs planted when dormant (A. tricoccum, A ursinum). |
Harvest: |
Allium ampeloprasum, A. cepa, and A. sativum are harvested in late summer and early autumn. Allium cepa and A. sativum are left to dry in the sun before being stored at 3-5°C (37-41°F). Allium fistulosum is pulled when the stems are pencil thick, or left until leek-sized, and used fresh or quickly cooked. Allium schoenoprasum is cut as needed in the growing season. It is best used fresh or finely chopped and frozen. Allium triccocum, A. tuberosum, and A. ursinum are gathered to be used fresh. Allium tuberosum is blanched in China using clay pots or straw "tents" to give tender leaves that are eaten raw in finger-length pieces. |
Native Location: |
Mediterranean and Middle East. |
Height: |
45cm-1.8m (1½-5½ft) |
Width: |
5cm (2in) |
Variations: |
Elephant (Elephant Garlic) produces giant-sized bulbs with a mild garlic flavor that can be eaten raw, baked, steamed, or stir-fried as a vegetable or finely chopped as a flavoring. |
Hardiness: |
Z4-9 |
Parts Used: |
Bulbs |
Properties: |
Similar to garlic and oinion. |
Culinary Uses: |
Flavor intermediate between onion and garlic, but milder. |
Bibliography: |
Encyclopedia of Herbs by Deni Brown. Copyright © 1995, 2001 Dorling Kindersley Limited. pp 111-112
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