Allium neapolitanum
Daffodil garlic
Explore the size, hardiness, soil, light, edible uses and harvest period of Allium neapolitanum.
General Information
Plant Properties
Growth conditions
Well-drained, Moist
Sand (light) Loam (medium)
Acidic Neutral Alkaline
Full sun
Usage properties
Leaves, Flowers, Root
Fragrant
Description
Leaves can be eaten both raw and cooked. They are delicious in salads, starting with a sweet flavor and then developing a strong garlicky taste. Most people find them tasty once they try them. The leaves are available from late autumn to early spring and are highly valued during this time of year. The bulbs can also be eaten raw or cooked and have a mild garlic flavor. When finely chopped, they make a wonderful addition to salads and can also be used as a vegetable or seasoning in hot dishes. They are harvested in the summer, once the plant dies, and can be stored for up to six months or longer. The bulbs have a diameter of 10 to 20 mm. Flowers can be eaten both raw and cooked and are excellent in salads. They not only provide a beautiful presentation but also add a strong onion aroma.