No attributes recorded. For details refer to the original reference below.
"Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in large quantities and by some mammals, of certain members of this genus. Dogs seem to be particularly susceptible[76]"
- PFAF References
"This species has the same medicinal virtues as garlic, but in a much milder and less effective form[238]. These virtues are as follows:- Garlic has a very long folk history of use in a wide range of ailments, particularly ailments such as ringworm, Candida and vaginitis where its fungicidal, antiseptic, tonic and parasiticidal properties have proved of benefit[218]. It is also said to have anticancer activity[218]. Daily use of garlic in the diet has been shown to have a very beneficial effect on the body, especially the blood system and the heart"
- PFAF References
"Bulb - raw or cooked[2, 27, 61, 105]. The small bulbs can vary considerably in size from 2 - 6cm[200], they have a fairly strong leek to garlic flavour and are nice as a flavouring in cooked foods[K]. The bulbs of selected cultivars are very large with a mild garlic flavour[183]"
- PFAF References
"For example, demographic studies suggest that garlic is responsible for the low incidence of arteriosclerosis in areas of Italy and Spain where consumption of the bulb is heavy[222]. The bulb is said to be anthelmintic, antiasthmatic, anticholesterolemic, antiseptic, antispasmodic, cholagogue, diaphoretic, diuretic, expectorant, febrifuge, stimulant, stomachic, tonic, vasodilator[4, 9, 14, 21, 46, 165]. The crushed bulb may be applied as a poultice to ease the pain of bites, stings etc[4, 9, 14, 21]"
- PFAF References
"Flowers - raw"
- PFAF References
"Leaves - raw or cooked[2]. A pleasant mild to strong garlic flavour, they are available from late autumn to the spring though they can become rather tough and fibrous as they get older[K]. A similar flavour to the leaves but they have a somewhat dry texture and are best used as a flavouring in cooked foods[K]. The bulbils have a mild garlic flavour and make a nice flavouring in salads and cooked foods. Although produced abundantly, they are quite fiddly to use because they are small[K]. They can also be pickled[142]."
- PFAF References