Allium ampeloprasum L.

Wild Leek; Wild Elephant Garlic

Herb

Perennial

Vascular

Wild Elephant Garlic is an introduced perennial from a bulb in the Amaryllis family (Amaryllidaceae). It is native to Europe, Asia, and northern Africa. In Alabama it is sometimes cultivated and escapes or persists around old home sites, along roadsides, along railroads, and in pastures. It is a perennial from a large ovoid bulb, forming clumps. Each bulb produces 6-9 leaves. The leaves are flat, channeled, linear in outline, with scabrid margins. The leaves are a gray-green color due to a waxy coating and have a strong odor of garlic when crushed. The leaves sheath the flowering stem and typically have begun to wither by flowering. Flowers are produced in an umbel on an erect, round, hollow scape up to 3 feet in height. From 3-5 persistent bracts enclose the umbel before flowering. The umbel consists of up to 500 individual flowers. Individual flowers are urceolate with 6 erect white, white with purplish stipes, or pinkish tepals. The fruit is a capsule. Both the bulbs and leaves of Wild Elephant Garlic are edible, but has a somewhat strong flavor. It is considered to be the wild ancestor of the Common leak, Elephant Garlic, Pearl Onion, Egyptian Leek, and Persian Leek. It is sometimes planted around gardens to deter deer, rabbits, and moles. It grows best in a rich, well-draining soil in full sun. Bulbs can be dug after flowering and divided to increase the number of plants.—A. Diamond

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Not Native

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