Why is society garlic so memorable?
Society garlic (Tulbaghia violacea) is a perennial herbaceous plant in the amaryllis family (Amaryllidaceae). A bulbous flower, it grows 30-50 cm tall, with small cylindrical bulbs, forming clumps as the plants mature.
Apart from the flower color differing from that of Chinese chives (Chinese chives generally have white flowers, while this plant has purple ones), all its other features resemble those of Chinese chives. The whole plant has a strong chive aroma and can be eaten just like Chinese chives - stir-fried, served cold, or used in soups - hence it is also called foreign chive or foreign chives. The terminal cyme bears small purple-pink flowers.
The bulb is thick and fleshy, spherical, up to 2 cm in diameter, with white membranous leaf sheaths. The leaves are mostly semi-cylindrical, slightly hollow in the center, about 30 cm long and about 5 mm wide, with leaf sheaths 5-20 cm long.
Society garlic
The flower stem is erect, 30-60 cm tall; the umbel is spherical, bearing numerous flowers, 2-5 cm in diameter; the perianth is pink, with ovate-oblong tepals 4-5 mm long, slightly united at the base, with obtuse or acute tips and purplish-red keels; the stamens are longer than the perianth, inserted at the base of the perianth, with the lower part of the filaments flat and broad, slightly united at the base; the style is exserted; the stigma is small and undivided. The flowering period is May to July. A bulbous flower, it grows 30-50 cm tall, with small cylindrical bulbs, forming clumps as the plants mature. Both stems and leaves contain a chive-like flavor. The terminal cyme bears small purple-pink flowers. The fruit is a triangular capsule containing flat, hard black seeds.
Society garlic
Landscape value
The foliage clumps are emerald green, the flowers are pretty with fleshy petals, and the flowering period is long, making it a rare flower for summer; it is suitable as a mid-ground plant in borders, or as ground cover planted at forest edges or in lawns. It is also a good cut flower.
Society garlic
Medicinal value
Li Shizhen said: "Its roots are suitable for boiling, preserving in wine lees, or soaking in vinegar." The roots are white and used medicinally, called xiebai. Its culinary properties: pungent, bitter, warm, smooth, and non-toxic.
Main indications: chest impediment and heart pain, red and white dysentery. The scallion-like odor resembles garlic, hence the name wild garlic; the roots are white, also called xiebai, and are used in traditional Chinese medicine.