Purple False Garlic, do you really know it? One article takes you to a full understanding of it

Other names of Purple False Garlic

Wild garlic, African small lily

Morphological characteristics of Purple False Garlic

The bulb of Purple False Garlic 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.
The flower stem of Purple False Garlic is erect, 30-60 cm tall, with a spherical umbel bearing numerous flowers.

Growth habits of Purple False Garlic

Purple False Garlic likes light; for cultivation, full sun or partial sun are both ideal, but it should not be shaded. It likes high temperatures and is heat-tolerant, with an optimum growing temperature of 24~30 degrees.
Purple False Garlic is not demanding about soil and tolerates poor soil; it blooms abundantly in fertile, well-drained sandy loam or loam.

Main values of Purple False Garlic

Ornamental: Purple False Garlic has verdant foliage, pretty flowers, fleshy petals, and a long flowering period, giving it a certain ornamental value; it is suitable for courtyard planting, pot culture, or cut flowers.

Edible: Purple False Garlic is an edible plant; its whole herb can be eaten, and its taste is similar to that of Chinese chives. It contains various trace elements and vitamins, which can meet the human body's need for multiple nutrients. In some regions it is also called foreign chives. There are many ways to eat it; whether stir-fried or used as filling, the taste is very appealing.

Medicinal: Li Shizhen said: "Its roots are suitable for boiling, preserving in distillers' grains, or soaking in vinegar." The root is white and used medicinally, named Zhanbai. Food properties and flavors: pungent, bitter, warm, slippery, non-toxic. Main indications: chest impediment and heart pain, red and white dysentery. The odor of Chinese onion is similar to that of garlic, hence the name wild garlic; the root is white, also called Xiebai, and is used in traditional Chinese medicine.