Allium tuncelianum
| Tunceli garlic | |
|---|---|
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Order: | Asparagales |
| Family: | Amaryllidaceae |
| Subfamily: | Allioideae |
| Tribe: | Allieae |
| Genus: | Allium |
| Species: | A. tuncelianum |
| Binomial name | |
| Allium tuncelianum (Kollmann) Özhatay, B.Mathew & Şiraneci [1] | |
| Synonyms | |
|
A. macrochaetum subsp. tuncelianum Kollmann | |
Allium tuncelianum is a species of wild onion which is endemic to the Munzur Valley in Tunceli, in eastern Turkey. It has a garlic odor and taste and is used locally like garlic.[3] Its common names include Tunceli garlic and Ovacik garlic.[3] Botanists have suggested this species may be a close relative of garlic, and perhaps an ancestor of garlic, but genetic analysis shows that it is actually more closely related to leek.[3] The plant is collected from the wild for use in cooking, a phenomenon that threatens the plant with extinction.[3]
Wild range of A. tuncelianum
References
- 1 2 Under the treatment of the name as Allium tuncelianum, this species was published in Kew Bulletin 50(4): 723 (1995) "Plant Name Details for Allium tuncelianum". IPNI. Retrieved July 27, 2010.
basionym: A. macrochaetum subsp. tuncelianum Kollmann
- ↑ This species was originally described and published, as Allium macrochaetum subsp. tuncelianum, in Notes from the Royal Botanic Garden, Edinburgh, 41(2): 262. 1983. Edinburgh and Glasgow "Plant Name Details for Allium macrochaetum subsp. tuncelianum". IPNI. Retrieved July 27, 2010.
- 1 2 3 4 Ipek, M., et al. (2008). Genetic characterization of Allium tuncelianum: An endemic edible Allium species with garlic odor. Scientia horticulturae 115:409-15.
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