Shmuel Silinsky <gardenbetter@gmail.com> wrote: > There are many species of Allium native here in Israel. Some are > endemic. I > am wondering if all are edible, both as leaf or as bulb. Obviously > flavor > will vary, even bitterness, but are any poisonous? > > I am especially interested in knowing about Allium aschersonium. It > has a > large bulb - and I would like to try it as an edible. A couple of > thousand > years ago there were a lot more Alliums eaten here, and those that > need no > extra irrigation are of great interest. > > By the way, scallions are said to have been brought to Europe by > returning > Crusaders and named for the city they grew near - Ashkelon. At least > that > is the tour guide story. I don't remember. I was too young. > > Shmuel Silinsky > Jerusalem Israel > Zone 9 wet winter - dry summer The best way to answer the question, is that all Allium are edible, although not all are palatable. An excellent reference addressing this question, although very technical, is "Garlic and Other Alliums - The Lore and The Science" published by the Royal Society of Chemistry, by Dr. Eric Block, Professor of Chemistry, University at Albany, SUNY, more information here: http://srgc.net/forum/index.php/… ...follow-up info on book here: http://srgc.net/forum/index.php/… It should be noted that compounds and substances in onions are very complex, much has been studied about them. While generally considered as healthful, too much of a good thing (over ingesting) can lead to some levels of inflamation/toxicity. Mark McDonough USDA Zone 5, Massachusetts, USA, near the New Hampshire border