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Alliaria petiolata, or garlic mustard, is a biennial flowering plant in the mustard family (Brassicaceae).It is native to Europe, western and central Asia, north-western Africa, Morocco, Iberia and the British Isles, north to northern Scandinavia, [2] and east to northern Pakistan and Xinjiang in western China.
Allium neapolitanum is a bulbous herbaceous perennial plant in the onion subfamily within the Amaryllis family.Common names include Neapolitan garlic, [2] Naples garlic, daffodil garlic, false garlic, flowering onion, Naples onion, Guernsey star-of-Bethlehem, star, white garlic, and wood garlic.
Garlic is a perennial flowering plant that is native to Central Asia, South Asia and northeastern Iran. [4] [5] and grows from a bulb.It has a tall, erect flowering stem that grows up to 1 m (3 ft).
The inflorescence is an umbel of six to 20 white flowers, lacking the bulbils produced by some other Allium species such as Allium vineale (crow garlic) and Allium oleraceum (field garlic). [ 9 ] [ 8 ] [ 10 ] The flowers are star-like with six white tepals , about 16–20 mm (0.63–0.79 in) in diameter, with stamens shorter than the perianth.
These are 30 stunning white flowers to enhance your garden and landscape. Learn planting tips for classic varieties and find new favorites for every space.
Peltaria alliacea, or garlic cress, is a perennial flowering plant in the family Brassicaceae. It is endemic to Albania, Austria, Hungary, Romania and former Yugoslavia. [2] The plant grows up to 60 cm (24 in) and has white flowers from May to July. The plant is glabrous (hairless) with simple, entire leaves.
A cultivated garlic vine at the Sakuya Konohana Kan, a botanical garden in Osaka, Japan. The plant can be described as a shrub or a liana since it produces numerous woody shoots from the root and reaches a height of 2 to 3 m. The stems are almost bare and slightly scaly. The short-stalked leaves are opposite and trifoliate.
Allium tuberosum (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. [1] [4] [5] [6] It has a number of uses in Asian cuisine.