Allium castellanense
Allium castellanense
Castellana garlic (Allium castellanense (Garbari, Miceli & Raimondo) Brullo & al., 2002) is a herbaceous species belonging to the Liliaceae family.
Systematics –
Domain Eukaryota,
Kingdom Plantae,
Division Magnoliophyta,
Class Liliopsida,
Order Liliales,
Family Liliaceae,
Genus Allium,
Species A. castellanense.
The basonym is:
– Allium lehmannii Lojac. subsp. castellanense Garbari, Miceli & Raimondo.
Etymology –
The term Allium comes from the classical Latin allium, the etymology of which is much debated. Among the hypotheses is its derivation from the Indo-European root *ālu- bitter herb, represented, among other things, by the Sanskrit ālu Colocasia esculenta; A loanword from the Greek ἄγλις áglis (garlic head), itself of Akkadian origin; a loanword from a southern Italic language, similar to the Greek ἀλλᾶς allàs (garlic sausage). De Vaan considers all these hypotheses unlikely and suggests a possible connection with ala ala, based on the image of the bulb divided into many wings, or segments.
The specific epithet castellanense comes from Castellana Sicula, a municipality in the province of Palermo (Sicily).
Geographic Distribution and Habitat –
Allium castellanense is a plant endemic to Sicily, particularly the Madonie mountain range.
Its habitat is scrubland, pastures, or shrublands between 300 and 700 meters above sea level.
Description –
Allium castellanense is a bulbous, geophytic herbaceous species with a stem 10–25 cm tall.
The leaves, 3 to 5, encase the stem for one-third of its length.
The inflorescence is loose, with pinkish-white to pinkish-purple flowers, 7–8 mm long.
Flowering Period
The fruit is a subellissoid capsule, approximately 5 mm in diameter.
Cultivation –
Allium castellanense is a plant that grows wild but could be suitable for selection and genetic improvement for cultivation in certain areas.
It should be grown in full sun, to also allow abundant flowering.
The ideal climate is, of course, a Mediterranean one.
This plant tolerates dry summers and cold winters (it is resistant to moderate frost if well-drained).
Soils should be well-drained, calcareous or sandy, with a neutral to alkaline pH.
It does not require much irrigation and, in any case, does not like excessive humidity, so it should only be watered in cases of prolonged drought, especially during the growing season.
Propagation can be done by division of the bulbs (fall or late summer) or by seed, but this takes longer.
Uses and Traditions –
Allium castellanense was initially described as a subspecies of Allium lehmannii (Allium lehmannii subsp. castellanense), but this entity is now considered a separate species.
This endemic species of Sicily is exclusive to the Madonie mountains.
It was likely once used for food or other purposes, but there are no reliable documents to support this.
Preparation Instructions –
Allium castellanense is a plant that could be used for food, like all garlic species, and could be used to characterize typical local dishes. However, selection and genetic improvement would be necessary to allow it to be grown even on small farms.
Guido Bissanti
Sources
– Acta Plantarum – Flora of the Italian Regions.
– Wikipedia, the free encyclopedia.
– Useful Tropical Plants Database.
– Conti F., Abbate G., Alessandrini A., Blasi C. (eds.), 2005. An annotated checklist of the Italian vascular flora, Palombi Editore.
– Pignatti S., 1982. Flora d’Italia, Edagricole, Bologna.
– Treben M., 2000. Health from the Lord’s Pharmacy, Advice and Experiences with Medicinal Herbs, Ennsthaler Editore.
Photo Source:
– https://www.actaplantarum.org/galleria_flora/galleria1.php?id=6100
– https://anthosart.florintesa.it/flora-italiana/allium-castellanense-garbari-miceli-et-raimondo-brullo-guglielmo-pavone-et-salmeri
Warning: The pharmaceutical applications and dietary uses are provided for informational purposes only and do not in any way constitute medical prescriptions. We therefore decline any responsibility for their use for curative, aesthetic, or nutritional purposes.