Allium hirtifolium
| Persian shallot | |
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| Allium stipitatum | |
| Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Order: | Asparagales |
| Family: | Amaryllidaceae |
| Subfamily: | Allioideae |
| Genus: | Allium |
| Species: | A. stipitatum |
| Binomial name | |
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Allium stipitatum Regel |
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| Synonyms | |
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Allium stipitatum, Persian shallot, is an Asian species of onion native to central and southwestern Asia.
Some sources regard Allium stipitatum and A. hirtifolium as the same species, while others treat A. stipitatum and A. hirtifolium as distinct.Allium stipitatum in the more inclusive sense occurs in Turkey, Iraq, Iran, Pakistan, Afghanistan, Turkmenistan, Tajikistan, Uzbekistan, Kyrgyzstan, and Kazakhstan.
The epithet stipitatum means 'with a little stalk' referring to the ovary.
Allium stipitatum grows from bulbs, 3 to 6 cm in diameter, which have blackish, paper-like tunics. The 4–6 basal leaves are broad, green to greyish green in colour, and variably hairy. The leaves are normally withered by the time the bulb flowers. Flowers are borne on stems which are 60 to 150 cm tall and are arranged in an umbel (a structure where the individual flowers are attached to a central point). The umbels are some 8 to 12 cm in diameter, relatively small compared to the tall stems, hence the description 'drumstick allium'. Individual flowers, of which there are many, are a typical allium shape, with a superior ovary and six tepals of a lilac to purple colour, around 2.5 to 5 cm long; white forms are known.
Plants grow on rocky slopes and in fields at elevations between 1,500 and 2,500 m. It is a typical 'drumstick allium', with a more-or-less spherical umbel on a tall stipe, and as such has often been confused with other similar species.
Bulbs of Allium stipitatum are eaten in Iran, where they are called موسیر (pronounced mooseer). They grow wild across the Zagros Mountains. Most of those eaten are harvested from the wild, sliced, dried, and sold at markets. Buyers will often soak the shallots for a number of days then boil them to obtain a milder flavour. They are often crushed and mixed with yogurt. Iranians enjoy yogurt in this way, especially in restaurants and kebab-saras where just kebabs are served.
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Wikipedia