(Rathu lunu)

Allium ascalonicum  

Part Used: Bulb, Leaves & flowers.
Chemical Constituents:
Uses: Bulb - raw or cooked. A mild onion flavour, the bulbs can be up to 6cm in diameter. They can be added to salads etc, cooked as a vegetable or used as a flavouring in soups etc.
Leaves - raw or cooked. A pleasant onion flavour, though they should not be harvested in quantity since this would reduce production of the bulbs.
Flowers - raw. Used as a garnish on salads. The flowers are somewhat dry and are less pleasant than many other species.

 (Sudu lunu)

Allium sativum -  (Linn)   

Description: Bulb growing to 0.6m by 0.15m.It is hardy to zone 8 and is not frost tender. The flowers are hermaphrodite (has both male and female organs) and are pollinated by Bees, insects.
The plant prefers light (sandy) and medium (loamy) soils and requires well-drained soil. The plant prefers acid, neutral and basic (alkaline) soils and can grow in very alkaline soil. It cannot grow in the shade. It requires dry or moist soil.
Propagation:By vegetativemethods. 

Part Used: Cloves
Chemical Constituents: Garlic contains a wealth of sulfur compounds; most important for the taste is allicin (diallyl disulphide oxide), which is produced enzymatically from alliin (S-2-propenyl-L-cysteine sulfoxide) if cells are damaged; its biological function is to repel herbivorous animals. Allicin is deactivated to diallyl disulphide; therefore, minced garlic changes its aroma if not used immediately. In the essential oil from steam distillation, diallyl disulphide (60%) is found besides diallyl trisulphide (20%), diallyl sulfide, ajoene and minor amounts of other di- and polysulphides.
Uses: Bulb - raw or cooked. Widely used, especially in southern Europe, as a flavouring in a wide range of foods, both raw and cooked. Garlic is a wonderfully nutritious and health giving addition to the diet, but it has a very strong flavour and so is mainly used in very small quantities as a flavouring in salads and cooked foods. A nutritional analysis is available. The bulbs can be up to 6cm in diameter. Leaves - raw or cooked. Chopped and used in salads, they are rather milder than the bulbs. The Chinese often cultivate garlic especially for the leaves, these can be produced in the middle of winter in mild winters.The flowering stems are usedasaflavouringandare sometimes sold in Chinese shops. The sprouted seed is added to salads.

    (Tholabo)

Crinum asiaticum (Linn) 

Description: Robust rosette-like herb arising from an underground bulb, upto 2 m high. Leaves linear, parallel veined somewhat fleshy evergreen upto 1 m long, arising from a crown atop a short erect rhizome. Flowers greenish-white, tubular, moderately large, with yellow anthers and purple style, the flowers borne in an inflorescence upto 50 cm long, bearing upto 30 flowers. Fruit yellowish-green with large seeds flowers and fruit available throughout the year.
Propagation: By vegetative method
Part Used: Leaves and rhizome.
Uses: Leaves are used in the healing of wounds. The leaves are applied to body swellings; and a preparation of the root is given to aid childbirth and for postpartum haemorrhage. The leaves are heated and applied to relieve backaches. The leaves are also used in a preparation to treat permanent retraction of the testes, Blubs are used in an emetic and as a poison antidote.