Allium ramosum has clusters of narrow bulbs.
Scapes are up to 60 cm tall. Leaves are linear, keeled, shorter than the scape.
Umbels have many flowers crowded together.
Tepals are white or pale red with a red midvein.[12][13][14]
Uses
Allium ramosum is traditionally eaten in northern China and Mongolia. It is gathered between May and July, then preserved with salt for the winter.[15] It is then used to season boiled mutton, or stuffed into dumplings.[15] It is also used to treat stomach ailments.[15] The flowers are gathered in late July and August, and salted.[15]
^Malyschev L.I. & Peschkova , G.A. (eds.) (2001). Flora of Siberia 4: 1-238. Scientific Publishers, Inc., Enfield, Plymouth.
^Sheremetova, S.A., Ebel, A.L. & Buko, T.E. (2011). Supplement to the flora of Kemerovo region since 2001 till 2010. Turczaninowia 14(1): 65-74.
^Choi, H.J. & Oh, B.U. (2011). A partial revision of Allium (Amaryllidaceae) in Korea and north-eastern China. Botanical Journal of the Linnean Society 167: 153-211.
^Veklich,T.N. (2012). Novelties of vascular flora of the Zeyskiy reserve (Amur region). Turczaninowia 15(2): 51-54.