Nothoscordum siculum (Ucria) auct., published anonymously
Trigonea sicula (Ucria) Parl.
Nectaroscordum bulgaricum Janka
Allium meliophilum Juz.
Nectaroscordum meliophilum (Juz.) Stank.
Allium dioscoridis Sm.
Nectaroscordum dioscoridis (Sm.) Stankov
Allium siculum (syn.Nectaroscordum siculum), known as honey garlic,[4]Sicilian honey lily, Sicilian honey garlic, or Mediterranean bells, is a European and Turkish species of plant in the genus Allium. It is native to the regions around the Mediterranean and Black Seas, and grown in other regions as an ornamental and as a culinary herb.[1]
It has showy clusters of gracefully drooping bell-shaped blossoms produced in May to early June sitting atop a tall green stem, to 1.2 m in height. The florets (blossoms), suspended on long drooping pedicels, are cream colored with a maroon streak down each petal, have white flared tips, and are tinted green at the base. The blossoms are followed by decorative, erect seed pods in late summer. The blue-gray foliage is triangular in cross-section and strongly twisting along the length of the ascending leaves.[5][6] A penetrating, skunky odor is released when the plant is cut.
Allium siculum is grown as an ornamental in flower gardens.[11] It has showy, drooping blossoms, with each umbel (clusters of flowers on stalks originating in the same place)[12] having up to 30 individual flowers,[11] which are white, pink, and green in colour.[13] Although the flowers initially face downwards, they turn to face upwards just before forming seedheads.[14] It also has unusual twisted foliage.[15] Unlike the majority of other Allium species, A. siculum grows well in shade.[16]
Similarly to onions when chopped, if Allium siculum is crushed it gives off chemicals that make the eyes water,[citation needed] which are termed 'lachrymatory agents'.[20][21] The lachrymatory agent (Z)-butanethial S-oxide, along with several 1-butenyl thiosulfinates are detected by mass spectrometry using a DART ion source. (Z)-Butanethial S-oxide (the higher homolog of syn-propanethial-S-oxide, the onion lachrymatory agent) isolated from the plant was shown to be identical to a synthetic sample. The precursor to the lachrymatory compound, (RS,RC)-(E)-S-(1-butenyl) cysteine S-oxide (homoisoalliin), was isolated from homogenates of A. siculum, and a closely related species, Allium tripedale, and fully characterized.[22][23]
A. siculum is not eaten by grazing animals, such as deer; this is thought to be because of its garlic-like smell.[11]
^Kubec, R.; Kim, S.; McKeon, D. M.; Musah, R. A. (2002). "Isolation of S-butylcysteine sulfoxide and six butyl-containing thiosulfinates from Allium siculum". Journal of Natural Products. 65 (7): 960–964. doi:10.1021/np020064i. PMID12141853.
^Kubec, R.; Cody, R. B.; Dane, A. J.; Musah, R. A.; Schraml, J.; Vattekkatte, A.; Block, E. (2010). "Applications of DART Mass Spectrometry in Allium Chemistry. (Z)-Butanethial S-Oxide and 1-Butenyl Thiosulfinates and their S-(E)-1-Butenylcysteine S-Oxide Precursor from Allium siculum". Journal of Agricultural and Food Chemistry. 58 (2): 1121–1128. doi:10.1021/jf903733e. PMID20047275.