Common name: Maroi napakpi (Manipuri)
Botanical name: Allium hookeri Family: Alliaceae (onion family)
Allium is the wild onion genus of herbs belonging to the family Alliaceae and
including garlic and chives.
This herb prefers light (sandy) and medium (loamy) soils and requires
well-drained soil. The plant prefers acid, neutral and basic (alkaline) soils.
It cannot grow in the shade. It requires moist soil. Leaves are long, emerging
from the base of the plant. Creamy white flowers occur in clusters on a
spherical umbel, like that of blood lilys, only that this one is small and
white in color. The flowers are hermaphrodite (have both male and female
organs) and are pollinated by Bees and insects.
Although no specific mention of medicinal uses has been seen for this species,
members of this genus are in general very healthy additions to the diet. They
contain sulphur compounds (which give them their onion flavour) and when added
to the diet on a regular basis they help reduce blood cholesterol levels, act
as a tonic to the digestive system and also tonify the circulatory system.
The juice of the plant is used as a moth repellent. The whole plant is said to
repel insects and moles. In Manipur the plant is extensively used to garnish
the cooking. It is a fairly common ingradient in pakoras, ommlettes
and an essential ingradient in paaknam, a delicious dish made by
mixing gram flour, Maroi napakpi and fermented fish, and baking
them after wrapping the mixture in turmeric leaf.
Identification credit: R.K. Nimai Singh
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