Allium hookeri - East-Himalayan Chives

East-Himalayan Chives is a bulbous herb with thick, fleshy roots. Bulbs are clustered, cylindric. Leaves are linear to broadly so, shorter than or nearly equalling the flowering scape, 0.5-1 cm wide, midvein distinct. Leaves are broader than those of Garlic Chives. Scape usually arises from base of bulb, 20-60 cm tall, usually without leaf sheaths, sometimes with 1. Flowers are borne in hemispheric to spherical, many flowered umbels. Flower-stalks are nearly equal, 2-3 time as long as the petals. Tepals are white or greenish yellow to yellow, lanceshaped, 4-7.5 × 1-1.5 mm, tip long-pointed, sometimes unequally 2-lobed. Filaments are very narrow, tapering above, slightly shorter than or equaling the tepals, fused at base and fixed to perianth segments. 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. East-Himalayan Chives is found in Eastern Himalayas and China, at altitudes of 1400-4200 m. Flowering: July-October.