Allium scorodoprasum

The sand leek is a perennial plant with an egg-shaped bulb. The plant produces two to five unstalked leaves, the bases of which are sheath-like. Each leaf blade is linear, 7–20 millimetres (1⁄4–3⁄4 in) wide,^[10] flat with a slight keel, an entire margin and parallel veins. The edges of the leaf and the central vein are rough to the touch. The flowering stem is cylindrical, growing to a height of 30 to 90 cm (12 to 35 in) and the upper half is leafless. The whole plant has an onion-like aroma.

The inflorescence is a globular cluster surrounded by membranous bracts in bud which wither when the flowers open. Each individual flower is stalked and has a purple perianth 4 to 7 mm (1⁄8 to 1⁄4 in) long. There are six tepals, six stamens and a pistil formed from three fused carpels. Mixed with the flowers are a number of purple bulbils. The fruit is a capsule, but the seeds rarely set, and propagation usually takes place when the bulbils are knocked off and grow into new plants.^[11]

The natural habitat of A. scorodoprasum is damp broad-leaved woodland, forest margins, shores, hillside meadows and hedgerows. It was at one time used as a kitchen herb and can occasionally be found near old habitations.^[11][12]

A. scorodoprasum is edible, but rarely cultivated, and has a shorter flower stalk and fewer and more inconsistently shaped cloves than Rocambole garlic. Sand leek also has a dark violet bulb wrapper.^[13]

Elephant garlic (properly A. ampeloprasum var. ampeloprasum) is also sometimes incorrectly sold as A. scorodoprasum.^{[citation needed]}

The bulbs and flower bulbils can be cooked similar to garlic, with a milder flavor.^[14]