The triangular garlic is a species with a strictly Mediterranean distribution, present in all regions of Southern Italy, in Sardinia, and all along the Tyrrhenian coast. It grows in relatively moist and shady places, in open woodlands, in hedges, but sometimes also in disturbed sites such as along streets, from sea level to about 600 m. The species is sporadic on the edge of the Sardinian temporary ponds, mainly in shaded areas. The intact cells of all Allium contain alliin, an odourless aminoacid which, by action of the enzyme allinase, produced by the breaking of the bulb, is transformed into allicin, a strongly scented compound; all species of Allium have several medicinal properties; bulbs and leaves are edible. The juice is used as a repellent for moths, and the popular belief is that it works also against other insects. The genus name, already in use among the ancient Romans, comes from an Indo-European root meaning 'hot', 'burning', because of the smell and pungent taste of the bulbs; the species name refers to the stem, which is triangular in cross-section. Flowering period: December to April.

Italian name(s): Agghialora (Sicilia, Palermo), Agghiu de biscia (Liguria, Cogorno), Agieddu sarvagiu (Sicilia, Etna), Aglio angolare (Toscana), Aglio triangolo (Toscana), Aglio triquetro (Italia), Appara (Sardegna, Alghero), Lacciula (Liguria, Cogorno), Porro salvatico (Toscana), Prazziziddi (Sicilia, Etna), Sciammoe (Liguria, Portofino).