A total of 12 Alliums, used for culinary purposes, were examined for anti‐bacterial activity against Escherichia coli using disc assay and minimum lethal concentration methods. The 12 Alliums were: garlic (Allium sativum); onion (A. cepa); shallot (A. cepa var. ascolonicum); everlasting onion (A.cepa “Perutile”); ramsons (A.ursinum); leek (A. porrum); chives (A. schoenoprasum); wild leek (A. ampeloprasum); Babington’s leek (A. ampeloprasum var. babingtonii); Chinese chives (A. ramosum); nodding onion (A. cernuum) and crow garlic (A. vineale). Garlic, ramsons, wild leek, Babington’s leek, Chinese chive and crow garlic exhibited anti‐bacterial activity. The correlation coefficient between the results of the disc assay and minimum lethal concentration methods was highly significant (r = 0.977; p = 0.0001).
Maidment, D.C.J., Dembny, Z. and Watts, D.I. (2001), "The anti‐bacterial activity of 12
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