Allium ramosum is a plant of the genus Allium L.in the family Liliaceae, which is hardy and drought-resistant, and is an excellent wild plant resource and widely distributed in the grasslands of northern China.Allium ramosum is both edible and medicinal, and has a variety of effects such as tonifying the kidneys, warming the stomach, dispersing blood and removing dampness, etc.It also has a unique flavour and is popular with the public.Allium ramosum is rich in sulphides and polyphenols, which have antibacterial and antioxidant properties.Allium ramosum is therefore a potentially valuable wild plant resource.Some regions have cultivated wild leeks, but research on wild leeks is not yet comprehensive, and the effects of environmental changes on the ecophysiological traits of Allium ramosum and changes in nutritional quality during artificial cultivation have not yet been addressed.This paper reviews the progress of research on the genetic, physiological and morphological aspects of Allium ramosum, with the aim of elucidating the potential value of Allium ramosum and providing a reference for the inventory and conservation of Allium ramosum resources and their future exploitation.