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Allium caeruleum (A. azureum)

Common Name(s):

Previously known as:

  • Allium azureum
Phonetic Spelling
AL-ee-um seh-ROO-lee-um
This plant has low severity poison characteristics.
See below
Description

Flowers in very late spring (May-June) and lasts 2-3 weeks; 20 inches tall with small multi-flowered umbels; reproduces by annual daughter bulb replacement and seed and requires a warm (68 to 73 degrees F) to cool (28 to 32 degrees F) to warm (60 degrees F) annual thermoperiodic cycle; tolerates summer drought but requires moisture during growing season; normally not susceptible to animals.

Bulbous herb with characteristic onion or garlic odor; leaves long, slender, flat or cylindrical and hollow; flowers small, 6-parted, in a cluster at the top of a naked stem.

Spring Bulb.

Season: Plant in fall

Space: 2 in. apart, 15-25 bulbs per sq. ft.

Flowering Period: Very late spring (May-June)

Depth: 5 in. to base of the bulb

Usage: Perennial beds, rock gardens, meadows, ground covers, and fresh-cut flowers

Organ: Tunicated bulb

Hardiness: Hardy II- Injured at temperatures below 14 degrees F (-10 degrees C) when planted

Found in: Forest and natural areas, as native herbaceous plants; landscape as cultivated perennial; weedy in disturbed areas

More information on Allium.

Cultivars / Varieties:
Tags:
#bulb#full sun#blue#perennial#blue flowers#cut flowers#rock garden#groundcover
 
Cultivars / Varieties:
Tags:
#bulb#full sun#blue#perennial#blue flowers#cut flowers#rock garden#groundcover
  • Attributes:
    Genus:
    Allium
    Species:
    caeruleum
    Family:
    Alliaceae
    Life Cycle:
    Bulb
    Perennial
    Country Or Region Of Origin:
    E. Europe to NW. China
    Particularly Resistant To (Insects/Diseases/Other Problems):
    Drought, normally not susceptible to animals
    Edibility:
    EDIBLE PARTS: Leaves, bulbs, and bulblets. Field garlic (A. vineale) is too strong for most tastes. HARVEST TIME: Only collect plants from areas you know have NOT been treated with pesticides. Gather leaves during spring and fall. Gather bulbs in the second year when they are large enough to use like cultivated onions. Flower stem bulblets are collected during the summer. SAFE HANDLING PROCEDURES: Wash leaves, bulbs and bulblets in warm water to remove dirt and debris. Do not use dish detergent or any type of sanitizer. These products can leave a residue. Use as domestic onions, for seasoning, or raw in salads. Bulbs can be used raw, boiled, pickled, or for seasoning. Their strong taste can be reduced by parboiling and discarding the water. To freeze onions or garlic, one should coarsely chop, blanch two minutes, drain, pat dry, and place them into plastic bags. The bulbs can also be dried for use as seasoning. Use flower bulbs to flavor soup or for pickling.
  • Whole Plant Traits:
    Plant Type:
    Bulb
    Perennial
    Poisonous
  • Cultural Conditions:
    Light:
    Full sun (6 or more hours of direct sunlight a day)
    Available Space To Plant:
    Less than 12 inches
  • Flowers:
    Flower Color:
    Blue
    Flower Inflorescence:
    Umbel
    Flower Value To Gardener:
    Fragrant
    Good Cut
    Flower Bloom Time:
    Spring
    Flower Description:
    Flowers in very late spring (May-June) and lasts 2-3 weeks; 20 inches tall with small multi-flowered umbels; Bulbous herb with characteristic onion or garlic odor. Flowers are small, 6-parted, in a cluster at the top of a naked stem
  • Leaves:
    Hairs Present:
    No
    Leaf Description:
    Leaves are long, slender, flat or cylindrical and hollow.
  • Stem:
    Stem Is Aromatic:
    No
  • Landscape:
    Landscape Location:
    Meadow
    Landscape Theme:
    Rock Garden
    Resistance To Challenges:
    Drought
    Problems:
    Weedy
  • Poisonous to Humans:
    Poison Severity:
    Low
    Poison Symptoms:
    Poisonous if ingested. Symptoms may include: Nausea, Vomiting, and Diarrhea. Poisonous parts are all parts; bulbs, bulblets, flowers, and stems.
    Poison Toxic Principle:
    Sulfides
    Causes Contact Dermatitis:
    No
    Poison Part:
    Bark
    Flowers
    Fruits
    Leaves
    Roots
    Seeds
    Stems