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Allium

Common Name(s):

Phonetic Spelling
AL-ee-um
This plant has low severity poison characteristics.
See below
Description

Bulbous herb with characteristic onion or garlic odor

 

Season: Late spring to early summer

Light: Full- PM Sun

Space: 6-12 in. (15-30 cm)

Depth: Cover 5-8 in. (12.5-20 cm)

Organ: Bulb

Hardiness: Hardy III- injured below 5 degrees F (-5°C) to Tender III - injured below 25 degrees F (2 degrees C)

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

Cultivars:
Tags:
#bees#purple#red#white#butterflies#hardy#sun#poisonous#full sun#summer#edible#spring#white flowers#container plant#purple flowers#red flowers#weedy#bulbs#summer bulbs
Cultivars:
Tags:
#bees#purple#red#white#butterflies#hardy#sun#poisonous#full sun#summer#edible#spring#white flowers#container plant#purple flowers#red flowers#weedy#bulbs#summer bulbs
  • Attributes:
    Genus:
    Allium
    Family:
    Alliaceae
    Life Cycle:
    Bulb
    Country Or Region Of Origin:
    Northern hemisphere, North America and Eurasia
    Bulb Storage:
    If lifted, store bulbs dry at 68 degrees F (20 degrees C), not necessary
    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.
    Dimensions:
    Height: 1 ft. 0 in. - 4 ft. 0 in.
    Width: 0 ft. 6 in. - 1 ft. 0 in.
  • Whole Plant Traits:
    Plant Type:
    Bulb
    Edible
    Herbaceous Perennial
    Poisonous
  • Cultural Conditions:
    Light:
    Full sun (6 or more hours of direct sunlight a day)
    Partial Shade (Direct sunlight only part of the day, 2-6 hours)
    Soil Drainage:
    Good Drainage
    Available Space To Plant:
    Less than 12 inches
  • Flowers:
    Flower Color:
    Gold/Yellow
    Purple/Lavender
    Red/Burgundy
    White
    Flower Value To Gardener:
    Edible
    Fragrant
    Flower Bloom Time:
    Spring
    Summer
    Flower Petals:
    6 petals/rays
    Flower Description:
    Flowers are small, 6-parted, in a cluster at the top of a naked stem. Flower color varies from red, white, to purple. Plants smell of garlic or onion.
  • Leaves:
    Leaf Color:
    Green
    Leaf Value To Gardener:
    Edible
    Fragrant
    Leaf Type:
    Simple
    Leaf Arrangement:
    Rosulate
    Hairs Present:
    No
    Leaf Description:
    Leaves are long, slender, flat or cylindrical and hollow. Plants smell of garlic or onion.
  • Stem:
    Stem Is Aromatic:
    No
  • Landscape:
    Landscape Location:
    Container
    Landscape Theme:
    Butterfly Garden
    Pollinator Garden
    Design Feature:
    Edible
    Attracts:
    Bees
    Butterflies
    Problems:
    Weedy
  • Poison:
    Poison Severity:
    Low
    Poison Symptoms:
    CAUSES ONLY LOW TOXICITY IF EATEN. Poisonous through ingestion. Symptoms may include nausea, vomiting, and diarrhea. (Poison parts: All parts; bulbs, bulblets, flowers, and stems)
    Poison Toxic Principle:
    Sulfides
    Causes Contact Dermatitis:
    No
    Poison Part:
    Bark
    Flowers
    Fruits
    Leaves
    Roots
    Seeds
    Stems