Introducing...
Edible alliums
Edible alliums are really useful in the kitchen, they include versatile vegetables such as onions (Allium cepa), shallots (Allium cepa Aggregatum Group), garlic, and leeks and herbs such as, chives (Allium schoenoprasum) and wild garlic (Allium ursinum) which make great garnishes in salads, soups and many other dishes.
Looks
Edible alliums have characteristic slender grey-green leaves and a distinct pungent aroma when crushed. If you leave some un-harvested they have pom-pom like flower heads that are attractive to pollinators. Wild garlic (Allium ursinum) makes a spreading carpet of leaves in early spring before producing starry white flowers.
Likes
All alliums prefer an open sunny site with well-drained soil, although chives and wild garlic will grow well in partial shade.
Dislikes
High humidity around the foliage can made the plants susceptible to diseases. Crops will be poor in shady sites.
Did you know?
The flowers of chives and wild garlic are edible, so you can use them as a garnish or add them to salads for colour and flavour.
Useful advice
Choosing mini vegetables
Herbs: growing
Vegetables in containers
Vegetables: growing for winter
Get involved
The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.