Alliums are enchanting early-summer bloomers—here’s how to grow different varieties for decoration or eating
Allium is at its most stunning in early summer, when its weeks-long bloom begins. It’s impressive on its own, but especially striking as it rises above other bulb flowers or perennials.
Allium looks lovely in a vase, and its edible varieties are also great in the kitchen. The allium family includes many onions, ranging from edible species to ornamental alliums.
Most alliums grow naturally on sunny steppes that remain dry for much of the year. In spring, rain briefly moistens the soil, triggering them to grow, bloom, and set seed. Then the soil dries again. At that point, allium leaves often wither away completely, and the bulbs go dormant.
Allium bulbs and leaves are usually spared by voles, hares, and deer. They’re also resilient plants that generally resist diseases and pests.
How to grow alliums
You can grow edible alliums from seed. For example, try wild garlic, Chinese chives, or chives. Sow the seeds in spring in seed starting soil. Cloves of the familiar garlic are planted, depending on the variety, either early in spring or late in autumn. Sets of the common yellow and red onions are tucked into the soil in spring.
For ornamental allium, it’s a good idea to plant the bulbs in September–October, directly in their growing site. Check the planting depth on the package, as it varies depending on bulb size.
Allium thrives in well-draining soil and a sunny location.
If ornamental alliums are happy where they grow, they form offsets and spread by both offsets and self-seeding.
The impressive blooms can be spherical or half-spheres. Alliums also make wonderful cut flowers.
Alliums flower in May–June, depending on the species. Many ornamental alliums start withering from the tips of the leaves before blooming, so plant them among other species if you want the withering leaves to stay hidden.
Try these allium varieties!
The pink lily leek’s flowers open in late June, and their color intensity varies from one plant to another. This low-growing, easily spreading species works well under shrubs or in a lawn for a natural, carefree garden where its growth vigor isn’t overly restricted. It propagates by seeds and by forming offsets.
The diminutive wild garlic grows wild in much of Europe. It’s one of the first spring greens that foodies look forward to. The leaves and flowers have a mildly garlicky flavor. Wild garlic thrives in moisture-retaining soil in a grove-like, semi-shaded garden where it can form a dense carpet of blooms. The leaves wither soon after the flowering in May–June. Seedlings are available, but wild garlic can also be started from seed. Avoid planting it near lily of the valley, as their leaves look similar—that way, you won’t accidentally end up with the poisonous lily of the valley on your plate.
Giant alliums are larger and more eye-catching than the rest of the alliums in every way. Their dense flower heads, sometimes as big as a child’s head, open after midsummer. ‘Globemaster’ blooms sway on stems over a meter tall, rising above shorter perennials like these ‘Montogomery’ false buck’s beards. Giant alliums need a sunny, nutrient-rich location and benefit from winter protection. If you prefer, you can also plant new bulbs each fall.
The striking blooms of honey garlic can be enjoyed in May–June. Each flower is bell-shaped and multicolored, in shades of white, green, and purple.
The bright yellow flowers of golden garlic bring sunshine to the flower bed. Slip its bulbs into your flower bed or rock garden in fall when planting other bulbs. Golden garlic also makes a remarkably long-lasting cut flower.
The sturdy-stemmed Turkistan onion is a quirky, low-growing allium species that suits a sunny rock garden or perennial bed. Its broad, bluish, wax-coated leaves arch gracefully downward, and in early June, a tight, strongly scented, typically white flower head emerges in the center. At its largest, it can measure up to 15 centimeters across, about the same as a giant allium’s bloom. The plant grows to about 20 centimeters in height. Its compact form and eye-catching look also make it a great pick for container growing.
The honey garlic’s dainty, pale bell-shaped flowers dangle on stems about a meter tall. The petal stripes beautifully complement the leaves of the ‘Dulcis’ wood spurge. After flowering, decorative seed pods appear, shaped like tiny pointed hats. This species with a garlicky fragrance and taste is closely related to alliums, though it’s no longer placed in the same genus.
The spherical blooms of the Dutch garlic that grows just under a meter tall appear in May–June, around the same time as cow parsley. It’s easy to care for and, if it flourishes, may spread even more than you might like. Its leaves often yellow during flowering, so consider planting it with species that can hide them. It looks impressive as a lone accent among perennials, but in large groups it creates a breathtaking sea of spherical blooms.
The Persian onion or star of Persia is named for its original habitat. Its blooms open in late June, forming airy clusters about 20 centimeters across on sturdy stems that can grow half a meter high. The star-shaped flowers have violet petals with a stylish metallic sheen. They also hold up well as cut or dried flowers.
‘Graceful’ is a white-flowering bulb from North America that is a great addition to wildflower meadows and groups. Its pure white petals are accented by lavender-colored stamens. Plant the bulbs in clusters to enjoy this delicate, low-growing allium as a lovely floral highlight.
Chives go well in container gardens and make a beautiful edging for garden beds. You can also use the blossoms as edible flowers: toss them into salads, hot dishes, or sandwiches for a decorative touch as well as flavor.
