Allium cernuum

About Allium cernuum

All members of this genus are, at least theoretically, edible. Their flavours range from mild onions and leeks to pungent onion and garlic. All parts of the plants are edible. The flowers have a more robust flavour than the leaves, and the young developing seed heads are even more potent. Eat the leaves and flowers in salads for a plentiful supply throughout the year. Use cooked leaves as a flavour with other vegetables in soups or use them as a cooked green. Some favourite species are listed below. Unless stated otherwise, all members of this genus require well-drained soil and a sunny position. They do not grow well with weed competition, though there are exceptions. Allium cepa. This species includes the common onion and the charming and productive form called the Everlasting Onion. Everlasting Onions grow similarly to chives, quickly forming a large clump. The Potato Onion (A. cepa aggregatum) has strong floured leaves with a strong onion flavour. Use the flowers raw as a garnish on salads. The Egyptian Walking Onion (A. cepa proliferum) forms small edible bulbs at the top of the flowering stem. They have a strong onion flavour and are often used as pickled onions or added to salads. The Nodding Onion (A. cernuum) is an exceedingly beautiful plant, but both flowers and leaves have a delicious strong onion flavour – the flowers look lovely in a mixed salad. The Welsh Onion (A. fistulosum) is similar to the Everlasting Onion in growth habit and flavour. Daffodil Garlic (A. neapolitanum) young leaves have a delicious sweetness followed by a moderately strong garlic flavour. Chives (A. schoenoprasum) are a very productive crop supplying mild, onion-flavoured leaves in full sun to semi-shade positions. Garlic Chives (A. tuberosum) form a slowly spreading clump; leaves have a delightful flavour, like a cross between garlic and chives. Garlic (A. sativum) leaves are edible raw or cooked, chopped and used in salads; they are relatively milder than the bulbs.

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