Nodding onion (Allium cernuum)
As well as being a useful food plant in the forest garden, Allium cernuum is also one of the most elegant Alliums and is worth a place in the garden just for the for sight of its nodding umbels of bell-shaped pink flowers in summer. It is a clump-forming plant with narrow, strap-shaped leaves which grow to around 30cm. The flowers grow taller, on 40-50cm stems.
Like most alliums, all parts of the plant are edible. Leaves are similar to garlic chives and can be eaten raw when young or cooked when they get older. The flowers are good in salad or as garnish - they have a crisp texture and a fresh garlicky taste. Bulbs can also be eaten, although they are small and produced quite slowly compared to other alliums.
Allium cernuum will naturalise as part of a forest garden as it is hardy, grows well in dappled shade and needs little attention. Clumps will expand year on year and it will self-seed. Bulb clusters can be dig up in summer or autumn every few years, divided and replanted (or eaten). Alliums generally grow well with most plants, especially roses, fruit bushes, carrots, celery, celariac, beet and chamomile, but they inhibit the growth of legumes.
Sow in an unheated frame or greenhouse from January-March, 0.5cm deep in pots or trays of seed compost. Keep moist. Ideal temperature is around 13-15C. Germination can be erratic, from two weeks to two months so prick out seedlings individually as they develop and pot up individually or three or four to a pot. Keep outside from May and transplant to final positions 30cm apart in autumn.
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