Golden garlic - Allium moly
Allium moly is a native of the Mediterranean, primarily Spain and southern France, but it also thrives in more northern climes. It is a very attractive allium, forming dense clumps of grey-green spiky leaves in spring and bright yellow flowers in May and June. It is low growing, reaching only 15-20 cm in height.
Like most alliums, all parts of the plant are edible. Leaves can be eaten raw when very young but are best cooked when they get older. The flowers make a fine addition to a salad and have a crisp texture and a fresh garlicky taste. Bulbs can also be eaten. Although they are small, they can be harvested in good quantities once clumps are established.
Allium moly is a good allium for naturalising as part of a forest garden as it is hardy, grows well in dappled shade and needs little attention. However, like many alliums it does not suffer competition from weeds and may need occasional weeding until it is well established. Clumps will expand year on year. Alliums generally grow well with most plants, especially roses, fruit bushes, carrots, celery, celariac, beet and chamomile, but they inhibit the growth of legumes.
Split clumps in summer when leaves have died down. Bulbs for replanting will keep in the fridge or somewhere cool for several weeks (wrapped in paper) if they have been dried out first. Plant from August to November, around 10 cm deep and 7cm apart. They can be planted directly in the ground or in large pots.