Crow garlic (Allium vineale)
Crow Garlic is a plant of the onion family native to Europe. It looks very similar to Chives and it is used in similar manner. Season November to August.
The long and hollow, cylindrical or semi-cylindrical leaves can be harvested from November, through winter and into early spring. They become tough and stringy after that and disappear altogether just before the flowering stems emerge in late spring.
The flower heads appear in June and are initially covered with a papery sheath. This cover soon falls away, revealing a round umbel of tiny bulbils which can be gathered and used fresh or air-dried as a crunchy seasoning.
In autumn clumps can be lifted and divided and some of the small underground bulbs can be collected and eaten. They have quite a strong taste.
Allium vineale 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. Unlike many other alliums, it will grow in thick grass and among other plants, although it will lose its clumping character and leaves will be more difficult to harvest.
Alliums generally grow well alongside most plants, especially roses, fruit bushes, carrots, celery, celariac, beet and chamomile, but they inhibit the growth of legumes.
Sowing and growing
Bulbils will keep in the fridge or somewhere cool for weeks. They can be planted at anytime but do best in spring and autumn. Scatter the bulbils on the surface of compost in trays or pots and water with a fine spray. Leave outdoors and bulbils should sprout in three to four weeks. Autumn sown plants will fare better if kmoved into a greenhouse or cold frame over winter. When plants are quite sturdy they can be planted out in the ground in clumps.
Propagation
Clumps can be dug up and divided every few years. Bulbils will fall naturally and sprout if left to mature.
