Himalayan onion (Allium wallichii)
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As well as being a useful food plant, Allium wallachii also makes a striking addition to the forest garden in summer, with its spherical umbels of purple-pink flowers. It is a clump-forming plant which also sends out short runners, producing new shoots up to 30 cm from the parent clump. It has fairly wide strap-shaped leaves which grow to around 30cm. The flowers grow taller, on thick 40-50cm stems. The bulbs are quite unusual, being long (about 3-5 cm) and pointed.
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. Bulbs can also be eaten, although they are fairly small and are produced quite slowly compared to many other alliums.
Allium wallachii will naturalise as part of a forest garden as it is hardy, grows well in dappled shade and needs little attention. Clumps will expand slowly year on year and it will self-seed. Clusters can be dug up in summer or autumn every few years, divided and replanted. Alliums generally grow well with most plants, especially roses, fruit bushes, carrots, celery, celariac, beet and chamomile, but they inhibit the growth of legumes.
Sowing and growing
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. (At other times of year cold stratification will be necessary - mix seeds with a little barely damp sand or compost and keep in a fridge in a sealed bag for two or three weeks) 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
Propagation
Plants will form clumps after a few years that can be divided and replanted and individual plants from runners can be dug up and moved in their second year.. Seeds will fall and sprout quite freely if left to mature on the plant.
As well as being a useful food plant, Allium wallachii also makes a striking addition to the forest garden in summer, with its spherical umbels of purple-pink flowers. It is a clump-forming plant which also sends out short runners, producing new shoots up to 30 cm from the parent clump. It has fairly wide strap-shaped leaves which grow to around 30cm. The flowers grow taller, on thick 40-50cm stems. The bulbs are quite unusual, being long (about 3-5 cm) and pointed.
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. Bulbs can also be eaten, although they are fairly small and are produced quite slowly compared to many other alliums.
Allium wallachii will naturalise as part of a forest garden as it is hardy, grows well in dappled shade and needs little attention. Clumps will expand slowly year on year and it will self-seed. Clusters can be dug up in summer or autumn every few years, divided and replanted. Alliums generally grow well with most plants, especially roses, fruit bushes, carrots, celery, celariac, beet and chamomile, but they inhibit the growth of legumes.
Sowing and growing
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. (At other times of year cold stratification will be necessary - mix seeds with a little barely damp sand or compost and keep in a fridge in a sealed bag for two or three weeks) 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
Propagation
Plants will form clumps after a few years that can be divided and replanted and individual plants from runners can be dug up and moved in their second year.. Seeds will fall and sprout quite freely if left to mature on the plant.
