ALLIUM

Description

A thick, hollow, bare stalk 4–6' (1.2–1.8 m) high, topped with a dense flowering umbel globe the size of a softball. The actual flowers are star-shaped and tiny–up to 100 may make up the sphere of blooms on a single stalk. The flowers’ fragrance is light and similar to violets’, but when the stalk is cut or bruised, Allium gives off a strong scent which proves that it is indeed a giant onion.

Colors: Blue, pink, purple, lavender, white

Special Care

If flower heads arrive flattened, hold each stem upside down and twirl by rolling the stalk back and forth between the palms of the hands.

The onion smell that arises when the stems are cut or crushed will dissipate once the flowers are in water.

Flowers are sensitive to ethylene; recut stems and use an anti-ethylene treatment before standard processing. Let stand in a preservative at room temperature overnight before using or transferring to cool storage.

Fun Facts:

• Traditional Chinese medicine uses Allium to reduce blood ailments like hypertension and arteriosclerosis.

• The Romans loved Allium, garlic and their tasty brethren, and are credited with spreading the bulbs’ cultivation and use wherever they marched.

• Like other members of the onion family, Allium has been prized for centuries not only for its flavor, but also as a folk remedy, aphrodisiac and talisman against bad fortune.

• Allium is indigenous to the dry, cool mountains of the Northern Hemisphere, but they adapt well and are now grown in almost every region and climate of the world.

• Allium flowers are edible, have a mild onion flavor, and may be used as a garnish or fresh ingredient.

• The name Allium is derived from a Latin word meaning garlic, which is also part of the Allioideae subfamily.

• The plant’s clean, bold lines make it a showstopper for almost any style of arrangement, whether as a sparse central focus or massed.

• A member of the Alliaceae (onion) family, related to narcissus, chives and nerines.