Allium

Produces small bulbs, up to 1" in diameter, in the flower cluster in place of blossoms. These bulbs can be used to start new plants. Grown chiefly for use as scallions, although the onions can be used also.

Bears nodding clusters of white to rose flowers atop upright stalks in summer. A rugged plant, growing naturally in dry, rocky or gravelly situations. Has been recommended as one of the best of the native ornamental Alliums.

Bears dense, globular clusters of small white flowers in early summer. Cultivated mainly for its leaves, which are used as scallions. Begins growth early in spring.

Forms a dense, rounded clump. Clusters of small purple flowers are borne on stalks just above the foliage in early summer. Cultivated for its leaves, which are popular as a seasoning, but also has ornamental value.

The broad leaves of this very distinctive species, which look much like those of lily-of-the-valley, appear in early spring. Leaves wither before the clusters of small, creamy-white flowers appear in June or July. Prefers moist, rich soil and part shade (but should grow well in full sun as long as the soil is moist). Often grows in large beds in the wild. A popular wild edible in many parts of its native range, it is considered by many to be the best of our native onion species for edibility. The bulbs and tender young leaves have a mild onion flavor, and are used in many of the same ways as other onions. An indication of the plant's popularity in many parts of its native range is the annual Ramps Festival held each spring in the Great Smoky Mountains.

Small, fragrant flowers appear in flat-topped clusters in late summer. The leaves, which have a mild garlic flavor, can be used as a seasoning like ordinary chives.