Allium Showy Persian Onion

Gorgeous globes to 10cm made up of 50 or more deep purple stars, each crowned with decorative cream stamens. This is the first of the globe Allium to flower (Oct/Nov), around a fortnight before ‘Giganteum’, so they are a great way to extend the late season show.
This long loved, heritage variety has been in cultivation since the late 1800’s and has flourished in gardens around the world. The blue-green foliage grows 30-60cm long. They are members of the onion family and when the foliage is bruised, or crushed it smells just like onions. The blooms are edible and can be used to jazz up salads.

Plant Allium rosenbachianum into well drained soil in a sunny position – they need at least six hours to flower well. Think a warm, well drained spot. The soil drainage is important as the bulbs rot easily if left in bog. Adding some lime and compost to the soil will give them a good start in the garden.

Plant to a depth of around 7cm or twice the diameter of the bulb. Once planted, Allium rosenbachianum bulbs are best left to naturalise. This means you can relax and leave them in the ground year after year and just enjoy flowers as they rise. To help them on the way, add a well balanced fertiliser in summer with the foliage. Don’t forget to mark their position (we use wooden kebab sticks just out of the ground) as you don’t want to put a spade through one!

Our Tip: Plant amongst summer perennials that emerge to keep the foliage hidden. As with most Alliums, the leaves begin yellow as the blooms take off. It is also a good idea to protect new foliage from slugs and snails (it emerges in spring). Also you want to keep them relatively dry during summer dormancy or ensure sharp drainage.

Supplied as: Bulbs