Alliums
The Allium family includes various ornamental and edible plants, such as garlic, onions, shallots, scallions, chives, and leeks.
Chives are particularly easy to grow in flower pots. While some people report that their chives “die,” this is often because the plant has simply reached the end of its season. With proper care, they will usually regrow in the spring. To extend the growing season, trim chives regularly and remove flowers (which are edible) before they dry and release seeds. If grown in a garden, chives can be left to complete their life cycle, flower, and reseed themselves, ensuring regrowth in the same spot the following year.
Planting and harvesting alliums
Planting and propagating
Alliums produce flowers that, when dried, yield seeds that can be collected and replanted the following season. Leave some plants to flower and observe the seed development. The seeds are ready for collection when the flower head is dehydrated and black seeds are visible. Handle the flower heads gently to avoid losing the seeds, as they can easily fall out. If the seeds are difficult to collect individually, cut the entire flower head and store them in a paper bag where they will naturally fall.
Onions are biennials, meaning they flower and produce seeds in their second growing season.
Garlic: Separate the cloves from the bulb, ensuring the pointed end faces upward. Plant them 2 inches deep and space them 4–6 inches apart. Keep rows about 12 inches apart for proper growth.
Onions and Shallots: When using small bulbs (sets), plant them about 1 inch deep and 4–6 inches apart, with rows spaced 12–18 inches apart.
For seeds, start indoors 8–10 weeks before the last frost date, then transplant seedlings outdoors once they are ready.
Leeks: Begin leeks from seeds indoors, then transplant them outdoors when they are about 6 inches tall. Space them 4–6 inches apart, planting them in trenches or holes. Gradually fill the soil around the stems to blanch them as they grow.
Scallions and Chives: Sow seeds directly into the soil. Space scallion seeds 1–2 inches apart in rows; for chives, plant slightly closer together for denser growth.
Garlic Tips: Always reserve some cloves from each harvested bulb for replanting. Larger cloves result in bigger plants and bulbs, but even small cloves can grow successfully, producing smaller bulbs.
Alliums thrive in well-draining, loose soil enriched with organic matter. They respond well to fertilizers high in phosphorus and potassium, which support healthy growth.
Garlic is typically planted in the autumn and harvested the following summer. Although it’s often advised not to plant alliums near beans, I’ve grown garlic alongside onions and fava beans without issues.
Other alliums, such as onions, are usually planted in early spring. Excessively high temperatures can cause these plants to flower prematurely, hindering proper bulb development.
Sunlight
Alliums require at least 6 to 8 hours of direct sunlight daily to thrive.
Since garlic and other overwintering alliums can be exposed to freezing temperatures, protect young plants by covering them with mulch, such as autumn leaves. Ensure the leaves used are suitable for mulching. The mulch not only insulates the plants but also enriches the soil as it decomposes, providing added nutrients.
Watering
Keep the soil moist but not waterlogged, particularly during the crucial bulb development stage. Since alliums are often planted during the rainy season and remain in the ground for an extended period, it’s easy to overlook watering during dry spells.
As the bulbs mature, reduce watering to prevent rot. This is especially important for long-term storage, as excess moisture can lead to mold and decay.
For plants intended to produce seeds, continue watering to ensure the plants stay hydrated and successfully form flowers. While this might seem intuitive, these plants can appear healthy even when in need of water, making it easy to forget to care for them.
Harvesting
Garlic: Harvest when the lower leaves turn brown, but the upper leaves remain green. If left too long, the leaves may dry out completely, making locating the bulbs without damaging them difficult. After harvesting, cure the bulbs, which involves drying them in a warm, dry place for 2–3 weeks before storing.
Onions and Shallots: Harvest when the tops turn yellow and fall over. Cure the bulbs in a warm, dry place for 2–3 weeks before storage.
Store garlic and onion: Store onions and garlic in a dark, cool, dry place to prevent sprouting. Warm temperatures can trigger germination.
Leeks: Harvest as needed when stems reach 1–2 inches in diameter.
Chives and Scallions: Regularly harvest leaves to encourage regrowth. Cut leaves about 1–2 inches above the soil level for chives.
Companion planting and interplanting with allium plants:
Garlic and Onions are typically grown in dedicated fields to ensure a large harvest for storage. Their strong scent repels pests, making them valuable companions for other plants, but I usually avoid interplanting them due to space and harvest requirements.
Good Companions:
- Carrots, beets, tomatoes, lettuce, and brassicas (e.g., cabbage, broccoli) benefit from alliums’ pest-repelling properties.
- Pest deterrent: Alliums repel aphids, carrot flies, and other common garden pests.
Chives: Unlike garlic and onions, chives are ideal for interplanting. Since they are harvested for their green parts rather than bulbs, they don’t require much space, create shade, and repel pests effectively.
Bad Companions:
- Beans and peas: These plants compete for nutrients and can inhibit the growth of alliums.
Harvest times