Allium (Crop)

Allium

( AL - ee - um )

At-A-Glance Information

There are many edible species contained within the Allium genus that are widely grown as crops in backyard vegetable gardens. Crops in this genus include Onions, Shallots, Garlic, Green Onions, Chives, and Leeks. These plants typically have underground storage bulbs with fibrous root systems and above-ground green foliage. Crop Allium plants are not typically allowed to flower, because the process takes nutrients and water away from the cultivated crop. For ornamental (flowering) species of Allium, visit the following page:

Allium (Ornamental)

Allium Species and Varietals

The genus Allium is a member of the plant family Amaryllidaceae, and includes about 1,000 species. Allium plants can be grown in any zone; To find your zone, click here: Zone Map.

Allium acuminatum (Tapertip Onion, Hooker's Onion)
These plants are native to the Western United States and Canada, and produce spherical underground bulbs. Scapes reach up to 16 inches tall. Flowers, if allowed to bloom, are pink to purple and have yellow anthers. Onions are harvested in early spring or late fall. The stalks of these plants have a more pleasant flavor than the bulbs do, though both are edible.

Allium ampeloprasum (Wild Leek, Perennial Leek, Broadleaf Wild Leek)
These plants are native to a range that spans from southern Europe to southwestern Asia and North Africa, and are cultivated in many areas of the globe. Bulbs are up to 1.25 inches across, and round scapes can reach up to 71 inches tall. Flowers are white, pink or red. There are many cultivated vegetables that can be harvested from this species, including those listed below:

Elephant Garlic
(Great-Headed Garlic)
Flavor is more mild than typical garlic and can be added raw to salads, roasted, or sauteed. They are typically roasted whole on a grill or baked.

Pearl Onion
(Button Onion, Baby Onion, Silverskin Onion)
This varietal produces a single storage leaf, similar to a clove of garlic. They are not typically commercially produced, and are used in stews, martinis, and stir frys.

Kurrat
(Egyptian Leek, Salad Leek)
Widely grown in the Middle East region, this cultivar produces edible flowers, leaves, and roots, which are eaten raw or cooked.

Tareh
(Persian Leek)
Native to the Middle East and Iran, this cultivar produces linear green leaves with mild onion flavor and are eaten raw.

Allium anceps (Kellogg's Onion, Twinleaf Onion)
This wild onion species is native to the western United States, where it grows in clay and rocky soils. It forms underground edible bulbs that are smaller than most onion varieties, but are edible and were historically cultivated by the Northern Paiute people, who roasted them and pressed them into cakes.

Allium angulosum (Mouse Garlic, Kantenlauch, Mauseknoblauch, Aglio Angoloso)
This species is native to a wide area in central Europe and northern Asia, and is cultivated as both an ornamental and a crop plant. Plants reach up to around 20 inches tall and bulbs are narrow and elongated.

Allium anisopodium (Thread-Leaf Chive)
This species is native to Siberia, Russia, Kazakhstan, Mongolia, and Northern China, and forms scapes up to 28 inches tall. Flowers are pink to light purple in color. Scapes and leaves are used in cooking to add a light onion flavor to dishes.

Allium canadense (Canada Onion, Canadian Garlic, Wild Garlic, Meadow Garlic, Wild Onion)
Native to eastern North America, this species of wild perennial produces an edible bulb covered with a dense skin of brown fibers. It has a strong onion odor and taste, and is cultivated as a vegetable in home gardens. The entire plant can be eaten raw when outer layers are removed, and can also be cooked and used in any recipe that calls for onions.

Allium cepa (Bulb Onion, Common Onion, Garden Onion)
This species is the most widely cultivated in the genus, and is a perennial or biennial plant, though it is most typically grown as an annual crop. Leaves are blue-green, and most plants grow to a height of between 6 and 18 inches. Young plants can be harvested before bulbing occurs and used whole as spring onions or scallions. Subspecies and cultivars are listed below.

Aggregatum Group
Also known as Shallots, these plants produce elongated bulbs that have a subtle onion flavor.

var. bulbiferum
Commonly called Walking, Tree, or Topset Onions, these plants produce topsets (clusters of bulbils) at the ends of stalks, which eventually flop over.

var. cepa
This subspecies is commonly known as Yellow or Brown onion, and produces medium to large bulbs with papery, yellow-copper skin. Flesh is white, juicy and crispy.

Allium cernuum (Nodding Onion, Lady's Leek, Allegheny Onion, Prairie Funny Vine, Chigagou, New Mexican Nodding Onion, Ajo-Cebolla)
This species of onion is native to North America, and produces an unsheathed, elongated bulb from which a single flowering stem emerges. Flower inflorescences are nodding and can hold white, maroon, or rose-colored flowers that bloom in July or August. The bulb has a strong onion flavor, but is not commonly cultivated.

Allium chamaemoly (Dwarf Garlic, Ail Faux Moly, Moly Bajo, Moly Pequeno)
Native to the Mediterranean, this small species of Garlic forms potently aromatic bulbs and is also cultivated for its beautiful flowers. Scapes are very short (or completely absent in some cases). Leaves are flat and grass-like, often with white hairs. Individual plants reach up to just 4 inches tall at maturity when in bloom.

Allium chinense (Chinese Onion, Chinese Scallion, Glittering Chive, Japanese Scallion, Kiangsi Scallion, Oriental Onion, Rakkyo, Cu Kieu)
This species is native to China, and bulbs are commonly pickled and served as a side dish in Japan and Vietnam. Uncooked, bulbs have a very mild and fresh taste to them. Plants reach about 12 inches tall. Scapes can be used as green onions.

Allium cuthbertii (Cuthbert's Onion, Striped Garlic, Keever's Onion, Narrowleaf Wild Leek)
This species is native to the southeastern United States, and produces egg-shaped bulbs. Scapes can reach up to 8-24 inches tall at maturity when in bloom.

Allium cyaneum (Dark Blue Garlic)
This species, native to China and Korea, produces edible leaves and scapes, which are commonly consumed as a spice after they have been dried out. Bulbs are cylindrical and grow in clusters. Plants reach up to 10 inches tall, and produce blue flowers in summertime.

Allium fistulosum (Welsh Onion, Bunching Onion, Long Green Onion, Japanese Bunching Onion, Spring Onion, Salad Onion, Green Onion, Chibbles)
This species is often considered to be a type of scallion, and produces leaves and scapes that are hollow. The plant forms clumps of evergreen foliage, and is sometimes grown as an ornamental.

Apache
This cultivar produces red bulbs, and offers good flavor, crisp texture and color to salads.

Feast F1 Hybrid
Great for harvesting all summer long; great for successive sowings.

Pompeii
Produces rounded bulbs that have silver skins. Great for pickling and serving in cocktails.

White Lisbon
Good for overwintering; short cropping time. Fantastic for new gardeners.

Allium glandulosum (Gland Onion)
This species of Allium is native to an area that spans the countries of Mexico, Guatemala, and Honduras. Historically, these plants were cultivated by the indigenous Mesoamerican peoples of the same area. Individual plants reach up to between 12 and 20 inches tall when mature and in bloom.

Allium hookeri (Hooker Chives, Garlic Chives)
This species is native to India, Sri Lanka, Myanmar, Bhutan, and southwestern China. The plant produces thick, fleshy roots and clusters of thin bulbs. Scapes reach up to 24 inches tall when mature. Leaves are flat and narrow, and flowers are typically white to cream-colored. These plants are commonly cultivated outside of their native range and is a valued food item in southeast Asian cuisine.

Allium macrostemon (Chinese Garlic, Japanese Garlic, Long-Stamen Onion, Bunge, No-Biru)
This species of wild onion is native to East Asia, and produces a rounded bulb and scapes up to 28 inches tall. Flowers range in color from pale red to pale purple. It is considered to be an herbal plant, commonly cultivated and consumed in China.

Allium microdictyon (Mountain Garlic, Long-Root Onion, Kolba, Sanmaneul, Alpine Broad-Leaved Allium)
This Allium species is native to eastern Siberia, Mongolia, Manchuria, Korea, and Russia. In Korea, the leaves of these plants are consumed as a side dish. Individual plants reach up to 1-2 feet tall when mature and in bloom. Leaves are light green to green.

Allium moly (Yellow Garlic, Golden Garlic, Lily Leek)
These perennial plants are native to the Mediterranean, and produce an edible bulb, though they are also used as ornamental garden plants. Leaves are grey-green, and smell of onion when crushed. Individual plants reach up to between 10 and 18 inches tall when in bloom.

Allium monanthum (Korean Wild Chive, Dallae, Korean Chives, Chinese Chives)
This species of wild chives is used heavily in Korean cooking, and produces miniscule bulbous roots with a mild onion flavor. They are native to woodland areas in Korea, Japan, Russia, and China. Flowers are white, pink or red. To 4 inches tall.

Allium ochotense (Siberian Onion, Gecong, Shancong, Pukusa, Kito, Gyoja Ninniku, Ulleung Sanmaneul, Myeongi, Hitobiro, Ainu Negi)
This species is native to Alaska, Russia, and far northern areas of Japan, Korea, and China. The entire plant has a strong garlicky odor to it. These plants are not commonly cultivated, as they take about four years from sowing to harvest, but they do have a great cold tolerance due to their northerly native range.

Allium paradoxum (Few-Flowered Garlic, Few-Flowered Leek)
This species is native to mountainous regions in Iran the Caucasus and Turkmenistan. It has been identified as an invasive species in some areas of Europe. The leaves are edible, and can be eaten raw as well as made into cooked dishes.

Allium porrum (Leek, Broadleaf Wild Leek)
These plants produce the vegetable known as Leek. There are two common types: Overwintering Leeks, meant to be harvested in spring the year after planting, and Summer Leeks, which are generally smaller and more strongly flavored, ready for harvesting the same season they are planted. Choice cultivars include 'King Richard' and 'Tadorna Blue'.

Allium ramosum (Fragrant-Flowered Garlic, Chinese Chives)
This species is native to Kazakhstan, Mongolia, Siberia, Russia, and northern China. It has also naturalized in a few areas in eastern Europe. The plant forms clusters of narrow bulbs, and clusters of white flowers in springtime. This crop is traditionally eaten in northern China and Mongolia, gathered between May and July and preserved in salt over the wintertime. It is then used for seasoning mutton or stuffed into dumplings.

Allium sativum (Garlic)
Native to Central and South Asia as well as northeastern Iran, this species is very widely cultivated worldwide. It has been used for thousands of years in various cuisines, and there have been hundreds of varieties developed over that time. Central Asia is the epicenter of garlic biodiversity. There are two main varieties of garlic: Softneck and Hardneck. Softneck garlic is typically the kind found in grocery stores, and has a longer shelf life. Hardneck garlic is the preferred culinary garlic however, due to its wonderful flavor, and is more commonly cultivated in home vegetable gardens. Cultivars are listed below:

Amish Rocambole
This heirloom hardneck variety is great for baking and roasting. 8-10 cloves per bulb; 5-6 month shelf life.

Armenian
An heirloom, strong-flavored hardneck variety with large cloves. 4-6 cloves per bulb; 7-10 month shelf life.

Asian Tempest
A hot garlic that is a bit temperamental but has great flavor. 5-7 cloves per bulb; 7-10 month shelf life.

Chamisal Wild
This is a rare hardneck cultivar with fantastic flavor. 8-10 cloves per bulb; 5-6 month shelf life.

Chesnok Red
Hardneck purple-stripe variety, easy to grow, good for baking, roasting. 9-12 cloves/bulb, 7-10 month shelf life.

Georgian Fire
Prolific hardneck variety with strong flavor. 4-6 cloves per bulb, 7-10 month shelf life.

German Red
This hardneck garlic is easy to grow and has great taste. 8-10 cloves per bulb, and 5-6 month shelf life.

German White
(German Extra Hardy)
This is a popular cultivar with strong flavor. 4-6 cloves per bulb; 7-10 month

Inchelium Red
Award-winning flavor from bulbs with white and purple. Great for braiding.

Italian Red
Very hardy cultivar with great flavor. 4-6 cloves per bulb, 7-10 month shelf life.

Jovac
This hardneck rare species has purple marbling and striping, with 5-7 cloves per bulb.

Lorz Italian
This softneck artichoke heirloom garlic does well in areas with hot summers. Large bulbs with 12-19 cloves.

Metechi
With 5-7 fat cloves per bulb, this variety is a very productive, hot garlic with a long storage period.

Music
This hardneck porcelain garlic has large cloves with 4-6 cloves per bulb, and has a 7-10 month storage time.

Northern White
This hardneck porcelain variety is hardy and easy to grow. With 4-6 bulbs per clove and 7-10 month storage.

Pehoski Purple
Heirloom Polish garlic variety with intense raw flavor; earthy when cooked. 5-7 cloves per bulb.

Red Grain
Hardneck purple-stripe cultivar with consistently large bulbs; does well in cooler regions.

Romanian Red
With large cloves produced by an easy-to-grow plant. Strong flavor. 4-6 cloves per bulb.

Russian Giant
5-7 cloves per bulb on a highly productive plant that produces very large bulbs. Great mild flavor.

Vietnamese Red
This variety is easy to grow and produces beautiful purple-striped bulbs. 9-12 cloves per bulb, 7-10 month storage time.

Allium schoenoprasum (Chives)
This species produces edible leaves and flowers, and is considered a perennial. It is native to Eurasia and North America, and reaches between 12 and 20 inches tall when mature. Scapes are hollow and tubular, and flowers are pale purple.

Allium scorodoprasum (Rocambole, Korean Pickled-Peel Garlic, Sand Leek)
This species is native to Eurasia and is considered a wild onion. It produces an egg-shaped bulb and green leaves. The whole plant has an onion-like aroma. Although these plants are edible, they are not commonly cultivated. Bulb wrappers are dark violet in color.

Allium siculum (Honey Galic, Sicilian Honey Garlic, Sicilian Honey Lily, Mediterranean Bells)
This species produces showy flower heads and blue-grey foliage that smells of skunky garlic when cut. These plants are native to Europe and Turkey around the Mediterranean and Black Seas, and is grown as an ornamental and culinary herb.

Allium tricoccum (Ramp, Ramps, Ramson, Wild Leek, Wood Leek, Wild Garlic)
This species is native to eastern North America, and is an edible plant, historically cultivated by Native American populations in the area. Leaves are flat, smooth, and light green and flowers are cream-colored to white. Individual plants reach up to 6-12 inches tall when in bloom.

Allium triquetum (Three-Cornered Leek, Three-Cornered Galic, Angled Onion, Onion Weed)
This species is native to the Mediterranean basin, and grows to reach abut 2 feet tall. All parts of these plants, from bulbs up to flowers, are edible fresh or cooked. It is typically used in dishes similarly to spring onions or wild onions.

Allium tuberosum (Garlic Chives, Oriental Garlic, Asian Chives, Chinese Chives, Chinese Leek)
This species of crop plant is popular in Asian cuisines, and is native to China. It forms clumps of foliage from small bulbs, and has strap-shaped leaves. Flowers are white. Flavor is more like garlic than it is like chives. It is widely cultivated, and has naturalized in North America.

Allium ursinum (Wild Garlic, Ramsons, Cowleekes, Cow's Leek, Cowleek, Buckrams, Broad-Leaved Garlic, Wood Garlic, Bear Leek, Eurasian Wild Garlic, Bear's Garlic)
These plants grow in moist wooded areas, and all parts are edible. Leaves are used in raw salads, and have a subtle garlic flavor. They can be used to replace garlic and other herbs in many recipes. The bulb can be used in a way similar to garlic.

Caring for Allium

Allium plants typically thrive in full sun, though there are some species, such as Allium ursinum, that can handle the partial shade of wooded areas. Ideally, make sure that Allium plants are receiving between 6 and 8 hours of direct sun each day. Soil should be well-draining; bulbs of onion and garlic plants will tend to rot away if left to sit in waterlogged soil for too long. The ideal soil pH for Allium plants is between 5.5 and 7.0, though this varies somewhat depending on the species. Alliums are typically shallow-rooted and require consistent moisture for good growth. They benefit greatly from a drip watering system. Make sure to control weeds by hand around the bases of Allium plants, as they can create too-competitive an environment for healthy crop growth.

If local soils are relatively fertile, or if these crops are grown in cared-for raised beds, they typically will not need to be fertilized. For crops that stay in the ground year over year and have their tops harvested (such as scallions or chives), some added fertilizer each season may be necessary. Typically, an addition of organic compost around the base of plants in springtime is sufficient to provide nutrients for the growing season. However, if plants are not producing well, or if they seem to be struggling (producing yellowing foliage, for example), they may benefit from a half-strength feeding with a slow-release 5-10-5 fertilizer applied in springtime. Pruning Allium plants is not typically necessary; in the case of plants grown for underground bulbs, the entire plant is pulled from the ground at harvest, and for ongoing-harvest crops like chives, tops are frequently cut off as they are needed.

Growing Allium in Containers
Growing Allium plants in pots is a great way to fit more edible planting space into the garden; oftentimes, home vegetable gardeners will plant smaller species - such as chives, green onions, or spring onions - in pots at the ends of planting beds. Even classic onions and garlic can be grown in larger pots, given that a few critical aspects of cultivating them are considered. Soil used in pots to grow Alliums must be well-draining; there is no wiggle room on this! Make sure that containers also have great drainage holes at the bottom, or the Alliums will end up getting waterlogged even though soil is good. Ensure that pots are placed in a spot in the garden that receives between 6 and 8 hours of direct sun each day. These plants tend to have shallow root systems, so they need frequent waterings, even more so when they are grown in containers as soil will dry out more quickly. It is recommended that water is applied when the top inch of soil feels dry. The benefit of growing in containers is that the plants can be moved indoors during the cooler, wetter months of the year to avoid winter damage.

Harvesting Allium

There are many vegetables that are harvested from the genus Allium, sometimes from the same species (and same plant). The common vegetables harvested are Leeks, Spring Onions, Scallions, Shallots, Onion, and Garlic. Flowers can also be harvested for garnishes or added to salads. Learn about the best ways to care for and harvest each of these edibles below:

Garlic
This edible underground bulb is a favorite of many cuisines, adding spicy, flavorful kicks to any dish. It takes around eight months to fully develop, and is ready for harvesting about 2-4 weeks after scapes (the above-ground green stems) have emerged. Garlic is rarely grown from seed; more commonly, it is grown using cloves from previous harvests. Cloves taken from grocery-store garlic bulbs can be planted and grown, but may have some issues sprouting (if they have been chemically treated to elongate shelf life) and typically do not produce large bulbs even if they do grow. Plant cloves in the ground up to six weeks before the first hard frost. Fall planting is recommended, though it can also be planted in the springtime as soon as the last frost of the year has passed and the ground can be worked. Place cloves 2 inches under the soil surface, and space them around 4 inches apart for best coverage. If planted in fall, mulch heavily for overwintering, and remove the mulch in springtime after the last frost of the year has passed. Water every three days starting in the middle of May, and weed frequently. Garlic can take up to 210 days to mature; a good indication that bulbs are ready is when scapes begin to yellow and flop over, but before they completely dry out. Lift bulbs carefully out of the ground, and then allow them to cure in a dark, dry, airy spot for two weeks. They can be hung upside down on a string to cure. Bulbs are ready for storage when their wrappers have a papery-like consistency and the root crown is hard and dry. When properly dried out, the bulbs can be braided or the tops can be cut off and they can be stored that way.

Onion & Shallot
Onions and Shallots can be cultivated from seed or from starts. If growing from seed, sow indoors in February under 3/4 inch of soil and keep evenly moist. The seedlings will be able to be transplanted in May, when their roots can be trimmed back to 1/2 inch, their tops can be cut down to 4 inches tall, and they can be planted two inches deep, 3-4 inches apart. Sets (small bulbs) can be planted out in the garden as soon as soil is workable in springtime; after the last chance of frost has passed. Plant them about 2-3 inches deep and 3-4 inches apart. Water regularly during the growing season, and discontinue waterings when bulbs have reached full size and tops begin to yellow and flop over. To harvest, reach under bulbs and lift gently out of the soil. Keep the bulbs in a warm (75-90 degrees Fahrenheit) space that is well-ventilated for between two and four weeks. When they are fully cured, the outer bulb scales will be dry and the neck will be tight. Make sure there is enough airflow in the area to avoid decay during storage. When properly dried out, the bulbs can be braided (as garlic) or the tops can be cut off and they can be stored that way. The best place to store onions is in a cool, dry area. They should not be frozen. If kept in an area above 40 degrees Fahrenheit, they will begin to sprout again.

Leek
Leeks are typically grown from seed indoors in February or March, and set out in the garden when they are no more than 10 to 15 weeks of age. They can be transplanted as soon as outdoor temperatures are over 50 degrees Fahrenheit. Plant transplants two to six inches apart. Most leeks require a growing season of between 120 and 150 days, and a minimum of eight hours of bright sun each day to produce well. There are some newer cultivars that take just 90 days to harvest. Leeks typically have long shafts, and do well when planted in furrows that are around 6 inches deep. As plants mature, soil is piled around the bases of the plants, filling in the furrow over time. The part of the above-ground stem that gets covered with soil will be the tender, white part of the leek. Alternatively, soil can be mounded around the bases of plants if no furrow is utilized and the plants are installed at normal soil level. Provide with regular waterings, control weeds in the growing area, and care for plants until the stem width exceeds an inch in diameter. Quality leeks should have a firm, white shaft that is more than three inches long. Sometimes, leeks will swell at their bases. This is called 'bulbing', and is undesirable. Leek tops will not dry out and flop over as the crop matures. They can be harvested by twisting and pulling gently until they come up from the earth. Leaves can be trimmed to a more manageable height at harvest if desired. Leeks are typically consumed fresh, and should be thoroughly cleaned before they are cooked.

Chive, Spring Onion and Scallion (Green Onion)
Green Onions and Scallions refer to the same plant, which has a milder taste and do not form bulbs. Spring Onions, on the other hand, form small bulbs towards their base and have a somewhat stronger flavor. They can have either red or white bulbs, depending on the cultivar. Chives are smaller, thinner, and more delicate than both Spring Onions and Scallions, and do not have a bulb toward their base. All three of these plants are relatively easy to grow, and also do well in pots. Chives are typically planted in rooted clumps in springtime after the danger of frost has passed. Place plants between 6 and 12 inches apart. Spring Onions can be planted as bulb starts, or have seeds sown indoors and then transplanted outside once above-ground parts have reached a few inches tall and the last frost of the year has passed. Plant between 3 and 4 inches apart. Scallions can be planted similarly to Spring Onions.

Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.

Propagation

For bulb-forming or rhizomatic Allium species, propagation is best done through division or by seed. For more information on how to propagate your Allium plant, read the instructions below:

Propagating Allium by Seed
If you are choosing this method of propagation, keep in mind that the resulting plant may not be a clone of its parent. To get an exact replica of the plant you are propagating, choose the division method of propagation instead. You will need a pot or tray (at least 6-8 inches deep), potting soil, compost, and a spray bottle filled with water.

Gather your materials. The best time to harvest Allium seeds is in mid to late summer. You'll know your Alliums are ready to be harvested when the spent flower heads resemble the image at the bottom of the propagation section below. Take the seeds out of their pods, and set them aside. They should be stored in a cold, dark, dry place until you are ready to plant them. The ideal time to plant your seeds is in February, so that they will be ready to be transplanted outdoors in April.
Prepare your pot or growing tray by filling it with potting medium amended with compost. Place your seeds on top of the potting mix, spaced about 2 inches apart. Sprinkle more amended potting medium over the top until the seeds are covered by a quarter of an inch. As the seeds are starting out, it is best to use a spray bottle to add moisture to avoid uncovering their light soil topping. Keep the soil moist as the seeds develop. Allium seeds germinate best at room temperature, and it should be just about a week to a week and a half when you start seeing green pop out from the soil.
Once the chance of frost has passed by, seedlings can be transplanted to a sunny area of the garden. Keep the soil moist as the plant develops and enjoy watching your Allium grow.

Propagating Allium by Rhizome or Bulb Division
This is a simple method of propagation, and can be done in spring or fall. Allium that grows from bulb will produce smaller bulbs on the sides of their existing bulbs. Those growing from rhizome can be divided easily with a shovel. To complete this method of propagation, you'll need a clean shovel, clean pruning saw (optional), extra pots if you are not going to immediately plant your divisions in the ground, and well-draining soil to fill the pots. To propagate your Allium by division, follow the instructions below:

Identify the area of plants you're going to divide. Start by loosening the soil around the plant with your shovel, working your way inward to avoid causing damage to the roots or bulbs. Once you've gotten your clump out of the ground, lay it out on its side.
Divide the clump of rhizome rooted Allium into segments, either with your shovel or with a pruning saw, as many as you'd like as long as there are at least three 'shoots' per segment, and lay them out on the ground. For bulb division, separate the smaller bulbs from the side of your main bulb clump, and lay them out on the ground.
If you will be planting your Allium in the ground, this is when you'll prepare your new hole. Dig a hole (large enough to accommodate the root ball or bulb) in the ground with your shovel in a sunny location with soil that is well-draining. Backfill and water generously.
If you are transporting your division elsewhere, or hanging on to it until you're ready to plant it or share it with a fellow gardener, you'll need your pot filled with potting soil. Dig a hole large enough to accommodate the root ball or bulb, and place your new plant in the soil. Water generously, ensuring that adequate drainage is occurring. Place the pot in a sunny location until you are ready to plant it in the ground.