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DescriptionLegendary wild onion steeped in folklore and regarded as one of the finest tasting alliums by urban foodies and foragers. Native to North America and Europe, its broad green leaves rather than its bulbs are seasonally harvested in spring with a flavour between onion and garlic. In summer, they're followed by attractive creamy white flowers. Chill seed in the fridge for 4-6 weeks before sowing. Establish plants in a shady position and allow to establish before selectively harvesting.
Matures 90 days from transplant.
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