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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. Seeds ideally need a warm period followed by a cool period to successfully germinate and even then can be slow to break dormancy. Sow seed in a small pot or tray and keep warm and moist for 4 weeks. Then enclose pot in a plastic bag and chill in your fridge for 6 weeks. Bring out into the warmth again and be patient.
Matures 90 days from transplant.