Ornamental alliums as food?

Having tried growing ornamental Alliums in the hope of a different garlic/onion substitute, I can say that the experiment failed: most are not in the least flavoursome. Stick with those that are: eg Allium moly, the related Tulbaghia voilacea

Ah, that is disappointing. I have a few ornamental alliums (as well as chives which as lovely, and edible!) which come back year after year and bloom beautifully. I planted them for flowers rather than food though and have not tried eating them. Maybe yours would taste better in a different climate or soil though.
Can you remember which varieties you tried?  I have these on my list of ones to try: allium altissimum (large bulbs), allium angulosum (wet but well drained), Allium cernuum (not sure – pretty pink flowers), Allium pskemense (widely grown in scandinavia like walking onion), allium validum (wet but well drained - not winter wet)
I also have three cornered leek as well as wild garlic (allium ursinum) which both of which are very pretty (if invasive here!)

I too am sad to hear this.  I used to walk past some while walking my dog and always enjoyed the smell.  I cannot say however that it made my tummy growl.

Nancy Reading wrote:Ah, that is disappointing. I have a few ornamental alliums (as well as chives which as lovely, and edible!) which come back year after year and bloom beautifully. I planted them for flowers rather than food though and have not tried eating them. Maybe yours would taste better in a different climate or soil though.
Can you remember which varieties you tried?  I have these on my list of ones to try: allium altissimum (large bulbs), allium angulosum (wet but well drained), Allium cernuum (not sure – pretty pink flowers), Allium pskemense (widely grown in scandinavia like walking onion), allium validum (wet but well drained - not winter wet)
I also have three cornered leek as well as wild garlic (allium ursinum) which both of which are very pretty (if invasive here!)

I've edited my original entry to say 'most'. Ones that don't pass - some hybrids, A. nigrum. Having got them, I still use them, out of spite!
Stephen Barstow in Malvik, Norway has experience of a range of Alliums. There should be something on his website, Edimentals. He also posts regularly on facebook

I don't know how ornamental they are, but Plants for a Future plant database online lists many little known Alliums traditionally eaten, not well known in industrialised West.
Also books like the Encyclopedia of Edible Plants of North America, and Food Plants of China list many alternatives that are or have been used a lot in other times or places.

I  type in "edible" "ethnobotany" along with the name of a plant I'm interested in when Googling, including " ethnobotany" often brings up academic paper on what peasants or tribes eat that would not come up otherwise.

I am looking into clay tolerant perennial Alliums, nothing much to report so far, at seed raising stage, but Allium victorialis looks promising.

Also different parts worth a try such as flowers as food.

David Nicholls wrote:
I am looking into clay tolerant perennial Alliums, nothing much to report so far, at seed raising stage, but Allium victorialis looks promising..

David: In a nearby clough woodland (steep-sided wooded valley, eroded by water), there's a lot of clay. And a lot of Ramsons, Allium ursinum, mainly in the valley bottom.

I would love to grow allium ursinum that but not legally importable into New Zealand, there is a process for applying to introduce new organisms like that but can't decipher regulations and looks slow, complicated, expensive, perhaps impossible. May try some day.

Am trying Allium tricoccum, similar woodland growing conditions as far as I can see, sometimes has the same common name. Seeds needs two winters to sprout, not there yet.  

It's  not known as an ornamental, but as a perennial allium, I like A. fistulosum, perennial scallions. As they get into the second year, the base gets very thick, and I use it like a bulb onion. It spreads gradually in the clump, and flowers (white balls much like bulb onions) and self-seeds vigorously if allowed. It is said to be a short-lived perennial but mine have lived a few years and looked like they are planning to go longer.

Am going to try Allium fistulosum, and tuberosum. The reputedly clay tolerant/loving perennial edible Alliums I am trying are: Allium nutans, schoenoprasum, flavum, cernuum and victorialis, all unplanted seedling right now, or haven't sprouted.

Leek is fine in clay and is perennial if you leave it, it spreads over the years, in theory at least.

Also Allium triquetrum grows wild here in New Zealand and loves clay, flowers are edible and fairly popular, the bulbs are crunchy and mild in flavor, good but not intense like onion. Very young leaves edible, I've put the tough older leaves in a blender for mild oniony, watery soup.