![]() There are, however, some additional refinements which help produce even more lavish results and enhance protection from critters.įirst, bulbs can and should be planted deeper than the instructions you receive on the package labels. Fundamentally the process requires four steps. ![]() Planting Bulbs in the Fall for Glorious Spring Colorīulbs are some of the easiest plants to grow. They need full sun and do best when grown in loamy soil. Plant Allium caesium bulbs at least 8-10 inches deep and 6 inches apart and don’t forget to add a quarter cup of bonemeal to each bulb hole. Harvesting History is delighted to have found a reliable source of these truly blue Alliums. It cannot be dried like some other alliums, but it still leaves a lasting impression in the late spring garden. This Allium blooms for a long time, sometimes as long as 6 weeks. When the Europeans saw Allium caesium and its truly blue flowers, they became very excited and for a short time, Allium caesium enjoyed popularity in Europe and the British Isles. As many of you know, true blue flowers are rarely found in Nature. A critter has to be really desperate to eat an Allium.Īllium caesium was introduced into Europe in 1830. The fragrance is so strong and so offensive to critters that Alliums can be used to deter the critters from tulips and other more vulnerable bulbs. Deer, rabbits, squirrels, mice, moles and voles cannot stand the smell of Alliums. Of all the ‘critter resistant’ bulbs, the Alliums are the most ‘critter resistant’. They also love bonemeal, so add a generous helping of bonemeal (1/4 cup) to the hole where you plant each bulb. They flourish with exposure to full sun, in rugged mountainous areas where the ground drains quickly and completely. In the wild, they are found all over the Northern Hemisphere including North America, the Middle East, western China, the Pyrenees, the Alps and the Mediterranean. There are more than 200 species and thousands of cultivars. The Allium family includes an enormous collection of plants including leeks, onions, elephant garlic and shallots.
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