The Allium catalog brings together Onions, Garlic, Shallots, Leeks, Chives, Ramps, and many wild relatives from both the Old World and New World. This diverse group forms the flavorful foundation of cuisines worldwide, offering everything from sweet mild bulbs to pungent garlics and delicate herbal greens. With multiple species of garlic, bulb onions in many colors, tree onions, and wild species, this collection celebrates the depth and versatility of the Allium genus.

The line that divides “garlic” and “onion” is a fuzzy one depending on locality, language & culture, and it only gets blurrier when scallions & chives get involved. Rather than try to categorize them, we will just list them all together:

The flavorful bulbs, leaves, and stems of Allium plants are prized worldwide for their pungent, savory, and aromatic qualities. From sharp raw onions and garlic used in countless cuisines to milder shallots, leeks, and chives that add depth when sautéed, roasted, or used fresh as garnishes, these plants form the foundation of many savory dishes, sauces, soups, pickles, and spice blends. The catalog includes sweet onions for raw eating, hardneck and softneck garlics with varying intensity, tree onions and ramps for seasonal foraging-style uses, and chives for delicate herbal notes. Many types can be dried, powdered, fermented, or preserved, while wild relatives often bring unique, more complex flavors. The fluid boundaries between onions, garlic, shallots, and related types reflect rich cultural and regional culinary traditions.

Alliums are nutrient-dense vegetables known for their organosulfur compounds (such as allicin and other cysteine derivatives) that contribute to their characteristic aroma and potential health benefits, including antioxidant, anti-inflammatory, and cardiovascular support. They provide vitamin C, vitamin B6, folate, manganese, and dietary fiber while remaining low in calories. Nutrient profiles vary across the collection: garlic tends to be richer in sulfur compounds, colored onions and leeks may offer more polyphenols and carotenoids, while chives and scallions emphasize lighter vitamin content. Overall, the group adds valuable bioactive compounds and micronutrients that support immune function and general wellness.

The Allium genus is large and primarily native to the Northern Hemisphere, with major centers of diversity in Central and Southwest Asia, the Mediterranean, and parts of North America. The collection reflects this through cultivated forms of onion (Allium cepa), garlic (Allium sativum), and related crops that have spread globally, alongside wild Old World and New World species adapted to varied environments ranging from dry subtropics and semi-arid steppes to temperate woodlands, meadows, and mountainous regions. Most prefer well-drained soils and full sun to partial shade, performing as cool-season or hardy perennials/biennials depending on the species. Many wild types occupy forest edges, grasslands, or rocky slopes, while cultivated varieties thrive in garden and agricultural settings worldwide in temperate to subtropical climates.

Allium plants can be affected by several common issues, including downy mildew, white rot (Sclerotium cepivorum), Fusarium basal rot, botrytis, thrips, onion maggots, and various fungal leaf blights. Viral diseases and nematodes may also impact bulb quality and storage life, particularly in warm, humid conditions or continuous cropping. Hardneck garlic, leeks, and wild relatives sometimes show differing levels of resilience compared to softneck or highly selected bulb onions. Integrated management practices—such as crop rotation, good airflow and spacing, proper curing and storage, sanitation, and use of resistant varieties where available—are essential for maintaining healthy plants across this diverse collection.

The Allium genus exhibits varying interfertility among species, which has contributed to the development of many cultivated forms through natural and intentional hybridization (e.g., between onion and related species, or within garlic groups). This potential supports ongoing breeding for improved flavor profiles, bulb size, storage ability, disease resistance, and environmental adaptability. The inclusion of diverse cultivated varieties, landraces, shallots, leeks, chives, and both Old World and New World wild relatives in the collection provides a valuable genetic reservoir. These resources are especially useful for introducing traits like pest tolerance, cold hardiness, or novel organosulfur chemistry into future selections, though some wide crosses face challenges due to ploidy differences or reproductive barriers.