Allium neapolitanum is native to southern Europe, and has spread to other temperate parts of the world. It grows as a perennial from an underground bulb, emerging in late winter or spring and preferring grassy meadows, rocky soils, and disturbed ground with full to partial sun. The plant produces a leafless green scape that can reach up to 16 inches tall, terminating in a rounded umbel of numerous small white flowers. Each flower has six pointed tepals and is held above a sheath that splits as the bud opens. The stamens are long and upright with yellow anthers that protrude distinctly from the center of each bloom.

The flowers emit a mild, garlic-like fragrance and attract bees and other small pollinators. In regions where winters are mild and soils remain undisturbed, it naturalizes readily and can form large colonies over time. The plant is edible, with a flavor combining mild garlic and onion tones, and is occasionally used in traditional Mediterranean cuisine. It is cultivated ornamentally in gardens for its early flowering period and ability to multiply by bulb offsets and seed. In some areas such as California and Australia, it is considered invasives. Photographed in Florida.