Allium tuberosum

Native from the Himalayas to southwestern Shanxi, China, this clump-forming herbaceous perennial grows from elongated bulbs attached to underground rhizomes. Its flat leaves have a mild garlic flavor and are used in salads, soups, egg dishes, and stir-fries. The fragrant white flowers are also edible and make garnishes. Flowering occurs in late summer and early fall, later than many ornamental onions. Cutting the leaves encourages new growth. It has naturalized in southern China and parts of the central United States. It self-seeds readily, and removing spent flower heads before seeds mature helps limit unwanted spread. Photographed in Colombia.