Allium neapolitanum

Grown & Soil Association Certified 100% Organic

Also known as Naples garlic, Allium neapolitanum is grown for it’s ornamental value. Producing lacey heads 2cm in diameter made of clusters of pure white flowers. Irresistible to bees so plant in large numbers to maximise pollination. They last an eternity when cut and have the sweetest scented fragrance.

Allium neapolitanum (commonly known as Neapolitan Garlic, Daffodil Garlic, or White Garlic) is edible. All parts of the plant—including the leaves, bulbs, and flowers—can be consumed both raw and cooked.

Leaves: They are sweet when young and develop a strong garlic-like flavor as they mature. They are delicious raw in salads or cooked like a green vegetable, available from late autumn until early spring.

Bulbs: These are small (10–20 mm in diameter) but have a mild garlic flavor. They can be eaten raw or cooked and are harvested mid-summer after the plant dies back. The bulbs store well for six months or more.

Flowers: Edible raw or cooked, they add an attractive appearance and a strong onion flavor to salads.

Nutritionally, Allium neapolitanum provides sulfur compounds that have benefits such as reducing blood cholesterol and supporting digestion and circulation. It is a popular ingredient in Mediterranean cuisine, used in salads, soups, stews, and sauces due to its versatile, mild garlic flavor.

Sunshine lovers and also brilliant in pots.

Plant 10-15cm deep and 10-15cm apart

Flowering Month: May/June

Height: 30cm

Density: 100m2

Position: Half/Full/Shady

PLEASE NOTE SPRING BULBS WILL BE SHIPPED FROM AUTUMN 2025