I am looking for recomendations for edible perrennial alliums, such as onions, garlic, shallots, etc. that will survive through our spring. There are mountains on 3 sides of us.

Every winter, the ground freezes about 4-5 feet deep, and every early spring we get a sudden warm spell that comes over the mountains and lasts about 2-3 weeks that thaws out about the top 3 feet of ground. Lots of plants spring up during this period. Then we get a 2-3 week cold spell that will freeze the top few inches of the ground overnight. This is when most alliums die. A few weeks later, when the REAL spring comes, most allium bulbs are dead and mushy.

The only perrennial alliums that I can get to grow in this little valley area are Egyptian Onions and some type of garlic that I got at the store last year.

The garlic was growing on my counter, so I put it in the garden, and amazingly, it's now thriving at about 2 1/2 feet tall. At first I didn't think that it survived because it took so long to come up. But now, I figure that is why it did survive, because it took so long to break dormancy.

Any recomendations?

-Nick