Gonna try the herb section too...

Allion looks to me like another edible Allium species neither really standard chives nor garlic chives. If so I haven't a clue to its actual identity.

There are a very large number of similar Allium species, most of which are quite edible, many of them collected from the wild all over the world as part of local cuisines.

Hmmm interesting... The color does look a little different from the pictures of the mauve garlic chives I've seen. The bulb pic really threw me off but then again, I've never really looked closely at a garlic chive bulb...

Standard chives with blue/mauve flowers have tubular leaves, standard garlic chives have flat leaves but white flowers and do not bulb at all. What caught my attention is the slight bulbing which is not like the garlic chives that have self-sown themselves all over my garden and that I fight almost constantly.

Unless you are generally allergic to the onion family, nearly all the alliums are more or less edible. So it really doesn't make much difference, if it suits your culinary needs. My best guess here is that it is going to taste sorta like a leek, not exactly like either the standard chives or the garlic chives. The thought of leek based scallions, along with garlic based scallions and with the more standard onion based scallions produces an interesting combo of similar but varied tastes. If you add the red scallions to the mix you get a combination of colors in addition.

The garlic chives my parents grew a long time ago stayed put. I don't know if it's because of our dry climate... We've had other things like types of flowers and fennel self seed and grow everywhere... For as long as I've known, aramanth and another edible leafy green (don't know the common english name) has always been a weed here... It's funny because I always see them sold in grocery stores for prices in no way I'd pay... lol

No allium allergies here, I actually use some type of allium to cook every day.. I actually used some home grown red scallions to cook three days ago.. Yesterday, I divided my clump of crowded regular chives...

My garlic chives are lacking in taste though.. I grew them from seed. I've read that they may be living too good. They haven't even flowered yet. One potted clump is even three years old.. Any ideas why the taste is so weak? Is it because I don't neglect them?

"They haven't even flowered yet. One potted clump is even three years old.. Any ideas why the taste is so weak? Is it because I don't neglect them?"

Could be. I have mine in full sun in some of the worst soil in my yard, never water or fertilize them, and they thrive. If left to set seed they can become a nuisance. Can't comment on the "Allion chives" being sold by Burpee.

Rodney

My garlic chives got neglected for a couple of years during which they self sowed my entire back lot, even coming up in the cracks in the sidewalk. It has been a fight since to take back my garden. It is strange that you have not had flowers in three years. Are they getting enough light? Do you bring them in over winter so they don't get vernalized? (Sorry being in Zone 10 there isn't going to be much vernalization, is there?) You could just be too nice to them in those ways. One important thing about all the alliums is that taste varies a bit with the nutrients in the soil; so you might consider fertilizing them differently, too.

Thank you both... I have them growing in potting soil mixed with chicken poop... um er mananure... During the winter I have them in direct sun light. In summer I move them to partial shade. As for vernalization, you may be on to something... The last two winters hasn't gone down past the mid 50s which is making the nighttime temps this winter (mid to upper 40s) feel VERY cold, well to me anyways... lol Do you think the flavor will increase if they finally flower? I'm thinking/hoping they might this year because of the cold weather.