Garden

Bulb flowers

Bulb flowers


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Bulb flowers


The bulb plants are part of the Liliaceae family, and have the characteristic of producing flowers. We focus on the description of two typical plants that are the allium and the onion. Both produce inflorescences used for various manipulations and ornamental compositions. Allium is a plant that grows spontaneously in cool and humid areas, carries small white starry flowers gathered together in the shape of an umbrella on a long-limbed stem that bloom in the months from April to June. Due to its fairly decorative flowering, it can also be used to acclimatize and cultivate in the gardens of hill towns, on balconies or terraces with a cool climate and moist soils, placing them in semi-shaded exposure. Its leaves can be consumed as a vegetable. Wild Allium species can also be used to season tasty foods. This is distinguished in two groups according to the color of the bulbs: white or pink. About 280 species and numerous varieties belong to this family, divided between edible and ornamental plants. The leaves have an elliptical shape, of a beautiful bright green and at the end of the stem the small flowers are grouped. Allium cepa, better known as onion, is also a plant that produces inflorescences. These have a pinkish purple or whitish color also grouped at the end of a light green stem. Most of these flowers are often used for decorative purposes as their substantial differences can be exploited in terms of colors that are never the same and above all characterized by different shapes and sizes.

Grow flower bulbs



The many varieties of flower bulbs grown as vegetables are sown in spring or autumn; then the seedlings are transplanted once they have developed into a sandy, permeable, light and peat-rich soil. Often to encourage good flowering, for those who intend to use them as such, it is advisable to twist the scape without breaking it to favor the bulging of the bulb. These types of inflorescences require constant and abundant watering especially in the development phase and any harvesting must be carried out in the late summer. The bulbs are buried at a depth of about four or five centimeters distant from each other at least about ten centimeters. The transplant can be carried out in jars or crates as soon as the stem has already been developed by removing it from the soil with the bulb intact to facilitate rapid re-flowering.

Curative use of flower bulbs



Bulb flowers produced from allium and onion are widely used in medicine. Both have a pungent odor and are very useful for treating calluses, high blood pressure, rheumatic pains and above all the former is an excellent vermifuge. The use is that of the bulb not yet sprouted extractable in the months of June or July when they reach their maximum splendor. For the care of the calluses, just pour in a bowl a tablespoon of olive oil and two or three cloves of the allium bulbs and their flowers, crushed and cut into small pieces so as to obtain a pulp possibly with the addition of other cloves to avoid it being too liquid. All the preparation will become easy if a mortar is used. Once the ointment is obtained, it is necessary to spread a little on the callous part and wrap it with a very clean bandage. After a few hours make a foot bath, rinse and apply the ointment again. The part will soften and with the help of warm baths and a small scissors or a nail file it will be easy to remove the callus that will not bother you anymore. Allium flowers together with the clove of the bulbs are indicated to prepare poultices for rheumatic pains.

Bulb flowers: Food use of flower bulbs



Bulb flowers beyond ornamental use can be used for a variety of foods. The regional gastronomies of Tuscany and Liguria are packed with recipes that use allium. It is in fact a formidable disinfectant of the digestive system and is therefore very useful if used raw, chopped or sliced, in all salads. In Romagna it is used fresh for a wonderful soup. Four stalks are peeled, put to boil in a meat broth, with the addition of bay leaves, rosemary, sage, clove and cinnamon. After about twenty minutes of cooking it is passed through a sieve and served with toasted croutons and a drizzle of raw oil. Also the onion is indicated for different culinary uses. It can be eaten raw or cooked and can flavor different types of vegetables and salads. The flowers are also edible and together with the bulb they provide an excellent ingredient for flavoring different dishes.



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