Also called ornamental onions, these bulbs and all the plant parts are edible, but are grown primarily for their lovely flowers. (We don’t recommend eating the bulbs themselves, as they were grown for flowers, not food, and chemical use regulations are different for ornamentals. They’re probably fine, but there is no way to know for sure.) Because they taste onion-y, deer and rodents leave them alone.
In both mild and cold winter locations, plant now in the fall for flowers in late spring. Choose a well-drained sunny location. Plant 2-3 times the size of the bulb deep, with the pointy end up (root end down). Water in thoroughly, and don’t let them completely dry out. They’re super cold tolerant, and will be fine underground until spring. After flowering, the seed head makes an interesting display (and can be dried for home decorations). Leave the leaves to die back naturally, as they are feeding the bulb for next year. A dry dormant period in the summer and a cold winter improves next year's performance.
Nectaroscordum (bulgaricum), aka Allium Siculum ssp dioscoridis, aka Bulgarian or Sicilian Honey Garlic, aka Mediterranean Bells-- it goes by a lot of names! It’s native to the Black Sea and Eastern Mediterranean, and is used as a common seasoning in Bulgaria called Samardala. It grows just like Purple Sensation, but produces white, bell like flowers with a pink inside, and will tolerate a bit more shade. It will grow true from seed, and can also be propagated vegetatively by dividing bulbs. To make samardala, finely chop fresh leaves, mix them with sea salt, and leave to dry.