I'm confused as you refer to two different Allium sp. in your note, but here are images of A. oschaninii ex Janis Ruksans: http://edgewoodgardens.net/Plants_album/… 0Collection/Alliaceae/Allium/index5.html Best, John John T Lonsdale PhD 407 Edgewood Drive, Exton, Pennsylvania 19341, USA Home: 610 594 9232 Cell: 484 678 9856 Fax: 315 571 9232 Visit "Edgewood" - The Lonsdale Garden at http://www.edgewoodgardens.net/ USDA Zone 6b -----Original Message----- From: email@example.com [mailto:firstname.lastname@example.org] On Behalf Of Jim McKenney Sent: Wednesday, March 31, 2010 2:08 PM To: 'Pacific Bulb Society' Subject: [pbs] (no subject) Here I go with food again. Last fall I obtained some bulbs of the French gray shallot. In culinary circles, this is often cited as the very best of all shallots. For those of you who don't know them, the term shallot is used for a number of not-necessarily-related bulbing onions, many probably forms or hybrids of the garden variety culinary onion, Allium cepa. But there are those who make the French gray shallot a form of Allium oschaninii. They certainly don't look like typical grocery store shallots. Last year I obtained seed of Allium ochesenii from the NARGS seed exchange. It will be interesting to see how these compare to the material obtained through culinary sources. Is anyone else growing Allium ochesenii from a non-culinary source, in particular from a known wild source?