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?