Editing Allium tuberosum (section)

== Description ==
''Allium tuberosum'' is a rhizomatous, clump-forming [[perennial]] plant growing from a small, elongated [[bulb]] (about {{convert|10|mm|in|frac=32|abbr=in|disp=semicolon}}, across) that is tough and fibrous.{{sfn|RHS|2015}}{{sfn|PFAF|2012|loc=[http://www.pfaf.org/user/Plant.aspx?LatinName=Allium+tuberosum Allium tuberosum – Rottler. ex Spreng.]}}{{sfn|Floridata|2015|loc=[http://www.floridata.com/Plants/Amaryllidaceae/Allium%20tuberosum/632 Steve Christman. ''Allium tuberosum'' 12 December 2003]}} Unlike either [[onion]] or [[garlic]], it has strap-shaped leaves with triangular bases, about {{convert|1.5|to|8|mm|2|frac=64|abbr=on}} wide.{{sfn|McGee|Stuckey|2002}} It produces many white flowers in a round cluster ([[umbel]]) on [[scape (botany)|stalks]] {{convert|25|to|60|cm|0|abbr=on}} tall.<ref name="Flora of China">{{EFloras|2|200027544|Allium tuberosum|family=Liliaceae|last1=Xu |first1=Jiemei<!-- name is given at Allium as Xu Jiemei; presumably Xu is family name and Jiemei given name. --> |first2=Rudolf V. |last2=Kamelin}}</ref> It grows in slowly expanding perennial clumps, but also readily sprouts from seed. In warmer areas ([[Hardiness zone|USDA zone]] 8 and warmer), garlic chives may remain green all year round. In cold areas (USDA zones 7 to 4b), leaves and stalks completely die back to the ground, and resprout from roots or rhizomes in the spring.<ref>{{cite book |last=Soule |first=J.A. |date=2016 |title=Month by Month Guide to Gardening in the Southwest |publisher=Cool Springs Press}}</ref>

The flavor is more like garlic than [[chive]]s.{{sfn|McGee|Stuckey|2002}}