Photo by Tracy Shumate
The lollipops of the plant world, alliums make a funky yet sophisticated arrangement totally deserving an elevated position. Here, small burgundy drumstick alliums are tucked among the flamboyant heads of ‘Purple Sensation’ and encircled with moss in a charming footed pot.
Cut alliums when less than half of the florets are open, using a very sharp knife so the hollow stems aren’t crushed. Some alliums ooze a sap that will stain counters, so cut them in the sink. They can last more than two weeks if you use floral preservative and change the water every few days.
**Tip:** A drop of bleach in the water will control alliums’ distinctive garlic/onion scent.
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