Bulbs

Bulbs are underground storage organs produced by many perennial flowering plants and some edible species. A true bulb consists of a short stem surrounded by layered fleshy leaves that store nutrients. The base of the bulb bears roots, while a shoot arising from the center develops into the flowering stem and foliage. Many bulbs also have a dry outer covering, or tunic.

Common edible bulbs include onion (Allium cepa), garlic (Allium sativum), and shallot. Ornamental bulbs include tulips, daffodils, lilies, and hyacinths. These plants rely on stored reserves to survive adverse seasons and to initiate growth when conditions improve.

In temperate regions bulbs typically require a period of cool or cold temperatures to trigger flowering and are planted in well-drained soil. They are usually planted with the pointed end up, at a depth of about two to three times the bulb’s height. Most prefer sunny sites and are sensitive to overwatering during dormancy.

Propagation is usually by offsets or bulblets that form around the base; larger bulbs can be separated after dormancy. Seeds can be used for breeding but take longer and often do not produce true-to-parent plants.

Care and storage: After flowering, allow foliage to mature to replenish the bulb’s stores. Harvest or lift bulbs after the foliage dies down, dry them thoroughly, and store in a cool, dry, well-ventilated place until replanting season.