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Syn Allium aflatunense.
This is a stunning fashionable plant, with globes of rosy-purple crowded spherical umbels, and strap shaped leaves. The flowers are very long lasting and help fill that awkward gap between the later spring bulbs and the perennials.
Bird-in-a-bush
European Wildflower
What gardener with a heart and soul could resist the spring flowers of Corydalis, whose winged petals with upswept spurs suggest a flight of elfin butterflies. These woodland ephemerals are highly useful at the front of the border, with miniature bulbs such as crocus, muscari or scillas.
Hardy Cyclamen
Cyclamen coum is adored as a cultivated ornamental plant. The flowers vary from white to rosy-purple with every hue in between and in such quantity to obscure the leaves. They open from early winter and continue unabated into spring. 
Dog's Tooth Violet
Erythronium dens-canis is attractive from the moment it pokes up from the soil in early spring. The oval pointed leaves with bronze patterns appear in early spring and are followed shortly by nodding rose pink to purple, elfin-cap flowers that bloom for several weeks.
Yellow Avalanche Lily, Glacier Lily
Erythronium grandiflorum is a rarely offered species. Native to west North America, it is one of the largest of the genus. Blooming in early spring, each flower stem has up to ten golden yellow, nodding, star-shaped flowers with reflexed petals.
Snake's Head Fritillary, Chequered Lily,
Wildflower of Britain and Ireland
Snake’s head fritillaries always excite attention wherever they are seen. None of the other lovely members of the fritillaria genus can match this native wildflower for the bizarre and unmistakable colouring of its bell-shaped flowers.
English Bluebell, Wildflower of Britain and Ireland
A deep blue carpet of bluebells is an unforgettable sight to anyone visiting many of our native woodlands. The spring spectacle of seeing a wood not only greening, but also ‘blueing’ is one of the joys of the year. When bluebells are in flower, spring has truly arrived.
Ramsons Garlic, Wild Garlic, Broad Leaved Garlic
Wildflower of Britain and Ireland
Until a few years ago you would never have seen wild garlic on a menu, but these days is definitely a chefs’ favourite. The whole plant is edible, the flavour is softer, more pleasant than cloves from garlic bulbs. The leaves have a vibrant colour that brings food to life, use sparingly in salads, or add to sauces and dressings. It also makes splendid pesto.
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