Treasured for their culinary, and medicinal properties, allium crops such as garlic, onions, shallots, chives, and leeks provide gratifying yields when their needs are met. Achieve your allium production goals with help from instructor Pat Battle, as he teaches us about their genetics, soils and soil preparation, timing, seeds, as opposed to sets, seedling production, crop care, and harvest. Find out about varieties and preparation methods to ensure successful storage. Discover the diversity of perennial alliums such as bunching onions, walking onions, potato onions, and perennial leeks. Pat will also touch on alliums’ nutritional and culinary attributes and how to make the most of them in your kitchen. In part 6, Pat starts by explaining the crops in our garden and the varieties we planted to share with you and our local food banks, for, maximum organic production in harmony with our local climate.