The purple or white pom-pom flowers of chives top aromatic stems in summer. The leaves are edible and have a mild onion flavor; the flowers can be used as garnishes. Plants grow in dense clumps to 2 feet high. Use chives in a cottage, herb, or vegetable garden, or in containers.

Each flowering stem of this bulb produces eight to twelve flowers that open consecutively over a period of three to four weeks. The flowers are fragrant, white, and starry, and have a conspicuous red/maroon center. Its linear, sword-shaped, 2- to 3-foot-tall leaves resemble those of Gladiolus, but are more slender and graceful.

This species boasts stems and undersides of leaves with maroon spotting, and white flowers tinged with maroon. The flowers form on 24-inch-long, thick stalks bearing bottle-brush-like wands of tightly-clung florets, which are crowned by tufts of green bracts. As the common name implies, these unusual and magnificent inflorescences are reminiscent of pineapples.

This tender paperwhite is well-suited to forcing, blooming 4 to 5 weeks after planting. It produces 10 to 15 creamy-white flowers with pale-yellow centers on compact stems 8 to 10 inches tall, and exudes a mild, sweet fragrance.