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Onion - Egyptian Walking

Onion - Egyptian Walking

Allium proliferum

Also called Tree Onions, Winter Onions, or Perennial Onions. These onions seem to walk because at the end of a leaf stalk, a cluster of bulblets will grow, become top heavy and fall, and root into the soil to create more! The bulblets reach maturity in late summer and look like mini versions of the parent plant. Egyptian Walking Onions taste just like a regular onion, only more exciting! The entire plant can be eaten. Small onions form at the base in the soil and can be eaten and prepared just like any other onion. The hollow greens may be chopped to eat like chives or green onions. The bulblets are excellent when peeled and fried. You can even pickle them, or just pop them in your mouth like popcorn!

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Bed Preparation Soil should be slightly moist and well drained. Full sun is best for growth but partial shade can also work. Plant onions in a location that allows them room to roam.

Planting Plant in spring or in fall. Plant each top set 2" deep, with 6"-10" between plants and 1' between rows. They may also be planted close together in clusters for an ornamental addition to any garden.

Cultivation Cultivate as you would regular garden onions, keep weeds to a minimum and lightly mulch and fertilize when needed.

Harvest Harvest top sets in late summer and fall when the leafstalk has turned brown and begun to dry. Harvest the long green leaves of the onions (the ones without the top sets) year round. Harvest underground onions in late summer and fall – remembering that when removed this onion plant will no longer grow the following year.

Curing and Storage Onions can be cured by being placed in a warm area with good ventilation. Allow them to remain until they are cured and the necks are fully dry (about two weeks). This will allow them to store longer in a dry area with low humidity and well ventilated containers.