Who doesn’t love food they only have to plant once? Perennial vegetables and fruit are the gift that keeps on giving. I love planning my annual gardens but I love the security of knowing those plant-once-and-I’m-done varieties are out there year after year, growing, spreading and producing food with little oversight from me.
Between the perennial herbs, the asparagus that’s finally really gotten going, the rhubarb, the strawberries, the pecans, the blueberries, the figs, grapes, all the forage worthy weeds and whatever else I’m forgetting, I know we have SOMETHING to eat… even before I start planning the annual garden each year.
The Egyptian walking onion is one that I wouldn’t go without! A perennial onion! I can harvest it here year round.
I grew up in a home where onions weren’t preferred by my parents so I didn’t see a lot of them in their cooking. When I moved out and learned to cook, I fell in love with onions! Naturally, I grow them in the garden now. It was amazing discovering a perennial option that I didn’t have to cure and store and baby sit, watching for any going bad, getting frustrated when they would start to sprout before I had another crop ready. Now I still plant “regular” onions, I just don’t stress as much about making sure I have a whole years supply. Variety in a garden is important. Also, can I just say, they are so fun to watch grow! Everyone who has visited the garden has thought their Dr Seuss-like appearance is just so interesting. I find myself out there taking pictures of them because I’m ever amazed at their growing habits.
These perennial onions go by a few names. Egyptian walking onion, top set onions, tree onions, and winter onions. They are said to have been native originally to Pakistan or India and later brought to Europe by Romans. They are a cross between the cultivated onion and the Welsh onion. Being cold and heat hardy, they grow well in zones 3-10 and grow best in full sun but can tolerate partial shade.
Typically you would plant these in the fall, though I’ve planted them throughout the spring and summer seasons just fine. They do take a little longer to get going but it’s of course worth it.
All parts of the plant are edible. You can harvest the tops like scallions or chives and there are bulbs below the ground as well as small ones that sprout out of the top.
They produce a top set called bulbils. These are just a cluster of onion bulbs. You can eat these or plant more. Before long, you will be asking your friends and neighbors if they want any of your extra tops sets to plant!
They get their name from their tendency to “walk.” The cluster of bulbils will become heavy and fall over to the ground where they will root and grow more. To keep them in control, you simply just harvest them. You can replant them where you want or bring them in for dinner. I have a couple growing in my pathways right now I need to go tend to.
To plant them you just separate the bulbs and plant not more than an inch deep, pointy end up, 4-6 inches apart.
You can divide up the clumps of established onions to harvest or replant and use the top sets for eating or planting.
Over the winter they may die back depending on how cold you get but will return with all its glory in the spring. Here they don’t die back much and I can continue to enjoy them throughout the winter months.
The bulbils will last in your dark pantry or root cellar stored for a few months after curing. Just watch them and pull out any that are going bad. They aren’t the best for storage but they do ok. Never store potatoes with onions.
If you’re looking for more perennials to add to your garden, you should definitely consider finding a little corner… or a BIG corner… for the Egyptian Walking Onion!
Having trouble finding them to order? Contact me and I just may be able to set you up with some!
Happy Homesteading!