HERBS 'N SPICES: EGYPTIAN ONIONS

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HERBS 'N SPICES: EGYPTIAN ONIONS

 

Egyptian onions are a very cold hardy, perennial onion that

is unique and easy to grow. It's also known as tree onion, top

onion, winter onion, or walking onions. This onion is not only

edible, it's also ornamental!. At the top of the plant little " bulbs "

form that can be used fresh, or they can be stored, much like

garlic. Kids will love it for the quirky growth of the bulbs, and

it's easy for them to help harvest and plant.

 

Egyptian onions are hardy to Zone 3, and can be planted in the

fall. They are called " walking " onions because of the unique way

the bulbs clusters bend down from the weight of the bulbs as they

grow, eventually touching the ground, and taking root. You can

divide these clusters and plant as you would other onion sets in

the autumn. They do have a rather strong taste, so you won't

need many! You can also use the green stalks, which are edible,

much like green onions or chives. If you allow the new bulbs to

fall over and root, these will sprout for you to use. They are best

before the bulbs start to form on the new stalk because they do

become tough at that point. There will be enough to use for the

stalks, the bulbs and some for planting.

 

In the early spring you'll be able to dig some of the onions up to

use as bunching or green onions. If you aren't growing these

currently you can find them at Richters Herbs. Go here and

search under Egyptian Onion after you click on " Main Catalog " ,

and then your country, it will take you to an index that has a

search box at the top of the page. Enter it there and it will come

right up. They have plants or bulbs available for shipping.

 

Plant the small bulbs in soil that is well dug and amended with

organic matter such as peat and compost. As mentioned, they

are very hardy so should do well even in very cold climates.

 

The following recipe is another way to use the bulbs:

 

Pickled Egyptian Onions

Sunset Magazine 1993

 

Ingredients:

1 cup Egyptian onion bulblets (about 1/2 in. wide)

2/3 cup seasoned rice vinegar

(or 1/2 cup rice vinegar plus 3 tbsp. sugar, and salt to taste)

 

Separate bulblets, trim ends, peel, rinse, and drain. In a 1 to 2

quart pan, combine bulblets and vinegar. Bring to a boil over

high heat; boil, uncovered, for 1 minute. Pour into a wide-

mouthed jar; cover. Cool, and chill at least 1 day or up to 1

month. Makes 1 cup.

 

MORE TIPS: Grow and harvest your own horseradish!

http://www.oldfashionedliving.com/horseradish.html

 

--

Diana Gonzalez

 

 

 

 

Nothing wastes more energy than worrying - the longer a problem is

carried, the heavier it gets. Don't take things too seriously - live a

life of serenity, not a life of regrets.

-Unknown