Walking Onions!!

Grow Your Own Perennial Onions!! 
Also known as Walking Onions, Egyptian Onions, and Topsetting Onions.

Every part of the Walking Onion plant is edible.
Plant them once and start harvesting the very next year.
The harvest grows larger each year, yielding pounds and pounds of food!
Great fermented, raw, sauted and steamed.

20 bulblets, plants a 4x4 patch of soil and costs $21 including shipping.
They can thrive in ordinary soil in half to full sun.
supplemental watering after they are established.

Order now for summer shipment 

Watch Video about Growing Walking Onions! 

Watch Video about Cooking with Walking Onions!

More info: 
I love this plant because it can thrive in poor soil with not too much light. I do not water it! The better the light and soil, the better the plants but you do not need an optimum spot for walking onions.

 I harvest pounds and pounds of food from my walking onion patch with almost no work. I have 2 patches that I used to occasionally weed but one patch has developed a native ground cover called henbit, which keeps the weeds down.

$21 gets you 20 onions sets which are little bulblets.They ripen at the top of the plant through early summer. I harvest them in late July/early August and ship them out quickly by priority mail. They should be planted as soon as possible

You will see small scallions growing in the fall. Best to leave them alone. The following Spring you can cut scallions and use the other parts for freezing for future soups and stews, saute's, fermenting, and marinades.

I love to use the stalks in place of regular onions. The bulbs are fairly small so I usually just leave them in place for a few years. They will multiply over the following winter, doubling the amount of your patch.

Over the years when you have too many plants you can harvest the extra bulbs for winter soups and stews. The plant is called "Walking Onions" because when the sets develop at the top of the plants, the weight of them makes them fall over. Sometimes the sets root themselves outside the boundaries of the patch hence they seem to be "walking" out of their beds.

Order now for summer shipment

Walking Onions for sale!

Walking Onions are a fabulous perennial vegetable. They need minimal care and will produce a large amount of food in a very small space. All the parts of the plant are edible!

I use the different parts in salads, sautes, stews, soups and lacto-fermentation. I begin harvesting in early spring when the first greens come up. I continue to harvest the greens and later on harvest flower stalks, flower buds, and sometimes complete plants.

The top photo is my walking onion bed in early spring. The bottom photo is in late spring.





As I harvest I keep in mind not to use it all so there will be plenty for next year.

This season I have extra walking onion bulblets for sale!!
20 bulblets for $21 including shipping. US only please. Comes with planting directions.

20 bulblets will plant a 4 square foot bed. Planting directions included. Order now. Shipping begins in late July and runs through mid August.

To learn more about this high producing plant
Watch this video.

Click Here to Order Walking Onions for your garden.

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Walking Onion Bulblets for Sale!!

Walking Onions are a fabulous perennial vegetable. They need minimal care and will produce a large amount of food in a very small space. All the parts of the plant are edible!

I use the different parts in salads, sautes, stews, soups and lacto-fermentation. I begin harvesting in early spring when the first greens come up. I continue to harvest the greens and later on harvest flower stalks, flower buds, and sometimes complete plants.

The top photo is my walking onion bed in early spring. The bottom photo is in late spring. Click here to view my Walking Onion Video





As I harvest I keep in mind not to use it all so there will be plenty for next year.

This season I have extra walking onion bulblets for sale!!
20 bulblets for $21 including shipping. US only please.

20 bulblets will plant a 4 square foot bed. Planting directions included. Order now. Shipping begins in late July and runs through mid August.
To learn more about this high producing plant watch this video.
Click Here to Order

Late Spring Lentil Stew using what grows in Late Spring!

I like to make lentil stew in the late spring and summer because it's a light but nutritionally potent meal. I often serve it marinated and room temperature. This week I was able to use vegetables entirely from the garden for the stew.

I soaked 4 cups of green lentils for 24 hours. They were beginning to sprout by then. I used a pile of radish greens from the radish crop, some hefty Walking Onions and a clump of Green Garlic which is garlic grown for it's stalks, flower stalks and flowers rather than the bulb. Some parts of the Walking Onions and Green Garlic were too tough or unsuitable to use for the stew so they went in to the freezer for the first fall soupstocks.

When the stew was finished I froze some of it for future summer meals. I marinated the rest of it with lemon juice and Kombucha vinegar which is kombucha tea that has matured into the vinegar stage. The kombucha tea was made with lemon balm from my garden.

Green Lentils soaked for 24 hours, starting to sprout

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Radish Greens

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Green Garlic & Walking Onions

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Walking Onions leaves and bulbs chopped

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Green Garlic bulbs chopped

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Finished Cooking - Ready to eat, freeze or marinate in Kombucha Vinegar

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Tough Green Garlic leaves to be frozen for soupstock in the Fall

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Green Garlic & Walking Onion roots and necks to be frozen for soupstock in Fall

Walking Onions

Walking Onions are a fabulous perennial vegetable. They need minimal care and will produce a large amount of food in a very small space. All the parts of the plant are edible!

I use the different parts in salads, sautes, stews, soups and lacto-fermentation. I begin harvesting in early spring when the first greens come up. I continue to harvest the greens and later on harvest flower stalks, flower buds, and sometimes complete plants.

The top photo is my walking onion bed in early spring. The bottom photo is in late spring.










Watch Walking Onion Video! 

As I harvest I keep in mind not to use it all so there will be plenty for next year.

This season I have extra walking onion bulblets for sale!!  20 bulblets cost $21, including shipping and will plant a 4 square foot bed. Planting directions included.

 Order Walking Onions

This Week in the Garden

Boston Lettuce + one Freckled Red Romaine


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Green Garlic Stalks



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Escarole


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Harvest on a Bench:
Escarole, Green Garlic, Walking Onion Flower Stalks and Lemon Balm for Kombucha Tea.
The Escarole and Green Garlic were sauteed together with olive oil. Really Good!

Can One Overdose on Onions?

Today I had 3 forms of onions in one meal. Walking Onion flower stalks, Green Garlic stalks and Fermented Walking Onion greens. I wondered if it was possible to eat too much onion but went ahead and ate them anyway.

I have been harvesting onion greens since the early spring emergence of my perennial Walking Onions. I eat them raw, snipped in salads and stop eating them this way when they get too tough or to hot.

Last week I experimented with a few thick handfuls of Walking Onion greens by putting them in the blender with a little salt water brine until they became mush. I jarred them and fermented them on the counter for 3 days and stored them in the fridge for the rest of the week.

As I prepared to make dinner I went out to the garden to harvest what was available, which was very little because it’s only May 16 and I live in New England.
Since I had been chipping away at the Walking Onion greens I decided to harvest some of the plants whose greens were already eaten but were sporting thick flower stalks. I pulled out entire plants including the small onion bulb as the plot needed to be thinned a bit, anyway.

I also harvested some of that Green Garlic I spoke about in my last post.

Heading back to the kitchen I started peeling, chopping, cleaning and sautéing the Green Garlic and Walking Onion stalks in olive oil. I added sliced chunks of swordfish to the mix.

For salad I harvested various lettuces, escarole, a lone asparagus stalk, and small but potent radishes.

I sampled the Fermented Walking Onion greens and found a pleasant aroma upon opening the jar. They tasted sweet, sour, salty, delicate and like nothing I ever had before.
I added some fermented Walking Onion greens on top of the salad as a condiment.

Dinner was fantastic and all the veggies were from the garden!

Summer Solstice Salad

Everything in this salad, except for the sunflower seeds, came from my garden and was harvested on the summer solstice. The fermented rhubarb came from the garden and was made 3 weeks ago.

1-2 heads of lettuce
A large handful of cilantro
A few walking onion scallions
Gem marigold flowers
A few mint leaves
Fermented rhubarb (water, rhubarb, salt, onions)
Sunflower seeds

Soak sunflower seeds
Chop lettuce, scallions, cilantro, mint and put in bowl
Drain sunflower seeds
Mix sunflower seeds and fermented rhubarb with chopped greens
Top with marigold flowers