Photo by Colby Codner
Walking Onions, also known as “Tree Onions” or “Topsetters,” may be the toughest plants in the garden. The picture above was taken in Oklahoma, where 12 original bulbs survived the heat and lack of water of the last few summers to take over a raised bed and part of the yard.
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If planted in the fall, these onions are hardy through the winter and produce topsets of bulbs the next year. These bulbs can be harvested and eaten, or they will fall over and start to root (hence the term “walking.”) The green shoots can be eaten like ordinary green onions and taste great when filled with cream cheese or in other recipes. The base bulb can be harvested as well, though if the bulb is removed the plant will no longer be there to spread. My plan is to let these onions walk all over the wild areas of the property, then harvest green leaves, top-bulbs, and a few root bulbs later in the year (Mine were ordered online – Ebay and Etsy have them – and they arrived bundled in tape and cardboard. Pretty cool.)
Can anyone offer any creative recipes that use Walking Onions?
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