The ultimate survival onion. This is one of the most reselient vegetables, hence why it traveled to the west in covered wagons. Due to their ability to proliferate incredibly fast and to be easily stored for 2 years (even in poor conditions), this onion was commonplace on most turn of the century homesteads. Before greenhouses were easily obtained, people could not start there onion seeds in Febuary, so they grew these golden beauties. They are similar to a shallot except that they have more heat to their flavor (that is retained when cooked), they are more cold hardy, they multiple faster, store longer and are slightly smaller. When you hold them you can feel the density and tight skins that give them the super onion strength to last forever! One of the first green things you will eat in the spring, just harvest a whole sprouting clusted to get a mix of bulbs and greens in April! Size ranges from an in-shell almond to a small lemon.
Growing 10" tall in tight clumps 6" wide. Each cluster has 3 -12 onions depending on the size of the original one that was planted.
Bulbs: The bulbs are great in anything you would use typical onions for. They are similar to pearl onions and lend themselves well to pickling. When the cluster is harvested whole in early spring it has a wonderful buttery creamy flavor and texture that is a relief to the long winter's diet.
Leaves: You can harvest the greens multiple times a season and use in stir frys, soups, eggs, with mushrooms, or in kimchee.
-Plant in Fall for early Spring greens. Plant in Spring for late Spring greens.
-To grow as an annual, plant 4 rows in a 30" wide bed with 8" between row spacing and 3" in row spacing.
-To grow as a perennial plant in fall on a 3" grid pattern in a 30" wide bed. Mulch immediately.
Hand weed/hoe as needed. They like frequent and shallow cultivation. Give nitrogen in spring. Keep water consistent. Stop watering 3 weeks before you intend to harvest.
-Clip greens as needed.
-Lift whole cluster and cut off greens and peel bulbs for fresh eating.
-For long term storage, harvest whole cluster after the leaves have fallen over. Spread out clusters on 1/4" screens in a shaded environment with lots of moving air. Cure for 1 month, break apart clusters and blow off loose skins with a leaf blower and then store in a cool dry environment for 2 - 3 years.