Take a Walk on the Wild Side with Walking Onions

The Egyptian walking onion, sometimes called tree onion, (Allium x proliferum) is a spectacular and fun grows like a regular onion, but has an extra, interesting trait of forming a cluster of bulblets where a normal onion would have flowers. For a while, it was unclear where this onion came from, though it was suspected to be a hybrid. Finally, genomic evidence has conclusively shown that they are a hybrid of the common onion Allium cepa) and the Welsh onion (A. fistulosum). Formally it was considered a variety of the common onion (A. cepa var. proliferum).

The bulblets on the top of the plant can sprout and grow while still on the original stalk. They may bend down under the weight of the new growth and take root some distance from the parent plant, giving rise to the name "walking onion."

It has been postulated that the name "Egyptian onion" derived from Romani people bringing tree onions to Europe from the Indian subcontinent.

The bulb below the ground is much like a shallot in size, and does better than the standard shallots do in our climate. But the flavor is much stronger. Young plants may be used as scallions in the spring, and the bulblets may be used in cooking similarly to regular onions, or preserved by pickling. In Korea this plant is called jjokpa (쪽파) and is used in savory pancakes and kimchi.

Grow in full to part sun, garden soil and watering, hardy to -24°F. Feed occasionally with a balanced organic fertilizer.