Allium x proliferum (Walking Onion, Egyptian Onion, Tree Onion)
• Cold hardiness zones: 3-9
• Soil PH: Prefers neutral to slightly acidic soil (pH 6.0-7.0).
• Watering needs: Moderate, requires well-drained soil.
• Food forest layer: Herbaceous layer.
• Which parts of the plant are eaten as food: Bulbs, leaves, and bulblets.
• Blooming Season: Late spring to early summer.
• Harvest season/regularity: Leaves in spring, bulblets in summer, bulbs in late summer to fall.
• Fruiting age: Produces topsets (bulblets) at the end of the first or second growing season.
• Age of maturity (full size and peak fruiting): 2-3 years.
• Average mature yield: Depends on growing conditions, but can be prolific with multiple bulblets and bulbs.
• Pollination for Fruit: Self-fertile, primarily propagated through bulblets.
• Size at maturity: Up to 3 feet tall.
• Sun needs: Full sun to partial shade.
• Preferred habitat: Well-drained soil in a sunny location.
• Growth rate (vigor): Fast-growing.
• Natural reproductive rate (and methods): High; primarily through bulblets and division of bulbs.
• Propagation method: Division of bulbs, planting bulblets.
• Average life span: Perennial; can live and produce for several years.
• Good companion plants: Compatible with most garden vegetables; avoid planting with beans and peas.
• Plant family: Amaryllidaceae.
• Taproot: No, forms a bulb.
• Predators: Onion fly, thrips.
• Other common problems/solutions: Rot in overly wet conditions; well-drained soil is essential.
Notes:
• Ecological functions/uses: Attracts pollinators, especially bees. Can be used as a pest deterrent due to its strong scent.
• Food uses: Young leaves used like chives or green onions. Bulbs and bulblets are used like regular onions.
• Food Flavor/Taste: Strong, pungent onion flavor.
• Cautions: Like other members of the onion family, should not be consumed in large quantities by people with certain medical conditions or taking certain medications.
RECIPES FOR WALKING ONION
EGYPTIAN WALKING ONION AND POTATO GRATIN
Ingredients:
• 2 cups sliced Egyptian Walking Onion bulbs and greens
• 4 large potatoes, thinly sliced
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 2 garlic cloves, minced
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1/4 tsp nutmeg
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sliced Egyptian Walking Onion, sautéing until they become soft and fragrant.
3. Layer half of the thinly sliced potatoes in a greased baking dish. Sprinkle with salt, pepper, and half of the thyme leaves.
4. Spread the sautéed onion and garlic mixture over the potatoes.
5. Add another layer of potatoes, seasoning again with salt, pepper, the remaining thyme, and nutmeg.
6. Pour the heavy cream evenly over the top layer of potatoes, ensuring it seeps down.
7. Sprinkle the grated Gruyère cheese over the top.
8. Cover with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for another 20 minutes or until the top is golden and bubbly.
9. Let it cool for a few minutes before serving.
This gratin is a hearty, comforting dish where the Egyptian Walking Onion’s unique flavor is beautifully showcased.
EGYPTIAN WALKING ONION FRITTERS
Ingredients:
• 2 cups finely chopped Egyptian Walking Onion (bulbs and greens)
• 1 cup chickpea flour
• 1/2 cup water
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/2 tsp paprika
• Salt and black pepper to taste
• 2 tbsp chopped fresh cilantro
• Vegetable oil for frying
• Yogurt or sour cream for serving (optional)
Instructions:
1. In a large bowl, mix the chickpea flour with water, cumin, turmeric, paprika, salt, and pepper to create a batter. The consistency should be similar to pancake batter.
2. Stir in the chopped Egyptian Walking Onion and cilantro until well combined.
3. Heat oil in a frying pan over medium heat. Once hot, drop spoonfuls of the onion mixture into the oil. Flatten them slightly with the back of the spoon.
4. Fry each fritter for about 2-3 minutes on each side, or until golden brown and crispy.
5. Remove the fritters from the oil and place them on paper towels to drain excess oil.
6. Serve hot with a side of yogurt or sour cream if desired.
These fritters offer a delightful blend of spices and the unique flavor of Egyptian Walking Onion, making them a perfect appetizer or snack.
EGYPTIAN WALKING ONION AND QUINOA SALAD
Ingredients:
• 2 cups cooked quinoa, cooled
• 1 cup chopped Egyptian Walking Onion (bulbs and greens)
• 1 large cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pine nuts (optional)
Instructions:
1. In a large bowl, combine the cooked quinoa, chopped Egyptian Walking Onion, cucumber, and red bell pepper.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a dressing.
3. Pour the dressing over the quinoa mixture and toss to coat evenly.
4. Add the chopped mint and parsley to the salad and mix well.
5. Gently fold in the crumbled feta cheese and pine nuts if using.
6. Let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
CREAMY EGYPTIAN WALKING ONION SOUP
Ingredients:
• 3 cups chopped Egyptian Walking Onion (bulbs and greens)
• 2 tablespoons butter
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped Egyptian Walking Onions and sauté until they become soft and translucent.
2. Add the diced potatoes to the pot and cook for another 5 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Add the thyme and bay leaf.
4. Reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.
5. Remove the bay leaf. Use an immersion blender to puree the soup until smooth. Alternatively, you can use a regular blender, working in batches if necessary.
6. Stir in the heavy cream and heat through. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with grated Parmesan cheese and chopped fresh parsley.
