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Allium cepa var.

Octobersbest

By Beet 2024 10 October

It’s time to get with the “Fest” and sow some Allium cepa during Octobersbest, the time to start overwintering onions.

Why plant overwintering (OW) onion varieties? These onions are exceptionally cold hardy and don’t flower (bolt) after prolonged cold exposure. So you get fat, succulent, tender, tasty bulbs in spring without the tough stalks. While some small-bulbing, non-storage OW varieties have been more recently developed, all of today’s cultivated onions have a long history.

Many archaeologists/botanists believe onions originated in Central Asia, Iran or Pakistan 5000 or more years ago. These wild onions were likely a staple consumed in prehistoric diets long before farming or writing came about.

Growing wild in many regions, onions were likely consumed for thousands of years and simultaneously domesticated throughout the world. They are possibly one of the earliest cultivated crops given they’re easily grown in many soils and climates, less perishable than other vegetables, easily transportable and beneficial for sustaining human life.

Autumn-sown OW onions offer earlier harvestable bulbs and different varieties from spring-sown onions. Small-bulbing and bunching onions can be overwintered, including annual varieties, perennial Welsh and Egyptian Walking onions.

In the ground longer, OW onions’ stronger roots also withstand freezing weather better than their spring counterparts. Most of their growth also occurs during early spring’s abundant soil moisture.

Bulbing varieties mature in June-July when days are longest for good curing, allowing fat, succulent bulbs rather than flowering stalks that compromise size, flavor and texture.

Sow in late September-October, since the hottest days should have lessened. For August sowing, you’ll need to select more bolt resistant varieties.  Also, for most successful sprouting, purchase quality seed annually from reputable seed companies.

Sow seed ¼” deep in rows 6” apart and cover with fine compost. Moisten if soil is dry or no rain is expected. Once seeds sprout, thin seedlings to 1” apart, saving discarded ones for consuming. Ideally you want plants about ¼” diameter going into the winter.

Raised beds are preferable to open ground. They have superior drainage (onion seedlings are very susceptible to rotting in heavy-wet conditions), more friable soil, and beds’ minimal nitrogen loss promotes root growth. Good mulching and hoop houses also manage moisture during the winter.

When regrowth starts in late January-February, side dress plants with blood meal, then again in mid-April. Use a complete balanced fertilizer in mid-May.

Harvest bunching onions while green throughout spring. This is when you can indulge yourself by using them sliced in fresh salads, soups, bread, cooked eggs, potato/egg salad, and caramelized for a tasty topping.

For larger bulbing onions, when tops start yellowing, stop watering about 2 weeks before pulling bulbs. Since OW onions don’t cure the same as spring planted, storage is shorter for them. However, their tender-sweet bulbs are unbeatable.

So, move over garlic and shallots. Octobersbest OW onions are settling in to share the space and be savored before the snow melts on the mountains.

 

Resources

High Mowing Organic Seeds

Time to Plant Fall Onions for Overwintering!

FaFard Inc.

Growing Winter Onions and Shallots

National Onion Association

Onion History

Seed Sources:

Leeks may also be included for overwintering

Territorial Seed

https://territorialseed.com

Johnny’s Selected Seeds

http://johnnyseeds.com

Recipe:

Caramelized Spring Onions and Peppers

1½ pounds spring onions (bunching, regular onions or a mix of both) red and/or yellow, washed, roots and skin removed, then sliced in 2” pieces for bunching and thin crosswise slices for green onions

2 large sweet red peppers, washed, stemmed and seeded, then thinly sliced lengthwise

1 red jalapeno, stem, seeds and pith removed, minced (optional)

1 teaspoon fresh rosemary minced

1½ tablespoons cooking olive oil

2 tablespoons each sweet sherry wine and frozen organic apple juice concentrate (1/4 cup juice only may be used instead of wine)

2 tablespoons balsamic vinegar

2 tablespoons honey or agave nectar

1/8 teaspoon sea salt

zest from one organic lemon

Heat oil in a heavy-lidded sauté pan until it’s hot but not smoking. Toss in onions, peppers and rosemary. Cook on medium heat until limp, about 5-8 minutes.  Remove from heat and gradually add wine, apple juice vinegar, honey and sea salt. Stir to mix, then return to medium heat and stir until it bubbles. Cover with lid and continue cooking on medium low about 15-20 minutes until liquid has concentrated into a glaze and onions are a golden color. Sprinkle over the lemon zest and serve hot or cold as relish, burger, sandwich, wrap or salad topper, on seafood or poultry or vegan dishes.

Store in fridge for about 2 weeks or freeze for longer.

 

These Roots Are Made For Walkin’

By Beet 2021 10 October

These roots are made for walkin’

and that’s just what they’ll do

One of these days these roots

are gonna walk on over for you…

Although most rooted plants are stuck at the same address throughout their lifespan, not so the Egyptian walking onion. Its traveling abilities have taken it to new lands.


Allium cepa var. proliferum, formerly classified as Allium cepa var. vivparum or var. bulbiferum, is a cross between Allium cepa, cultivated onion, and Allium fistulosum, Welsh onion.

Some consider it rather a tall tale (like those magic beans of Jack’s) that a plant could move to another location on its own. However, the Egyptian walking onion – also known as tree onion, top set onion, top onion, perennial onion and winter onion – is such a miraculous plant.

These onions originated on the Indian subcontinent. Although they can “walk” themselves to their next rooting place, immigrants deliberately selected these hardy plants and carried them from Europe to the US circa 1850.

And hardy they are – down to Zone 3! Burr!!! Egyptian walking onions stay green until winter. Ground bulbs as well as the topset bulbils that fall over and replant themselves can be removed and replanted (in autumn) or be consumed on the spot.

Autumn planting provides for optimal growth, allowing bulbs to root and bulk up on provisions for overwintering. Leaves usually wither back allowing nutrients to concentrate in the bulb.

Plant bulbs with their roots down and the bottom half of bulb below ground, then cover halfway with richly amended soil. They prefer regular irrigation, a well-drained and sunny location to thrive, and a light feeding of balanced fertilizer.

Another unique feature is that bulblet production outdoes all other alliums. More bulblets can form on additional stems off of the existing bulblets making a second layer that resembles a Medusa-style hairdo on an onion plant!

Once established, bulblets at the tips of these green stems can reach an incredible 15” or more. As the top-weighted stems tip over, rooting bulblets (called bulbils) start a whole new generation, hence their “walkin’ on over” to a new location.

Concerned with invasiveness? Although you’ll have a continuous onion supply if they are left unattended, when harvested, Egyptian walking onions’ advancement is easily controlled.

Leaves reemerge in late winter to very early spring. Later in the season, new bulblets will form at leaf tips that will eventually tip over to continue the migration process.

Harvest ground bulbs as well as topsets mid-to late-summer by plucking them from dried parent stalks or from the ground where they’ve already toppled. These topset bulbils may be replanted (store in the fridge in paper sacks until replanting in autumn) or consumed.

What miraculous creations – the entire plant can be consumed! Base onions can be eaten like any onion, the hollow greens chopped like chives, and bulblets can be cooked in soups, peeled and fried, pickled, or roasted whole.

So, if you’re seeking a year-round source for alliums, try sowing some Egyptian walking onion sets. They will soon be “walkin’ on over” to be savored at your next meal.

Did You Know?

Topsets of Egyptian walking onions may fall as far as three feet away from the parent plant.

Ancient Egyptians worshipped onions and believed their spherical shapes and concentric rings represented eternal life. Onions were used in Egyptian burials for pharaohs and small onions were found in the eye sockets of Ramesses IV.

Bulb sources:

Sow True Seed
https://sowtrueseed.com

The Egyptian Walking Onion
https://egyptianwalkingonion.com

Territorial Seeds
https://territorialseed.com

Baker Creek Heirloom Seeds

https://rareseeds.com

Both Baker Creek and Territorial have Egyptian onion sets but are sold out this season. However, you can get on their waiting lists.

Recipe:

Egyptian Onion and Pepper Relish

4 ripe sweet peppers (Bell, Corno di’ Toro, Marconi or other), washed, stems and seeds removed, then cut in strips

2 to 3 bunches of Egyptian walking onions (you can substitute 2 regular red onions), skins and roots removed and sliced. Put either type of onion in boiling water for 1 minute then remove. Skins will then slide off easily.

2 tablespoons olive oil
¼ cup balsamic vinegar
2 tablespoons honey or agave nectar
1 tablespoon each minced fresh rosemary, sage and lime thyme (can use regular thyme instead)
Zest of one organic lime
Fresh ground sea salt and pepper

In a heavy sauté pan, heat oil, then toss in peppers and onions. Stir fry until limp, about 2-3 minutes over medium heat. Slowly pour in the vinegar and honey, stirring to mix thoroughly. Sprinkle minced herbs on top. Continue cooking while stirring frequently until liquid is dissolved, about 10-12 minutes, and vegetables start to caramelize. Sprinkle over the lime zest and add salt and pepper to taste, tossing to mix in. Serve hot, warm or chilled.

Great over meats, poultry, seafood, salads, pizza and sandwiches. Store extra in fridge in covered glass or plastic container.