Welsh Onion Red

Flavourful Red Welsh Onion will grow to 50cm tall with a red tinge to the lower stems. There are three ways of harvesting this tasty crop and that versatility is much appreciated in the kitchen.  They have a stronger taste than our other Welsh Onion and are also hardier. Perennial.  Latin name Allium fistulosum

🌱 Seasonal Growing Guide

LATE WINTER/SPRING: seed depth 15-20mm, sow in trays with warmth (15°-21°C) in late winter/early spring or direct into the soil after the frosts have passed.  Divide established clumps every three years.

SUMMER:  keep well-watered.  Start harvesting from established clumps. 

AUTUMN: continue harvesting.  Mulch with some well-rotted manure or similar.

WINTER: continue to harvest until ground freezes.

📌USES:

WILDLIFE FRIENDLY

• The flowers are loved by bees

CULINARY

• Use like spring onions or scallions in salad and stir fry: it is often used in this way in Asian and Jamaican cuisine
• The leaves can be used like chives in salads or for cooking - these can be picked almost all year round except when flowering or the weather is very cold
• The flowers are edible - pick them while they are still young and green and nip out the centre and that leaves you with little flowers with an onion flavour!
  

Well I never did...

Welsh Onion is a complete misnomer - they have nothing to do with Wales: the name comes from wellisc meaning ‘foreign’ in Old English. 

They are also known as Japanese bunching onions - also erroneous geographically speaking as they are thought to come from the Siberian/China border area.  They can be used in similar ways and substituted in recipes