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
Sold out
Save
