Walking Tree Onions
Estimated Inventory, lb : 0
Description/Taste
Walking onion plants vary in size and appearance, as natural variation is prevalent in the species. It is common for the species to grow leaves and stalks with seasonal topsets of small bulbils. The upright, green stalks are hollow, cylindrical, and slightly fibrous with a lightly aqueous, crisp consistency. The stalks can grow 0.6 to 1 meter in height, producing the topsets at the ends. The topsets are comprised of small, tapered bulbils that have a curved, broad middle and pointed ends. The bulbils average 1 to 5 centimeters in diameter and are enveloped in a papery covering when young. The bulbils also showcase green hues and eventually grow larger with maturity, developing red-brown shades. Walking onion plants can produce many clusters of topsets, and these groupings can lead the stalks to twist and curve, giving the plant a distinct appearance. Harvested bulbils have a crunchy, succulent, and firm nature. Beneath the stalks and leaves, the plants produce underground bulbs, which are larger than the above-ground bulbils. Most portions of the Walking onion plant are edible raw or cooked. The leaves and stalks have a fresh, green, and subtle onion taste, while the bulbils have a sweeter flavor than common commercial onions. The underground bulbils are the most pungent portion of the plant and have a sharp and savory taste.
Seasons/Availability
Walking onions produce topsets in the summer through early fall, typically harvesting the bulbils between June and September. The leaves can be harvested year-round.
Current Facts
Walking onions, botanically classified as Allium proliferum, are a hybrid species belonging to the Amaryllidaceae family. The onions are thought to be a cross between bunching and bulbing onions and are valued for their distinct appearance, ease of cultivation, and versatility in culinary preparations. Walking onions are known by several names worldwide, including Egyptian Walking onions, Tree onions, Top onions, and Topset onions, and are primarily localized to specialty growers and home gardens rather than being commercially produced on a broad scale. Walking onions are a hardy species that propagate without intervention, produce high yields, and are among the first plants to emerge in gardens in the late winter and spring. The species is also low maintenance, surviving in a wide range of soil types, and is entirely edible, including the bulbs, leaves, stalks, and bulbils. Walking onion plants are favored for their onion-forward flavor in raw and cooked culinary preparations. Each part of the plant has a slightly different taste and is used in savory recipes.
Nutritional Value
Walking onions have not been studied for their nutritional properties. Onions, in general, are a source of vitamins B6, C, and B9, commonly known as folate. These vitamins contribute to energy production, red blood cell development, and immune system support. Onions also provide minerals like potassium, copper, manganese, magnesium, calcium, and phosphorus. Potassium helps the body balance fluid levels, while copper assists in connective tissue formation. Manganese supports healthy metabolism, magnesium aids in daily nerve functions, and calcium and phosphorus help bone and teeth development. In natural medicines, onions are occasionally consumed to aid digestion, and the liquid from the bulbs is rubbed on skin irritations and insect stings as a soothing, healing topical.
Applications
Walking onions are a versatile culinary ingredient suited for raw and cooked applications. The bulbils, stems, leaves, and underground bulbs are edible and can be used instead of regular onions, scallions, and chives in recipes. Young leaves and stems are popularly chopped and added raw to salads or sprinkled over omelets, grain bowls, and as an edible garnish. The greens can also be simmered into soups or sautéed in stir-fries. The small bulbils are typically utilized whole and incorporated into casseroles, pasta dishes, soups, and stews for a savory-sweet flavor. Walking onion bulbils are also caramelized and layered on pizza and burgers, cooked into fritters, or roasted to accompany meat main dishes and vegetables. Try blending the bulbils into aioli or pesto for a mildly pungent flavor. The bulbils can also be pickled and served as a condiment on salads and sandwiches. Beyond the bulbils, Walking onion underground bulbs have a more robust, pungent flavor and are used like common onions in recipes. Walking onions pair well with meats such as poultry, fish, beef, and pork, eggs, herbs like basil, thyme, and parsley, artichoke, asparagus, bell peppers, and mushrooms. The bulbs and bulbils will keep for a couple of months when properly dried and stored in a cool, dry, and dark place. The leaves and stems can also be frozen for extended use.
Ethnic/Cultural Info
Walking onions acquired their name from the way in which the plant self-propagates. When the stalks develop topsets, the weight of the bulbils pulls the top of the stalk to the ground. The bulbils eventually fall from the topset once mature, and if growing conditions are adequate, the bulbils will sprout and form new plants. One of the distinct traits of Walking onions is their lack of seeds. The plants instead rely on the spread of the bulbils to form new plants. This act of spreading and growing gives the illusion that the plant is “walking” or moving through a garden. Walking onion plants can spread up to one meter each year if allowed to naturally disperse bulbils. Home growers favor this trait as the plant is self-sustaining and easy to grow, creating high yields with minimal intervention.
Geography/History
Walking onions are believed to be native to Asia and are hypothesized to have possible origins in Pakistan or India. The variety’s history is unknown, and most origin theories are derived from speculation. Walking onions are a cross between the Welsh onion, Allium fistulosum, and the cultivated onion, Allium cepa. Most sources believe the species was not created in the wild and was bred during cultivation. After its appearance in Asia, Walking onions were introduced to the Mediterranean through the Romans, merchants, and gypsy traders traveling along routes from Asia to Europe. Walking onions later spread in cultivation throughout Europe and arrived in England sometime before the 16th century. The species was also carried to the New World from Europe in the late 19th century. Today, Walking onions are a specialty species not extensively grown commercially. The species is traditionally planted in home gardens, and growers share bulbils to spread cultivation since the plants do not produce seeds. Walking onions are occasionally seen in farmers' markets and sold through select wholesalers worldwide.
Recipe Ideas
Recipes that include Walking Tree Onions. One
is easiest, three is harder.| Earth Eats |
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Pickled Onions |
