(1/6) Video: A patch of Walking Onions setting new plantlets

Walking Onion with the little plantlets forming at the tip of a leaf blade

(2/6) Walking Onion with the little plantlets forming at the tip of a leaf blade

Walking Onion Plants (Allium x proliferum)

(3/6) Walking Onion Plants (Allium x proliferum) By Dave Whitinger (All Things Plants) [GFDL, CC-BY-SA-3.0] (Photo Credits)

Walking Onions

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Walking Onion

Allium x proliferum
Fruit Trees > Herbs and Spice Plants > Walking Onion
The easiest to grow of all onions, these onions are also known as Egyptian and top-setting onions. They grow in any soil with reasonable drainage, but if you want big fat bulbs then dig in compost and horse, cow or sheep manure a few weeks before planting... Read More
Other Names: tree onions, walking onions, perennial onions, winter onions, top onions, Egyptian Onion

$18.75 ($18.75-$19.75 choose a size)

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Specifications of Walking Onion

Grown From SeedlingLearn About Propagation Methods

Amount of leaves in Winter? All Leaves (Evergreen)

Quarantine Restrictions to these Areas WA

Suitability in Pots Yes

Water Requirements Frequent Watering

Time to Fruit/Flower/Harvest First Year

Sun or Shade Full (Sun:80%-100%), Part (Sun:50-80%)

Preferred Soil Type Perfect Drainage (Sand/Volcanic), Good Drainage

Soil pH Neutral (6.6-7.3pH)

Fruiting/Harvest Months January, February, March, April, May, June, July, August, September, October, November, December

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a native of Japan where it is grown commercially for its delicious spring shoots and young flower buds produced in autumn. Myoga flower buds are used in soups, tempura, pickled and as a spice. Like most gingers it is an understory of forests and so grows best under some shade. It can get sunburned leaves which will reduce its vigor if grown in full sun. In winter the top growth dies back and it regenerates in spring from the underground rhizomes.
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Soh Shang

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Yacon - Apple of the Earth

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Also known as the 'Earth Apple' this is one of the ancient crops of the Inca's. This relative of the sunflower is popular to the people of Columbia, Ecuador and Argentina. The plant produces large tubers similar in appearance to sweet potatoes, but they have a much sweeter taste and crunchy flesh. The tubers can be eaten raw as a refreshing treat on their own, finely sliced and mixed into salads,boiled or baked, fried as chips or prepared as a pickle. There is also commercial interest as a flavouring for yoghurt. They are sweet, juicy and almost calorie free. The main stem can also be used like celery. The texture and flavour have been described as a cross between a fresh apple and watermelon. The plants are vigorous, herbaceous, perennial and extremely hardy tolerating hot summers, drought and poor soils. The foliage of the plant dies back in the winter after flowering at which time the tubers are harvested carefully to avoid damage to the tubers. They tend to continue sweetening if left in a cool dry and dark place for a week or two before consumption. The reddish rhizomes are then replanted for the next season.
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Peanut Butter Tree

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This attractive tree has clusters of yellow flowers that are followed by an abundance of dark red fruit to around 2.5cm long. The rich, sweet flesh has a texture similar to peanut butter. The fruit can be eaten fresh or made into milk shakes.

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