- Sep 23, 2010
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Wild onions are best in the Spring and look like a stand of chives. Traditionally they are prized ny the Indian tribes and it is a spring tradition to hunt, dig and prepare them in the spring. They are peeled...tedious process. The greens are usually chopped and cooked with the bulblets with a little bacon fat until tender and the cooking juices reduced to almost none. Then eggs are scrambled and cooked with the onion. We call the dish crow.
Walking onions or winter onions are known as Egyption onions also. They are much larger than wild onions. The actual walking onion is 2 to 3 inches long and 1 to 2 inches in diameter similar in shape to a shallot. These can be pulled and stored but are extremely hot. They spread by the .5 to 1 inch bulblets that form on the flower stem. It becomes heavy as the bulblets grow causing the stem to bend over to the ground. This is where the name walking onions originates. We have had them for years. We usually pull out the older plants in the fall. We collect the bigger bulblets and plant them in rows in the garden. The plants are very tender in the spring and we cut them just like green onions. In the early fall, new onion emerge staying green until winter. The plants are very tender in the spring and we cut them just like green onions. I'll try to get a picture in the morning.
That is exactly what we have thought hers were the same but now that I look at them they are rounder than what I have