Welsh onions (Allium fistulosum) are a very easy to grow and productive onion which can supply edible leaves and small bulbs throughout the year. They can be grown like scallions or left to form clumps which can last a number of years and be divided and replanted. They will form creamy white flower heads in their second year.
‘Globo’ is a very large white onion which stores well. The typical weight is 250-350g but show(off!) growers can get them up to 1kg. Good sweet onion – a kitchen staple.
A robust winter hardy leek with blue green shimmery leaves. I think leeks are an indispensable crop if you are trying to be self sufficient in vegetables. Ready to be harvested from October but can be left in the ground all winter and used as needed right through the hungry gap.
Elephant garlic (Alium ampeloprasum) is a type of leek which produces very large bulbs that look like huge garlic bulb. They are far milder in flavour however and not a real substitute. A worthy ingredient in their own right and can be eaten raw, sautéed or best of all – roasted. Elephant garlic is very easy to grow in my experience and produces much larger yields than regular garlic without suffering from rust.
‘Red Baron’ is a very reliable red onion which stores as well as white onions in my experience. Good sized deep red skinned onions with great flavour. Produced good seed grown outside in 2022 despite of the wet Autumn.
Zebrune is a heritage variety grown widely in France where shallots are revered in cooking. Torpedo shaped, they are often referred to as ‘banana’ shallots. Milder and sweeter flavoured than onions. Just as easy to grow. When dried well shallots can be stored for even longer than onions.
Being daylength sensitive, shallots grown from seed should be planted as early as possible. This allows the most opportunity for growth before the bulbs start forming. I aim to start them in a heated propagator from around February.