RedA. fistulosum plants

The red common bunching onion is a perennial plant, grown as a biennial, similar to an onion. This variety, native to Asia, produces small coppery-red bulbs at the base and long green leaves that can range from 30 to 50 cm (12 to 20in). Its taste is more pronounced than that of the early white chive. The plug plants of the red common bunching onion are produced using organic methods and can be planted from April to August. Harvesting is done from June to October.

Also known as Welsh onion, the bunching onion is a tasty perennial aromatic plant. It belongs to the same family as garlic, onion, and shallot. The common red bunching onion is a bit like the big sister of chives, with a clumping habit and hollow, cylindrical leaves. It is a perennial plant that will be cultivated for two or three years because beyond that, it tends to exhaust itself and become less productive. In regions with mild winters, the foliage will remain evergreen during winter and can be consumed all year round. Bunching onions are mainly grown in vegetable gardens but can also be used as an ornamental plant. Rich in antioxidants, minerals, and vitamin B, it is widely used in Asian or Caribbean cuisine.

Harvest: Harvesting can be done at all stages of growth, from June to October. It is possible to take a few centimeters of stems or a whole stem.

Storage: Bunching onion can be stored for a few days in the refrigerator or for a few months by drying or freezing. However, for the best flavour, it is preferable to consume them fresh.

Gardener's tip: To reduce the need for watering, we recommend mulching the soil with thin layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weed growth. The mulch should ideally be renewed every year.