Common red chive - Allium fistulosum

The Red Welsh Onion, also known as the spring onion, is a perennial variety of Welsh Onion that is productive and cold-resistant. It does not produce a bulb but a reddish-amber swelling and green foliage that can be enjoyed raw, finely chopped in salads or cooked in omelettes and soups. Sowing from February to May - Harvest from late May to September.

It is cultivated like leeks with the exact requirements as onions: it appreciates light, loose, and moist soils. It is easy to grow and resistant to cold and potential attacks from thrips. At maturity, the foliage reaches a height of 30 cm (12in).

Also known as the Cive, the Welsh Onion is a flavorful perennial aromatic plant. It belongs to the same family as garlic, onion, and shallot. The Welsh Onion is a bit like the big sister of Chives, with whom it shares, but in the XL version, it has 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.

Harvest: Harvesting is done about three months after sowing and at all stages of its growth: you can harvest a whole stem or just a few centimetres of foliage.

Storage: Welsh Onion can be stored for a few days in the refrigerator or for a few months by drying or freezing. However, it is preferable to enjoy its aroma fully and to consume it fresh.

Gardener's tip: To limit watering, we recommend, starting late May, mulching the soil with thin successive layers of grass clippings, if possible, mixed with dead leaves. This protection, which keeps the soil moist, also limits weed growth.