We love those spring onions and find them so much easier than growing spring onions from seed. No more successive sowing and making sure to have a continuous supply, they are there and keep on giving for 8-9 months of the year.
The below photo shows healthy spring growth. It was taken in October.
There are about 10 in each clump to give you a great start. The below photo shows you the shoots that emerge when the plant has died down. Winter (July) is a great time to divide the clumps, add fresh compost to the bed or plant them in a different spot.
After one growing season, you can dig the clump up and divide them. We plant about 10-20 in a clump. You will end up with 3-5 times the amount than you have started with.
This is the growth in the middle of summer (December/January). We cut off the flower stalks and prune/harvest them heavily from now until May. They will keep growing back again, providing a plentiful amount for soups, stews, stir-fries and salads.
They are the size of spring onions if grown well, they keep on multiplying like chives, and they are able to be cut from September until May. You can cut and use them whenever a spring onion or chives are required. We use them raw in salads or in stir fries. They die down in May/June and come back in August. Super easy!
Planting Instructions: Leave the clump together as it is. Do not plant individual plants. They are clumps and like to grow in groups. They do best in light, well drained and heavily composted soil in full sun or partial shade. Enriched soil with well rotted manure and compost. Mulch around the plants. Clumps will increase in size and can be divided each year in winter to provide new/more clumps.
Dig up in winter and carefully tease them apart. Add fresh compost to the bed. Can also be planted into a different spot each year for a crop rotation. Grow in clumps of 10-20 plants/shoots.
Simply eating onions on a regular basis can have a positive effect on your overall health, and because onions and garlic share many of the same chemical constituents, they are often used in similar ways.
One of the best-known uses of onion is in the prevention and treatment of cardiovascular disease. Used alone or with other herbs, onions can aid or ameliorate heart attacks, high blood pressure, arteriosclerosis, blood clots, high cholesterol and angina through their ability to increase blood circulation and viscosity by reducing the amount of fat absorbed into the bloodstream.
Onions also reduce inflammation and fight many types of infections, including fungal infections such as athlete’s foot. Onions are often used to ease the symptoms of colds and flu such as fever, cough and bronchial congestion. They also have strong antibiotic and antimicrobial properties, which are used to inhibit or treat respiratory infections, staphylococcus, streptococcus, cholera, bacillus typhus and dysentery.
Raw or lightly cooked leaves and bulbs should be consumed whenever possible to promote overall health. A flavorful and healing infusion of onion is easily prepared using vegetable, fish or poultry broth. Use as much onion as is palatable.
As a precaution, those persons taking blood-thinning medications or preparing for surgery should talk to their practitioners before using medicinal quantities of onion for circulatory disorders. Other than that, go ahead and indulge, literally, to your heart’s content.