The staple of the Victorian Kitchen Gardens as mentioned by renowned historical cook Jennifer Davies ‘forms tapered roots instead of bulb so widely used by head gardeners as an insurance policy if frost had killed the overwintering spring onions. The name actually comes from Swiss botanist who sent seeds to England in 1562 where they were labelled as ‘Welsch’ meaning Foreign.
CULTURE – Ideally sow in prepared seed trays Spring but be sure to avoid heavy frost as this will damage young tender shoots. Transfer to final position & space at 25cm (10in) intervals. Preferers a sheltered very sunny location with plenty of organic matter incorporated into the soil. Keep an eye out for slugs, snails & caterpillars as they adore all young seedlings. Water during dry periods & weed carefully around plants so not to damage the developing bulb structure. Harvest leaves any time of year, divide established clumps every 3 years.
Onion 'Welsh'
ALLIUM FISTULOSUM