Harvesting Egyptian Walking Onions

Harvesting Egyptian onions—also known as walking onions or topset onions—is unique because they grow little bulb clusters (called topsets) at the top of their stalks instead of flowers. Here’s how to harvest them at various stages:

Recipes Below…

🧅 1. Harvesting the Topsets (Late Summer to Fall)

These are the small bulbils at the top of the stalks and can be used to plant new onions or eaten like pearl onions.

Steps:

  1. Wait until the topsets are brownish and start to dry or fall over naturally.
  2. Snip off the topsets using scissors or garden shears.
  3. Store in a cool, dry place for replanting or cooking.
    • Tip: Cure them for a week in a shady, well-ventilated place.

🧅 2. Harvesting the Green Stalks (Spring to Early Summer)

The hollow stalks are edible like green onions or chives.

Steps:

  1. Use sharp scissors to snip green stalks as needed.
  2. Take only a few stalks from each plant to avoid stressing the bulb.

🧅 3. Harvesting the Underground Bulbs (Fall or Early Spring)

Underground bulbs are similar to regular onions but usually smaller.

Steps:

  1. Dig around the base gently with a hand trowel or garden fork.
  2. Lift the whole plant.
  3. Separate the underground bulbs and topsets.
  4. Replant a few bulbs or topsets to keep the cycle going.

📝 Tips for Success:

  • Replant some topsets every year—these onions “walk” by planting themselves.
  • Mulch over winter if you live in a cold climate.
  • They’re perennial and will come back year after year with minimal care.

Freezing the green stalks of Egyptian onions (walking onions) is a great way to preserve their flavor for later use. Here’s how to do it properly:

🧊 How to Freeze Egyptian Onion Green Stalks

✅ Step-by-Step:

  1. Harvest the Stalks
    • Choose fresh, tender green stalks.
    • Snip them near the base, leaving some to continue growing.
  2. Wash and Dry
    • Rinse thoroughly under cold water to remove dirt or bugs.
    • Pat dry with a clean towel or let air dry.
  3. Chop (Optional but Recommended)
    • Slice into small pieces (like chives or green onions) for easy use later.
  4. Flash Freeze (Optional but helps prevent clumping)
    • Spread the chopped stalks on a baking sheet in a single layer.
    • Freeze for 1–2 hours until firm.
  5. Transfer to Freezer Containers
    • Place the frozen pieces in airtight zip-top freezer bags or containers.
    • Label with date and contents.
  6. Store in Freezer
    • Use within 6–8 months for best flavor.
    • No need to thaw before using—just scoop and cook directly.

🥣 How to Use Frozen Stalks:

  • Add directly to:
    • Soups
    • Stews
    • Scrambled eggs
    • Stir-fries
    • Baked potatoes
    • Casseroles

Frozen stalks may lose some crispness but retain their onion flavor beautifully.

Yes, you can eat Egyptian onion stalks uncooked—they are perfectly edible and safe to eat raw.

🧅 Egyptian Onion Stalks (Green Tops) – Raw Use:

✅ What They Taste Like:

  • Mild onion flavor, sharper than chives but not as intense as a regular onion.
  • Crunchy and fresh, especially in early spring.

🥗 Ways to Eat Them Raw:

  • Chopped into salads
  • Mixed into potato or egg salad
  • Used as a garnish for soups, dips, or deviled eggs
  • On sandwiches or burgers like green onions
  • In herb butters or cream cheese spreads

🌿 Tips:

  • Harvest young, tender stalks for the best flavor.
  • Older stalks may become tough or fibrous—better cooked or frozen.
  • Rinse well before eating raw.

Egyptian onions, also known as walking onions or topset onions, have edible green stalks that are similar in texture and flavor to scallions or green onions. These stalks are tender when young and can be used in a variety of recipes. Here are a few ideas to use them in your kitchen:

Planting Egyptian onions (also called walking onions or tree onions) is simple and rewarding. These hardy perennials come back year after year and are known for producing small bulbs (topsets) at the top of their stalks.

🌱 How to Plant Egyptian Onions

🕰️ When to Plant:

  • Spring or fall is best.
  • Fall planting often leads to an earlier harvest the following year.

📍Where to Plant:

  • Choose a sunny location with well-drained soil.
  • Raised beds or garden borders work well.

🔁 Planting Methods:

Option 1: Plant Topsets (bulblets from the top of the plant)
  1. Separate topsets from a mature walking onion plant.
  2. Plant each topset about 1–2 inches deep and 4–6 inches apart.
  3. Water lightly after planting.
  4. Mulch lightly to retain moisture and reduce weeds.
Option 2: Plant Underground Bulbs (if divided from clumps)
  1. Dig up a clump and divide individual underground bulbs.
  2. Replant each bulb 2 inches deep, spaced 6–8 inches apart.

💧 Care & Maintenance:

  • Water: Moderate watering; don’t let the soil stay soggy.
  • Fertilizer: Optional. Compost or a general-purpose fertilizer in spring.
  • Mulch: Helps with moisture retention and winter protection.
  • Harvesting:
    • Green stalks: Use like scallions when 6–12″ tall.
    • Topsets: Harvest in summer once they mature and dry.
    • Underground bulbs: Can be dug up in late summer or fall.

🔄 “Walking” Effect:

As topsets mature, the stalks bend over, planting the bulblets a few inches away—causing the plant to “walk” across the garden!

🌿 1. Egyptian Onion Stalk Stir-Fry

Ingredients:

  • 1 cup Egyptian onion stalks (chopped)
  • 1 bell pepper (sliced)
  • 1 carrot (julienned)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil (or olive oil)
  • 1 garlic clove (minced)
  • Salt and pepper to taste

Instructions:

  1. Heat oil in a pan.
  2. Sauté garlic until fragrant.
  3. Add carrots and bell pepper. Stir-fry for 2–3 minutes.
  4. Add chopped Egyptian onion stalks and soy sauce.
  5. Cook for 2–3 more minutes until tender-crisp.
  6. Serve hot with rice or noodles.

🥚 2. Onion Stalk Omelet

Ingredients:

  • 3 eggs
  • ¼ cup milk
  • ½ cup chopped Egyptian onion stalks
  • Salt and pepper to taste
  • Butter or oil for the pan

Instructions:

  1. Beat eggs and milk in a bowl. Season with salt and pepper.
  2. Stir in the chopped stalks.
  3. Pour mixture into a heated, greased skillet.
  4. Cook over medium heat, lifting the edges to let uncooked egg flow underneath.
  5. Fold and serve warm.

🧄 3. Green Onion Pesto

(Use instead of basil for a unique twist)
Ingredients:

  • 1 cup chopped Egyptian onion stalks
  • ¼ cup nuts (pine nuts, walnuts, or sunflower seeds)
  • 1–2 garlic cloves
  • ½ cup grated Parmesan cheese
  • ½ cup olive oil
  • Salt to taste

Instructions:

  1. Blend all ingredients in a food processor until smooth.
  2. Adjust salt and oil to your desired consistency.
  3. Use as a pasta sauce, sandwich spread, or dip.

🍞 4. Egyptian Onion Herb Butter

Ingredients:

  • ½ cup butter (softened)
  • ¼ cup finely chopped onion stalks
  • 1 tsp lemon zest
  • Salt to taste

Instructions:

  1. Mix all ingredients together.
  2. Roll into a log in plastic wrap and refrigerate.
  3. Use on toast, grilled vegetables, or baked potatoes.

🥔 5. Roasted Potatoes with Egyptian Onion Stalks

Ingredients:

  • 4–5 small potatoes, chopped
  • ¼ cup Egyptian onion stalks, chopped
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Toss potatoes with oil, garlic, salt, and pepper.
  2. Roast at 400°F (200°C) for 30–40 minutes until golden.
  3. Toss in chopped onion stalks just before serving.