Allium cepa var. viviparum, also known as the rocambole or Catawissa onion, is a perennial variety whose stems end in two to three tiers of edible bulbils. The bulbs, which ensure the plant's longevity, are small and have a stronger flavor than the classic onion. The leaves can be eaten in soup or salad.
It can also be used for its very original ornamental side in the garden thanks to its aerial bulbils. Planting Plant the bulbils in September/November or mid-February/late March on mounds to avoid stagnant moisture, in rows 40 cm apart, every 25 cm with the tip facing upwards, in a sunny location. Hoe regularly to keep the soil aerated. It is also possible to grow it in pots.

Harvesting the rocambole onion

If you wish to consume it, we recommend harvesting it from July to September when the bulbils are ready to fall and storing them in a cool, dry place. Then cut back the foliage to 5 cm from the ground. Use quickly after harvesting the bulbs.