On Jun 4, 2:08*pm, zxcvbob wrote:
wrote:
* *For green onions, I succession-plant those little white spherical
onions that are so ubiquitous on seed stands; I don't know what they're
called. At any rate, I plant them really closely together in containers
near other culinary herbs so that for most of the year (except for
mid-July through mid-Sept) DW and other interested neighboring cooks
have a ready supply of tender green shoots. I pull them ruthlessly as
they mature in order to use the space for tender new ones.

My grandmother used to have "multiplying onions" that never bloomed
and never went dormant -- this was in Houston, Texas. *They looked
like scallions, but the taste was a little different. (I figured out
later that they taste like shallots.) *They just kept dividing like
chives and the clump got bigger and bigger. *You'd pull up a clump,
and break one off and replant it.

I've tried planting shallots and using them green. *They taste right,
but they don't endlessly multiply. *I wonder if day length has
anything to do with it? *In Houston, the days never get much longer
than 14 hours, and up here they get well over 16 hrs long. *Maybe what
she had was a long-day variety of "potato onion", or a confused shallot.

Bob

If you want to see a strange onion, do a Google image search on
"Egyptian Walking Onion." We had some in the garden a couple of years
ago.

Paul