Perennial Onion

Excellent for edible landscaping and permaculture gardens. Forms attractive clumps of hollow, blue-green leaves reaching 30-45cm tall. Creates naturalistic drifts in herb gardens and food forests. Works well as border edging or groundcover in sunny spots.

Traditional uses similar to regular onions - antibacterial and antifungal properties. Used historically for respiratory ailments, colds, and digestive issues. Contains quercetin and sulfur compounds with anti-inflammatory effects.

Provides year-round onion flavor with both leaves and small bulbs edible. Green tops harvested like chives throughout growing season. Milder, sweeter flavor than storage onions. Excellent raw in salads, sandwiches. Bulbs can be pickled or used like shallots.

Highly sustainable crop requiring minimal inputs once established. Flowers attract beneficial pollinators including bees and hoverflies. Deep roots help improve soil structure. Acts as living mulch, suppressing weeds. Deer and rabbit resistant.

Distinguishable by perennial habit and clusters of small bulbs (2-3cm) rather than single large bulbs. Produces hollow, cylindrical leaves. Forms clumps through division. May produce purple-pink globe flowers on 60cm stems in summer.

Not applicable for timber use. Papery outer bulb skins can be used for natural dyeing, producing yellow to orange colors.

Also known as 'Ever-ready' or 'Everlasting' onion. Can live for decades with proper care, some patches reported over 50 years old. Popular in Soviet-era dachas for reliable food production.