The bunching onions, which are Allium fistulosum, are the only true perennial onion. This group is commonly known as Welsh onions (not because they are from Wales, by the way, but from the German word 'welsch' meaning foreign), Japanese bunching onions, bunching onions, long green onions, spring onions and scallions. However, people often refer to some non-bunching onions by some of those same names (especially scallions) so it can get confusing. The other onions commonly referred to as perennial onions are Allium cepa var. aggregatum and are not true perennials but act like perennials. How's that for confusing? This includes all the multiplier onions, also variously referred to as walking onions, Egyptian onions, potato onions (nothing potato-like about them). There is no true perennial onion that produces huge bulbs like the biennial onions that we all plant in winter and harvest in late Spring and early Summer. If you like the Allium fistulosum type of onions and want to try others that are not as well-known as Japanese Bunching, Evergreen, Tokyo, etc., then the Oriental seed company based in California, Kitazawa Seeds, offers 8 different varieties of them: Seeds of Bunching Onion Varieties From Kitazawa Seed In some soils the perennial onions may not be perennial. They can have a hard time surviving prolonged excessively wet weather in clay soil, so do best in raised beds with well-drained soil, including very well-amended clay.

I would eat your potato salad, deviled eggs, or tuna salad, as I have the same gag reaction to MW and sweet pickles. I generally will only eat grilled swordfish if I make it myself because I steam it and grill it at the same time. I cover the grill pan with a domed lid and either add a bit of water to the pan or a couple of mushrooms for moisture. If swordfish is grilled uncovered, it comes out too dry for my taste, and so I do not order it in restaurants. I also do not like it if it has been previously frozen. I very seldom buy it, especially when it appears on an endangered list. It is one of my favorite fishes to eat, however. I do like Opah almost as much, and it is not as dry. Lars

I was thinking the same thing. I actually think they look pretty good. Just because they can be grown in water for a while does not mean they cannot get over saturated when growing in medium. They actually grow different kinds of roots between the two types of culture. Those in the medium need aeration and can definitely drown. Alliums almost all are notorious for needing excellent drainage.

NCHFP - Pickled Pearl Onions You can sub balsamic vinegar in the recipe as long as it is 5% and the mustard seed and celery seed are optional. And if you have the book Joy of Pickling there are 3 different recipes for pickled onions in it. Dave