I was amazed to because of the size, but hummingbirds love them.

I've been getting spring onions, which are onionier than normal green onions, but handle much the same. Are the green parts crisp? I've used raw crisp green, chopped, as a topping on things like baked pasta. They're great! They have the good part of oniony taste without the sharpness of raw onion, they add crunch, and are pretty. :)

I've also found that the sliced spring onions (white and green parts), lightly sautéed, go really well with eggs. I've put them in broccoli quiche, which gave a really great flavor, and sautéed with chopped tomatoes in pan scrambled duck eggs.

The thing is to try them and find out how they taste, and go from there.

Thanks!!!!!

I grow Egyptian and Welsh onions, which are perennial, and use the green leaves for all kinds of things. I figure since they're green they're adding more nutrients.

Pretty handy too when a recipe calls for just a tablespoon of chopped onion.

Bonus - when those flowers set seed, they can be can planted for even more onions.

The flowering stalk is usually too tough to eat, IMPE.

What color are the flowers? I planted alliums a couple times, but for me they haven't naturalized. They are gorgeous though.

I did that about four years ago and now have a permanent patch of them, harvestable year round. I use them like a spring onion, except that I toss the flowering stalk. As Carol has said it is too tough. The flowers on mine are white.

The flowers are white here, too.

Yank them, eat them. Start over using green onions from the store, planting the 1.5" bottom that has some roots, after enjoying the tops. Don't bother to mess with seeds if you want green onions for cooking or garnish.

-Babka