This the Red form of Welsh Onions,
A member of the Onion family, Welsh onion are well worth cultivating in the vegetable and flower garden.
They take up very little space, and the whole plant can be eaten from top to bottom.
Welsh onion are cultivated both for their culinary uses and their ornamental value; the violet flowers are often used in ornamental dry bouquets.
Welsh onion are perennial evergreen plants, and keep their leaves in most winters.
In colder winters, the leaves may die back completely, but don’t despair – their roots are still alive and they will begin new growth next spring.
Either lift the whole onion, or just use the leaves.
Cut the chive leaves with scissors when required, starting with the outside leaves (those nearest the edge of the pot) and working your way inwards.
When harvesting, the needed number of stalks should be cut to the base.
The leaves rapidly grow back and can be cut several times in the growing season, so giving a continuous harvest.
Plants grown from seed should be left alone (although remove the emerging flower heads) until July in the first year to allow a good root system to establish itself.
When used with cooked foods, add them after cooking.
Welsh onion can be used to add flavour to a huge range of food, probably best known for adding to baked potatoes with butter.
Foods it goes well with include mixed vegetables, egg dishes, salads and dressings, broiled poultry, stews, casseroles and baked fish.