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Re: Has this mailing -egyptian onions

Let's keep the list going _-I'll stop being so lazy,and reply on the
Egyptian onions.  Once you've got them, you've got them.  I use them when
very thin instead of scallions, a bit stronger, but I like them in Chinese
food, sprinkled on things, etc.  Just chop fine.  When they get bigger, I
use like leeks, cut up and sauteed in a little oil and then add a bit of
chiken broth and cook down.  There may be one central stalk that gets
woody, but throw that out.  You can also eat the bulblets I'm told, but I
never have.  I take the bulblets that come off and put them where I want
new onions and they grow.  I have them in all sorts of places.  You can
also cut the tops off the plants to use like scallions and leave the roots
and new green shoots come up.  Very handy plants.  A big mass of them is
spectacular looking for a while when they have all the shoots and bulbs
twisting around, then they get tatty looking, so I plant the bulblets, and
cut the rest to use.
	A great effort free plant.  You should try evergreen scallion onions
too--Johnnys has them.  I could send you seed when I have it if you'd
like.Judy Warner
warner@ultranet.com
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