Spring has well sprung and today it’s looks like it’s sprung a blimmin’ leak as it was tipping it down most of the day here. The Egyptian Walking Onions are starting to form topsets, boy what a mad plant that is! Mine was originally obtained from Shannon’s a year or so ago and the plant below is off one of the top-sets which I didn’t give away.

 I grow it as I love how bonkers the plant grows rather than to eat it. If anyone fancies growing some, let us know later in the year and I’ll gladly pass on a couple of seed onions (for the price of a stamped addressed envelope, remember those things?) All of the plant is edible and here’s what it says about that on egyptianonion.com; “Egyptian Walking Onions taste just like a regular onion, only with a bit more pizzazz! Small onions form at the base in the soil. They can be eaten and prepared just like any other onion. The hollow greens may be chopped to eat like chives or green onions. They are excellent when fried, cooked in soups, or raw in salads. The topsets are excellent when peeled and fried.”

Also I’ve been noticing how mad the Comfrey has grown (it’s to the right of the Red Hot Poker above and swamping the Lupin!), the one above came from a root given to us from our good friend Scarlett and it’s nearly five foot now! If you rip off some leaves every now an again and let them rot in a bucket with a small bit of water for a couple of months you get some great liquid plant food. Putrid is not the word to describe the smell of the stuff while it is fermenting, it smells ten times as worse as it looks (and it looks pretty bad to say the least!)