An exotic and mysterious name, but it is a 100% Italian specialty. The Egyptian onion is a rare and ancient vegetable, forgotten for years, a perfect example of biodiversity. It was rediscovered just a decade ago by some farmers of Western Liguria, led by Marco Damele, and included among the products of the Ark of Taste of Slow Food. This vegetable is very simple to grow (even on the balcony of the house) and highly appreciated in the kitchen, even by great chefs, for its pleasant taste and ease of combination with other ingredients, both for savory and sweet. It differs from other varieties because every part of the plant is edible and can be grown all year round.
But why Egyptian? All the onions we find on the market come from Central Asia, Western Asia and the Indian subcontinent. The same also applies to the Ligurian Egyptian onion, grown mainly in the areas of Ventimiglia and in the Nervia Valley. Its link with Egyptian culture is presumed to derive from the fact that the Egyptians saw in the shape of the onion or in its concentric rings the symbol of eternal life. So much so that onions were present inside the tombs of the pharaohs. However, it is not possible to know with certainty if this variety derives from the ancient civilization or if instead it derives from the custom of nomadic peoples to bring them to the Ligurian markets.
The “Walking” Onion
This example of biodiversity is also known as the walking onion or tree onion. The twigs grow higher than the normal onion and, when they ripen, small onions form on top, grouped in a bouquet. Initially they are green and can be used like shallots. When the weight of the bulbs becomes considerable, the green twigs begin to bend towards the ground. If there is no human intervention that collects the onions, new seedlings will grow from these branches, about thirty centimeters away from the "mother" plant. The top of the plant can even reach 1,2 meters in height (hence the name onion tree). When ripe, the color becomes more intense and dark, similar to that of the traditional onion. But the great feature of this vegetable is its unlimited production: the edible bulbs are also produced underground and give rise to a new Egyptian onion seedling.
How is the Egyptian onion grown?
Being a perennial crop, it takes longer to start with than annual onions. In the first year, the plant mainly produces green, young onions, which can be used as spring onions. Already in the second year many differences can be found. The cultivation of this vegetable is very simple: the Egyptian onion does not produce seeds like the others, so we start from the bulbils, very easy to plant but difficult to find. They are planted in soil or in a large pot, remembering that the vegetable prefers sandy soils rather than clayey ones, rich in mineral salts and organic matter. Being one perennial plant it can be grown at any time of the year even if the bulbs to plant are easier to find in late summer and in autumn, at harvest time. For its good growth, it is not necessary to overdo the irrigation even in the hottest months of the year, since the Egyptian onion is sensitive to too much water.
The plant has incredible resistance: it can withstand temperatures as low as -50°, although it is better to place it in a sunny place that favors growth, the plant also tolerates imperfect sun exposure very well. Two are the only enemies of the Egyptian onion: one is the snail, capable of causing serious damage in one night, the other the thrips, an insect that is very harmful to many crops.
How is the Egyptian onion harvested?
To see the formation of air bulbils you have to wait for the period between March and April but for their collection you have to wait for the summer. The ideal time to proceed is when the stem of the plant dries up and turns brown, presenting shoots of about 5-10 centimeters. At that point you can start harvesting by cutting from the base with a knife. In order not to lose cultivation, during the harvesting phase it is always a good idea to leave some onions in place so that they can reproduce for the following year.
Egyptian onion: nutritional properties
All parts of the Egyptian onion are edible, from the bulbs to the leaves, and have important nutritional properties. Eating the Egyptian onion means filling up with Vitamin C, effective in stimulating the defenses of the immune system, especially in relation to the prevention and treatment of respiratory diseases and flu syndromes. Furthermore, vitamin C carries out an antioxidant action, thus counteracting premature cellular aging. Calcium, phosphorus, iodine and fluorine are also present in good quantities in the vegetable. According to research by Mr. King Chow Ph.D, a professor at the Hong Kong University of Science and Technology, the Ligurian Egyptian onion belongs to the small group of products that stimulate the trigeminal nerve in humans. One particular enzyme, thethere, intervenes not only on taste receptors but on the entire sensory spectrum of the trigeminal nerve, which is essential for dental health.
Despite being used little as a medicinal herb, the Egyptian onion boasts a multitude of other beneficial actions. For example, the bulb has anti-inflammatory, antiseptic, antispasmodic, diuretic, expectorant, febrifugal and anthelmintic properties. Especially if eaten raw it is able to promote the general health of the human body.
Egyptian onion in cooking
The Egyptian onion is a versatile ingredient, suitable for many recipes ranging from appetizers to desserts. Excellent condiment for pasta, velvety soups, soups, salads, omelettes, porridges, sautéed but also for more elaborate and complex dishes. While the bulbils are used like the traditional onions, especially in vinegar. A decidedly appetizing dish is the baked egyptian onion.
