>>1375219>how are the onions growing in isolation like that?It is natural.
>Have you done any planting or is that all wild?I have sections of the lawn where I don't mow for a season, like the one pictured in
>>1375211 It will produce thicker green tops than the regularly mowed sections. That is the only main difference between the mowed, and rarely mowed. Sometimes I will spy some plants with flowers and leave them then spread their bulbils around, but that is pretty rare. They mostly do this on their own.
>Do they produce bulbs this time of year if so what do you do with the bottom? It isn't worth it for me to dig them up. A lot of times they are rather deep and it is a pain to dig them up. I've tried growing them in my gardens, but that just isn't worth it since they grow so prolifically in the wild. Though, they do get rather larger than in the wild. The bulbs are good for soups and stews and are more like garlic in flavor. Older ones will have tougher husks, but a good garlic press works well enough. I grow my own garlic for bulbs (pic) so I don't need the little ones for that.
>Tips on identifying?They smell and look like chives/onions/garlic.
>but no idea if these are onion tops or what.I harvest them by clumping the tuft together and slicing them off about 2 inches above the ground with a knife. I'll give them a glance and remove any flat blades (grass) or other debris. You can't mistake the smell and flavor. Use them like you would chives.
For fresh green tops, you can grow these in doors on a window sill like you do garlic for garlic tops. Just grow enough so that when you harvest you don't totally wipe them out.
http://www.eattheweeds.com/allium-canadense-the-stinking-rose-2/>>1375223Considering I'd need to order it online to get them or make them from green onions from the local store, which are seasonal, yeah it is worth it. It saves me about $30ish.