Allium cepa var. perutile

This hardy perennial onion, cherished in Zimbabwe and rooted in Scotland, is a fast-growing, evergreen clump-former that offers a steady supply of sweet yet punchy onion leaves and small bulbs throughout the year. It rarely flowers, multiplies rapidly, and stays evergreen if kept moist. Often called the “Eveready Onion,” it earns its name by staying ready to harvest any time you need it.

Perutile onions, also known as Eveready, Sybie or Syboe onions, are something genuinely rare and unique. This is not just another spring onion. It is a deeply historic heirloom, long grown by Zimbabwean gardeners and Scottish cooks alike. Some say it was first cultivated in medieval monasteries. Others believe it may be the original "Welsh onion" before the name drifted to other species. Whatever its true origin, its usefulness is undeniable. “Perutile” means endlessly useful, and this small evergreen onion lives up to that promise in every way.

This is another first release of something very, very special. A versatile heirloom entirely steeped in history, and one of the only perennial onion types one can release in spring, this one is brought to you through the work of the guys at the Future Africa Agrobiodiversity (and Orphan Crop) Collection, and we know you will love it to bits!

In the kitchen, it is a joy to use. The leaves are hollow, flavourful, and strong without being harsh, perfect for slicing into salads, adding to soups or using anywhere you want that unmistakable onion bite. The bulbs, while small, peel easily and are just as useful. You can harvest a handful of leaves or pull a whole plant when needed. Whether raw or cooked, it brings a welcome intensity to any dish.

Getting started is simple. Plant the bulbs about 1-2 cm deep in full sun, using rich, well-drained soil. Keep them watered, especially through dry periods. This is one of the rare onions you can plant in spring and enjoy year-round. It rarely flowers, so all of its energy goes into producing more bulbs and foliage. With good feeding, one plant can multiply into a clump of 15 or more in a single season.

Keep the soil moist, and it will never go dormant. Let it dry out too much, particularly in summer, and it may pause for a while. But, give it the right conditions, and you will have fresh onions whenever you need them. Days to first harvest are typically 30-45 days for leaves, longer for fully formed clumps.

Perutile onions show extraordinary immunity to common onion pests and diseases.

Sold as 5 propagules