Kujo Negi Onion

(Leaf negi) Known as kujo negi in Japan, the fresh leaves of this bulbless onion are traditionally used in salads, soups, stir-fries, noodles, and many other dishes. Picture it as a giant version of chives but with a stronger flavour. Foodies are discovering just how versatile this herb is both fresh and cooked. Highly stress tolerant: it can take drought, cold or heat with little trouble. In Japan, plants are typically blanched by hilling up soil as they grow to produce a creamy white base that is used like leeks.