This morning I drove with my daughter to Tachibana-guchi, a small village near Fukuoka city, to visit a small bakery, which serves various nice breads and sandwiches. After we enjoyed some breads with a cup of coffee, we walked around the village for half an hour listening to typical song of small birds, the bush warblers (right photo). We also found cultivated long green onions with their ball-like flowers, called Negi-bouzu in Japanese (left photo). Once it blooms, the onions become stiff, loose good taste, and are not edible anymore. But I like the flower, or onion head, because it reminds me my childhood with some nostalgia for my grandmother, who has been taken care of a small vegetable field as her hobby. She spent a lot of time, and could harvest usual onions, the long green onions, water melons, cucumbers, radish and so on there. For me, the smell of soil was nice.
According to a farming manual, one can get edible parts of onion regenerated by cutting the flower off.
