Pregnant onion (Allium cepa) is more commonly known as Egyptian or top onion. Its unusual name is derived from the way a dense cluster of tadpole-shaped bulblets form at the tip of the plant’s stem. These small bulbs can be harvested and eaten when the onion tops begin to wilt and dry out. Egyptian onion’s underground bulbs can become rather strong-tasting late in the season, but can be harvested in early spring as green or bunching onions. Plant Egyptian onions in fall by setting out bulblets in well-prepared soil amended with organic matter. They will tolerate a hard freeze so that plants left over from the previous season can sometimes be harvested even into winter.