Onion finery

Previous Next

Kurt Probst with a bundle of switch grass, which is used as the base on to which the onions are tied. Peter Mosimann

Doris Niklaus (at the back) cleans while Ella von Ballmoos plaits the piece. Peter Mosimann

Red onions have a mild taste. Peter Mosimann

Every braid is decorative - husband and wife team Maria and Ruedi Niklaus-Möri at work. Peter Mosimann

Onion braids require healthy onions, switch grass, bast, dried flowers and grasses. Peter Mosimann

Kurt Probst carries out the final check. Peter Mosimann

White garlic is tied in between yellow and red onions. Peter Mosimann

René Niklaus handles onion after onion. Peter Mosimann

The sheep eat the waste. Peter Mosimann

The stalk of the onion is cut back a couple of centimetres. The outer layers of skin are removed. Peter Mosimann

Dried flowers complete the work of art. Peter Mosimann

The onion wreath is an option for the smaller budget. Peter Mosimann

Renate Probst presents her varied range of products. Peter Mosimann

Kurt and Renate Probst, and Maria and Ruedi Niklaus-Moeri (left to right), display a small selection of their goods. Peter Mosimann

• Picture 1
• Picture 2
• Picture 3
• Picture 4
• Picture 5
• Picture 6
• Picture 7
• Picture 8
• Picture 9
• Picture 10
• Picture 11
• Picture 12
• Picture 13
• Picture 14

The traditional onion market in Bern is the city's largest annual festival.

On the fourth Monday in November decorative braided onions take over the capital. According to legend the origins of the festival go back to the 15th century. Every year the onion farmers of Müntschemier in Bern’s lake region create thousands of artistically crafted plaits and strings of onions for their market stalls. (Pictures: Peter Mosimann)