Onion finery
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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
The traditional onion market in Bern is the city's largest annual festival.
This content was published on November 23, 2011 - 08:29
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)
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