Green Bunching Green Onion

These bunching onions are fantastic as green onions that can be added to any recipe. Slow to expire, these onions are a kitchen garden essential. Originates from China and Japan.

Green Onion

PLANT TO HARVEST

60-80 days

FRUIT SIZE

8-24″

Full Sun: 6+ Hours Per Day

TOP CULINARY USES:

Stir frys and sauces

3 Steps to Planting!

1

Gently place plant insider and pack soil with a small mound.

2

Place tablespoon of herb/veg fertilizer.

3

Gently place plant insider and pack soil with a small mound.

What must I do for Success?

All the Details

Difficulty

Timing

Starting

Days to Maturity

Growing
Fertile and well-drained soil in full sun is essential. Add well-rotted compost and dig ½-1 cup balanced organic fertilizer into the soil beneath each 3m (10′) of row. Keep moisture high in the top 20-30cm (8-12″) of soil. Most of the bulb should form on the surface of the soil, so don’t transplant too deeply. Bulb size is dependent on the size of the tops: the bigger the tops, the bigger the bulb. Provide August-planted scallions with the frost protection of a cloche or heavy row cover as the first frost date approaches.

Harvest
Stop watering in the beginning of August to mature the bulbs in dry soil. After half the tops have fallen, push over the remainder, wait a week and lift the bulbs. Curing is essential for long storage: Spread bulbs out in a single layer in an airy spot out of direct sunlight. Once no more green is visible on any of the leaves, and they are dry and crisp, the onion is cured. If weather is poor, cure indoors. Storage: Keep onions in mesh sacks or hang in braids so they get good ventilation, and hang sacks where air is dry and very cool, but not freezing. Check them regularly and remove any sprouting or rotting onions. Well-cured storage onions should keep until late spring.