Vegetable gardening is an enjoyable experience. As a gardener, you determine the size of the garden, what type of plants, and ultimately where the plants are planted… raised beds, containers, or traditional garden beds. Every spring you either sow seeds or plant seedlings. Sure it is work, but you get to enjoy fresh produce from your own garden. But wouldn’t it be nice to have a plant that reliably comes back year after year… reducing some of your work?
Several years ago, a friend introduced me to bunching onions. Specifically, the heirloom variety Allium fistulosum ‘Evergreen’. (NOTE: some sources cite that the Evergreen bunching onion is known as Allium cepa.) This onion can be sown in the spring or fall and on average, 70 days to maturity. It is hardy in USDA zones 3 – 9 and requires full sun. (For those of you in the southern zones, you may be able to harvest these onions year round.)
This onion not only self-sows, but is also considered a perennial. We transplanted seedlings from our friend 5 years ago and the patch is still going strong even with all of the harvesting that we do. The key is to NOT harvest all of the onions. Let some go to seed and/or overwinter.
Now these aren’t your traditional onions that set a bulb. They are non-bulbing (think of the green onion bunches sold at grocery stores or farmers market). For peak tenderness and flavor, harvest them when they are approximately 10″ – 12″ tall. Like zucchini, some may escape your vision and get big quickly. But these larger onions can still be enjoyed. Strip away some of the outer layers and then use just the white and pale green portion of the plant.
bee on onion bloom
These onions will produce small white flowers in a cluster at the stop of a scape (flowering stalk). If you harvest one that is in bloom, please note that the scape green is much tougher than the green leaves. But if you harvest one, remove the outer layers and use just the white and pale green portions of the onion. Or if you are beekeeper, leave the flowers for the bees to enjoy.
To harvest, use a trowel and dig down about 2″ away from the stalk and then wiggle the trowel and slowly lift up. Your goal it to pull up the entire onion without slicing it into pieces. Don’t be surprised if you see several stalks side by side that seem to join at the roots, creating a ‘bunch’. Then rinse the onions outside to remove soil that clings to the roots, peel off any dried layers and cut off the root ends.
ready for cooking or eating fresh
These onions are a classic in green salads. Cut into thin slices and toss with assorted lettuce or spinach. In our household, they also make an appearance in pasta and potato salads. They are also good lightly grilled (keep whole using the white through the lower dark green portion of the onion). Season with a little melted butter and salt and you have a sublime side dish. Or if you feel adventurous… one of my favorite ways to eat them is raw on a slice of buttered bread with a slice of cheese (havarti or smoked mozzarella) and a few slices of fresh tomatoes.
If you do not immediately use all that you harvest, you can employ the trick that my mom used for years… place them in a glass of water, white end down, roots removed. Place the jar in the refrigerator, selecting either an upper shelf or door shelf if available. The onions will last for at least 7 days if stored in this fashion. To keep a steady supply on hand, simply harvest every few days and restock the jar.
If you haven’t discovered the joy of bunching onions, buy some this year. Remember that you can do spring or fall planting. If harvested young, they are slightly sweet and very tender and add nice flavor to green salads, grilled as a side dish, and can even be enjoyed raw in a sandwich. Just don’t harvest them all in a season and then you will onions for years to come.
How to plant:
Propagate by seed – To grow your own onion sets, sow seeds thickly in a block in midsummer. About 2 months after planting, roll down the tops, forcing the plants to form small bulbs. (Those about the size of a dime work best.) After tops dry, clip them off, leaving about ½ inch of stem. Cure and store in a cool, dry place as you would onions for eating. Plant your sets the following spring.
Germination temperature: 45 F to 95 F
Days to emergence: 4 to 5
Seed can be saved 1 year. – Longer if stored properly in cool, dry location.
Maintenance and care: Can be direct-seeded, grown from transplants started inside, or from sets — small bulbs about ½-inch in diameter grown from seed the previous season.
Choose a weed-free, well-drained location. Raised beds are ideal. Onions are good for intercropping with other garden plants, especially early-maturing spring greens. Do not plant where other onion family crops have been grown in the past 3 years.
Direct-seeding in the garden may not allow enough time for long-season varieties to mature, but is fine for shorter-season varieties or for scallions – onions harvested before the bulb forms.
Direct-seed in spring when the soil reaches 50 F. Plant seed ¼ inch deep, ½ inch apart, in rows 12 to 18 inches apart. Thin to 4-inch spacings for large bulbs, 2-inch spacings for smaller bulbs but higher yields, or 1-inch spacings for scallions.
Start transplants inside about 8 to 10 weeks before last frost date. Plant 4 or 5 seeds in each cell, or seed in flats ¼ inch deep and ½ inch apart. If tops grow too tall and begin to droop, trim back to about 3 inches tall with scissors. After hardening off, transplant 2 to 4 weeks before last frost date. Space 4 inches apart for large bulbs, 2 inches apart for smaller bulbs, or 1 inch apart for scallions.
From sets: Choose bulbs no larger than ¾ inch in diameter. Large bulbs are more prone to bolting. Plant sets about 1 inch deep 2 to 4 weeks before last frost date. Space 4 inches apart for large bulbs or 2 inches apart for smaller bulbs.
Onions have shallow root systems and need consistent moisture and good weed control. Water weekly if weather is dry, and mulch to retain moisture and suppress weeds.
Pests: Onion maggot – Locate new plants in a part of the garden different from previous year’s location. Use floating row covers to prevent infestations.
Diseases: Purple blotch (Alternaria porri) and Botrytis leaf blight – Avoid wetting foliage if possible. Water early in the day so above-ground plant parts will dry as quickly as possible. Avoid crowding plants. Allow space for air circulation. Eliminate weeds around plants and garden area to improve air circulation. Practice plant sanitation: when plants are not wet, carefully remove or discard affected plant parts. In autumn, rake and dispose of all fallen or diseased leaves and bulbs.
|Welsh Onions Quick Facts|
|Scientific Name:||Allium fistulosum|
|Origin||China though cultivated in many places and naturalized in scattered locations in Eurasia and North America|
|Colors||Initially green and becomes light brown and papery at maturity|
|Shapes||Globular capsule 5 mm in diameter, splitting loculicidally|
|Taste||Pungent, acrid, sweet|
|Major nutrients||Vitamin K (161.17%)
Vitamin C (30.00%)
|Health benefits||Lowers the risk of cancer, Supports the Cardiovascular System, Fights Anemia, Promotes Good Eye Vision, Good for Pregnant Women, Supports the Cardiovascular System, Treats Gastrointestinal Diseases, Supports Healthy Bone, Reduces blood sugar level, Weight Management, Treats Hematuria, Dermatological Care|
Allium fistulosum, the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant belongs to the Allium species of the Liliaceae or onion family. Allium is a genus of monocotyledonous flowering plants that comprises of scallion, onion, leek, garlic, chives, shallot and many others. The plant is native to China though cultivated in many places and naturalized in scattered locations in Eurasia and North America. Few of the popular common names of the plant are Welsh onion, ciboul, onion-leek, Japanese bunching onion, Japanese leek, stone leek, Welsh leek, green onion, salad onion, spring onion, bunching onion, Bunching onion, Spanish onion, Scallion, Multiplier onion, Two bladed onion, Rock onion, Fistular onion, ciboule and cong.
Genus name comes from the classical Latin name for garlic. Specific epithet comes from the Latin word fistulosus meaning hollow in reference to the stems and leaves. It has many common names but the most common are welsh onion or Japanese bunching onion. Welsh onion does not refer to the country of Wales, but is derived from the German word walsch meaning foreign. It has a milder taste compared to the regular onion and can also be cooked or eaten raw. The Welsh onion, however, does not develop bulbs, and possesses hollow leaves and scapes. Large varieties of the Welsh onion look like the leek, such as the Japanese negi, whilst smaller varieties look like chives. Many Welsh onions can multiply by forming perennial evergreen clumps. Next to culinary use, it is also grown in a bunch as an ornamental plant.
Welsh onion is an evergreen, herbaceous, bulbous, perennial plant, grown commercially mostly as an annual plant. The plant grows up to 50(–100) cm tall, with indistinct, ovoid to oblongoid bulb up to 10 cm long. The plant has slightly enlarged bulbs, which are very long and are covered with dry membranous, onion-like scales for some distance above ground. Color of the bulbs ranges from white to pink. Plant has thick round stems that are hollow and a bluish-green color. Leaves are bluish-green, pointed hollow tubes that are 27 – 32 cm long and 0.5 – 0.7 cm wide at the base.
Flowers are small and white, have stamens that spread well past the petals. Flowers are arranged in round umbel inflorescences and borne on green, hollow stalks similar to the leaves. The flowers develop very slowly, giving you a show for a good part of the summer. The buds are very unique looking for a perennial plant and stand out nicely in your garden. As they slowly open over several days the greenish white flowers emerge from their paper thin covering. Even the seed heads are attractive. Fertile flowers are followed by globular capsule 5 mm in diameter, splitting loculicidally and are few-seeded. Fruits are initially green and becomes light brown and papery at maturity. Seeds are 3–4 mm long and 2–2.5 mm wide and are black colored.
Varieties and Cultivars
Two types of Allium fistulosum are grown and occasionally distinguished as cultivar-groups: Japanese Bunching Group and Welsh Onion Group.
Japanese bunching onion is grown mainly in eastern Asia for its thick, blanched pseudo stems and is consumed as a potherb, e.g. in sukiyaki and chicken dishes.
Japanese bunching onion have a mild flavor, which is not too strong as of garlic or Chinese chive. Its raw chopped leaves, esp. soft green leaves, are good as a seasoning for light-taste Japanese foods such as ‘soba’, ‘udon’, ‘suimono’. Cooking may destroy its pungency and, as a result, enhances its sweet flavor. Its etiolated pseudo-stem is good for various kinds of cuisine such as ‘sukiyaki’, ‘nabe’, and shish-kabob, removing bad smells of meat and fish and giving an appetite-stimulating flavor.
Welsh Onion Group is most common in Africa. Welsh onion is grown for its green leaves, which are used in salads, or as an herb to flavor soups and other dishes. In the Brazzaville-Kinshasa area (Congo and DR Congo), whole plants are harvested and eaten as a boiled vegetable.
Bunch-of-Welsh-onion Closer-view-of-flower-of-Welsh-onion Flowering-buds-of-Welsh-onion
Flower-of-Welsh-onion Long-leaves-of-Welsh-onion Mature-fruits-of-Welsh-onion
Plant-Illustration-of-Welsh-onion Root-system-of-Welsh-onion Saplings-of-Welsh-onion
Seeds-of-Welsh-onion Sketch-of-Welsh-onion Small-Pieces-of-Welsh-onion
Stem-of-Welsh-onion Welsh-onion-farming Welsh-onion-plant
- Health benefits of Welsh onion
- Scallions and Green Onions
- Buying and Storing
- Scallions vs. Green Onions
- What About Spring Onions?
- Kitchen Tip: Regrow Your Green Onions
- Recipes Using Scallions
- More Ingredient Guides
- Bunching Onion, Evergreen Long White
- BUNCHING ONION
- Organic Evergreen Bunching Onion Seeds (250mg)
Health benefits of Welsh onion
Listed below are some of the popular health benefits of using Welsh onion in your day to day routine
1. Lowers the risk of cancer
Welsh onion is an excellent source of sulfur, which is helpful for overall health. It consists of compounds, such as allyl sulfide and flavonoids that may prevent cancer and combat the enzymes that produce cancer cells. Thus, adding Welsh onions to your daily diet can help reduce cancer risk.
2. Supports the Cardiovascular System
Welsh onion is an excellent source of essential minerals and vitamins such as foliate, magnesium, potassium, allicin and allyl sulfides etc. These vitamins are valuable for the healthy functioning of the cardiovascular system, for example; the foliate in this vegetable helps to reduce the homocysteine circulation levels while the potassium helps to regulate the blood pressure level. Research reveals that this vegetable reduces the oxidation of cholesterol thereby minimizing the risk of coronary heart disease.
3. Fights against cold and flu
Welsh onions consist of antibacterial and antiviral properties, which make them a great medicine for fighting against viruses and flu. These also help in decreasing excess mucus and preventing winter cold.
4. Reduces blood sugar level
The sulfur content of this plant also contributes to the regulation of blood sugar level by enhancing the body’s ability to make insulin. In turn, this helps prevent diabetes.
5. Weight Management
Welsh onion is very low in calories and rich in essential nutrients. Research has revealed that regular intake of this vegetable helps to remove additional fat from the body thus maintaining a balanced body weight.
6. Promotes Good Eye Vision
Welsh onion seeds are beneficial for promoting and maintaining good eyesight and vision due to its rich constituents of zeaxanthin, lutein and beta-carotene. Research reveals that welsh onion is useful for preventing the onset of cataract and other age-related macular degeneration.
7. Supports Healthy Bone
Welsh onion is an excellent source of vitamin K and vitamin C, which are vital for developing, supporting and repairing our bones.
8. Recommended for Pregnant Women
Due to the high amount of folic acid in Welsh onion, this vegetable is highly recommended for pregnant women. It is worthy to note that folic acid helps to promote healthy fetal development as it can significantly minimize the risk of neural tube defects.
9. Treatment of Hematuria
Welsh onion is suitable for treating hematuria, which is a health condition marked by the presence of blood in the urine.
10. Treatment of Gastrointestinal Diseases
Welsh onion is suitable for preventing and treating gastrointestinal diseases such as abdominal bloating, diarrhea, stomachache and dysentery.
11. Fights Anemia
Due to the high amount of iron present in Welsh onion, it is highly recommended for individuals suffering from anemia. Anemia is a disease condition characterized by the deficiency of red cells or hemoglobin in the blood. This commonly leads to tiredness, stress, weariness and paleness. Remarkably, this vegetable prevents this health challenge by providing the iron needed for the formation of the red blood cells.
12. Dermatological Care
Welsh onion is a rich source of allicin thus useful for maintaining healthy and glowing skin. Moreover, the high content of vitamin C, K and E helps to rejuvenate the skin, prevent skin pigmentation, exfoliates dead skin, prevents premature ageing and makes the skin look younger. Antioxidants especially quercetin and allium found in this vegetable helps to inhibit free radicals from damaging the skin.
Traditional uses and benefits of Welsh onion
- Bulb is antibacterial, antiseptic, diaphoretic, diuretic, galactogogue, stomachic, vermifuge and vulnerary.
- It is used in the treatment of colds and abdominal coldness and fullness.
- Tea made from the roots is a children’s sedative.
- Use of the bulb in the diet hinders internal parasites.
- Externally, the bulb can be made into a poultice to drain pus from sores, boils and abscesses.
- It is used as an ethno-medicinal herb for the treatment of eyesight problems, common colds, headaches, heart problems, wounds and festering sores; reduces fat accumulation and serum lipid concentrations.
- It is used to improve the functioning of internal organs and the metabolism, for the prevention of cardiovascular disorders, and to prolong life.
- Welsh onion is an ingredient in Asian cuisine, especially in East and Southeast Asia.
- It is an ingredient in Jamaican cuisine, in combination with thyme, scotch bonnet pepper, garlic, and allspice.
- It is used in miso soup, negimaki (beef and scallion rolls), among other dishes, and it is widely sliced up and used as a garnish, such as on teriyaki or takoyaki.
- White part of daepa is often used as the flavor base for various broths and infused oil, while the green part of silpa is preferred as garnish.
- Welsh onion is used in Russia in the spring for adding green leaves to salads.
- Whole plants including green leaves, pseudo stem as well as roots are being consumed by Mizo tribes to flavor soups, steamed-boils, salads, vegetables, dals, and other culinary.
- Diced Welsh onion is used in soup, noodle and seafood dishes, as well as sandwiches, curries or as part of a stir fry.
- Seeds can be used as a sprout.
- Juice of the plant is used as a moth repellent.
- Whole plant is said to repel insects and moles.
- Plants are said to reduce or prevent termite infestation in gardens.
- Diluted pressed juice is used against aphids in China.
Chowder full of vegetables with bacon and welsh onions
- 1 Welsh Onion
- 50 grams Bacon
- 1/2 Carrot
- 3 cm Daikon radish
- 3 leaves Cabbage
- 2 Potatoes
- 20 grams Butter
- 500 ml Water
- 2 Bouillon Soup stock cube
- 200 ml Milk
- 1 tsp. Miso paste
- Salt and pepper
- if you like Parsley or other seasonings
- Chop the onion into thin round slices, and the cabbage into medium sized pieces. Cut the carrot, daikon, and potatoes into chunks and the bacon into 5 mm thick slices.
- Melt the butter in a saucepan and cook the onion until it wilts before adding the bacon. Add the rest of the vegetables, and after they’ve been coated with the melted butter, add the water.
- Add the bouillon cube and boil it all together until the vegetables soften. Add the milk, and once the mixture returns to a gentle boil, dissolve in the miso paste.
- Give the chowder a taste, add salt and pepper if needed and it’s finished. Ladle the chowder into a bowl and top it with parsley or whatever you like.
- Instead of daikon and cabbage, you can use turnips (along with the leaves) and Napa cabbage. It brought out a sweet taste and was very delicious.
75% 75% Awesome
If you’re a student in an online culinary course and you come across a recipe that calls for chives, scallions or green onions, take note that these three popular ingredients are not the same.
During the spring, these plants and herbs make their way into many culinary academy dishes, so it’s important to make sure that you know the difference between the three for your seasonal favorites.
Scallions and Green Onions
According to Chow.com, green onions and scallions come from the same genus and species, so they are remarkably similar. Scallions are basically onions that are harvested young while the shoots are still green and fresh. While scallions and green onions are of the same species, the variety of scallions known as “bunching onions” do not form a bulb.
Scallions, or “bunching onions,” are a special type of green onion that do not have a bulb.
Other green onions are harvested before the bulbs are fully formed, giving them a strong and robust flavor that is much more pungent than traditional yellow, red or white onions. These onions are popular in ethnic cuisine and are delicious when grilled. They have a mild and sweet flavor, and are the perfect addition to salads, omelets, and stir-fries.
Chives are a completely different species altogether. In culinary terms, chives are really classified as an herb and often used as a garnish. Along with parsley, tarragon, and chervil, they are a key ingredient of fines herbes, essential to french haute cuisine.
Chives are classified as an herb and used extensively in French haute cuisine.
Botanically, chives are an aromatic grass with pretty pale lilac flowers, which are also edible.
Chives are popular atop deviled eggs, in omelettes and other brunch favorites, and in soups or salads. They are also a delicious addition to soft cheeses, and can be stirred into soft butter as an alternative to garlic butter. Cook only briefly, and serve immediately, or the flavor will be lost.
Chive flowers are beautiful, flavorful, and often overlooked in cooking. Simply pull the flower petals off of the stems and sprinkle them onto your dish. Chive flowers have a slightly milder taste than the chive greens and add lovely color.
Buying and Storing
When buying chives, look for plump, uniformly green stems with no brown spots or signs of wilting. When buying green onions and scallions, choose those with crisp, bright green tops and a firm white base.
To store, wrap the roots in a slightly damp (not wet) paper towel, and put the rest into a loose plastic bag. Use within seven days.
The next time you’re at the grocery store picking out products for your dishes, know these differences between these small – but important – spring favorites.
There’s a bit of confusion when it comes to scallions vs green onions. Are they different? Also, where do spring onions fit into the mix? Are they yet another name for the same thing? Let’s dig in and find out.
Scallions vs. Green Onions
Let’s get right to the point. There is absolutely no difference between scallions and green onions. They are exactly the same thing. In some markets they might be labelled as scallions; in others, green onions.
Scallions and green onions belong to the genus and species known as Allium fistulosum. Other names for this species include the Japanese bunching onion or Welsh onion.
Believe it or not, scallions and green onions actually have additional names, which are often regionally based. Scallions is the common name used in Ireland, for example. But each name refers to the same ingredient– something to keep in mind when you’re preparing recipes.
Since they’re the same ingredient, I’ll refer to them interchangeably moving forward.
What About Spring Onions?
To make things even more confusing, some countries refer to scallions as spring onions. However, spring onions are actually a different type of onion altogether with similar physical characteristics.
It’s easy to confuse scallions and spring onions, but there are some key differences. A spring onion has the same stalk appearance with green and white coloring. However, the bulb on the white end is more round and distinct. It has a much more noticeable bulb than a green onion, as you can see in the above photo.
Another key difference is the flavor. Scallions have a mild peppery flavor, making them a perfect choice for salads and garnishing a variety of dishes. Spring onions, on the other hand, have a more sweet flavor, so they’re a better fit for recipes where you want to add sweetness (for example, somewhere you might normally use vidalia onions).
Kitchen Tip: Regrow Your Green Onions
Did you know you can regrow green onions on your windowsill or plant them outside? That way you can always have them on hand. I keep them in my kitchen window during the winter months, and in a pot on my back deck during spring through fall. It’s a great way to save money!
To regrow green onions indoors: Place the roots in a spare mason jar or cup with water and give them light. Trim them back periodically, and change the water out every few days to avoid an odor.
To regrow green onions outside: Plant the roots in soil just as you would flowers or herbs. Mine have gotten insanely big this summer with occasional watering and partial sun.
Recipes Using Scallions
- Mushroom Gyoza
- Easy Homemade Ramen with Mushrooms
- Twice-Baked Potatoes
- Buffalo Chicken Dip
- Cauliflower Mashed Potatoes (on Fifteen Spatulas)
More Ingredient Guides
If you found this post about scallions vs green onions helpful, you may also enjoy some of my other ingredient guides! Be sure to check out What Are Ramps, Types of Onions, and What is Tofu?
Also, you can visit my full archive of ingredient guides!
Bunching Onion, Evergreen Long White
How to Sow and Plant
Onions may be grown from seed, from young bare root plants or from sets (small bulbs). Make sure to choose the correct variety for your day length. Southern gardeners should select Short Day varieties; Northern gardeners do best with Long Day varieties; gardeners in the middle of the country should select Intermediate Day varieties, but can use some Short Day varieties.
Sowing Seed Indoors
- Onion seed may be started indoors in small flats in seed starting mix 6-10 weeks before the last frost.
- Sow thinly and cover with ¼ inch of seed starting formula. Keep moist and maintain a temperature of about 60-65 degrees F.
- Seedlings emerge in 7-14 days.
- As soon as seedlings emerge, provide plenty of light on a sunny windowsill or grow seedlings 3-4 inches beneath fluorescent plant lights turned on 16 hours per day, off for 8 hours at night. Raise the lights as the plants grow. Incandescent bulbs do not work because they get too hot. Most plants require a dark period to grow, do not leave lights on for 24 hours.
- Seedlings do not need much fertilizer, feed when they are 3-4 weeks old using a starter solution (half strength of a complete indoor houseplant food) according to manufacturer’s directions.
- After danger of a heavy frost plant the seedlings in the garden when they are about the thickness of a pencil. Before planting in the garden, seedling plants need to be “hardened off”. Accustom young plants to outdoor conditions by moving them to a sheltered place outside for a week. Be sure to protect them from wind and hot sun at first. If frost threatens at night, cover or bring containers indoors, then take them out again in the morning. This hardening off process toughens cell structure and reduces transplant shock and sun burn.
- Space 3-4 inches apart in rows 1-2 feet apart. Plant more closely if you plan to harvest scallions.
Soil Preparation in the Garden
- Choose a location in full sun where you did not plant onions the previous year.
- Apply a balanced fertilizer and work into the soil prior to planting. Onions prefer a pH of 6.0 – 7.0.
- Onions prefer an organic soil that drains well. Work organic matter into your soil at least 6-8 inches deep, removing stones, then level and smooth.
Sowing Directly in the Garden
- Sow onion seeds in average soil in full sun after danger of frost in spring. In frost free areas, sow in fall.
- Sow thinly in rows 1- 2 feet apart and cover with ¼ inch of fine soil. Firm lightly and keep evenly moist.
- Seedlings emerge in 7-14 days.
- Thin to stand about 3 inches apart when seedlings are 1- 2 inches high.
- Burpee ships small onion plants about 10 to 12 weeks old in early spring. Plant onion plants as soon as possible after you receive them, as soon as the soil can be worked, before the last frost.
- Plant onion plants 1 inch deep, 5 – 6 inches apart, or 2 – 3 inches if you prefer to thin later for green onions or scallions. Water well.
- Just press sets into the soil up to their tops, barely covered with soil 3-4 inches apart in rows 1-2 feet apart. If sets are planted too deeply they will take longer to develop.
Bunching onions are perennial (often grown as an annual), and are similar in taste and smell to their relative the common onion, Allium cepa. Though some cultivars have a slightly-thickened base (pseudostem), bunching onions rarely form bulbs. Thus, they are eaten as a green onion.
Thought to have originated in China, bunching onions spread worldwide and are an important crop in parts of Asia, Africa and Europe.
Bunching onions are used as a vegetable. They can be chopped fresh in a salad and are commonly used in stir-fry dishes. Cultivars in Asia (Japanese Bunching Group) are grown for their thickened pseudostems, while others (Welsh Onion Group; more common in Africa) are grown for their green leaves.
- Elevation – Bunching onions are a temperate crop and grow best above 500 m in the tropics
- Rainfall – Bunching onions need consistent moisture during the growing season
- Soil Types – Prefers well-drained soils with pH near neutral (will still grow at pH of 8 to 10; growth is poor in acidic (< 7) soil
- Temperature Range – 0 to 25° C; flowering rarely occurs in the tropics, requiring temperatures below 13 °C
- Day Length Sensitivity – Varies between cultivars; tropical conditions generally favor vegetative (leaf) vs. reproductive (flowers) growth.
- Light – Prefers full sun
Sow seeds in a seedbed, within 5 to 6 centimeter (cm) wide bands. When plants are about 25 to 30 cm tall, they can be transplanted to the garden or field at a spacing of 20 X 25 cm. Maximize the number of stems/shoots (tillers produced by the parent plant) by planting seedlings at an angle into manure-amended soil. In the tropics, where bunching onions rarely flower, propagation is done mainly by dividing the stems/tillers at the base of the plants.
Harvesting and Seed Production
Harvesting may be done continually once the plants have reached an acceptable size. The stalks should be washed thoroughly in clean water.
Seed production is usually done in temperate areas, as the plants need a period of cold or short days to initiate flowering.
Pests and Diseases
Bunching onions generally are not seriously affected by pests and diseases. Nevertheless, plants should be checked for insect pests such as thrips (Thrips tabaci), army worms (Spodoptera exigua), and bollworm (Heliothis armigera). Any diseased plants should be removed to prevent the spread of fungal diseases such as downy mildew (Peronospora destructor) and white rot (Sclerotium cepivorum).
Cooking and Nutrition
Bunching onions are eaten fresh in salads, and cooked in stir-fries and soups. In parts of Africa and Asia, whole plants are harvested and either boiled or steamed. They are a good source of Vitamins A and C.
Organic Evergreen Bunching Onion Seeds (250mg)
For single seed packets of Evergreen Bunching Onion, please visit PatriotSeeds.com to purchase.
Organic Onion: Evergreen Bunching (250mg) Description:
Evergreen Bunching Onions are a delicious onion variety to grow in your garden. Organic onion seeds from Patriot Seeds are certified organic by the California Certified Organic Farmers and are 100% heirloom. You can store your seeds for 5+ years and grow, harvest, and replant your bunching onion crop endlessly. When you’re ready to declare your food independence, buy Patriot Seeds.
Organic Onion: Evergreen Bunching Planting Instructions:
Start your Evergreen Bunching Onions indoors 6 to 10 weeks before the last frost, or direct-seed after all danger of frost passes. Place seeds 1/4 inch deep and cover with fine soil. Space the seeds 3 to 4″ apart and in rows 1 to 2″ apart. Within 7 to 14 days, seedlings should emerge. Plant the seeds more closely together if you plan to harvest scallions. Plant in full sun in a location where you did not plant onions the previous year. When the plants stand about 1 to 2″ tall, thin to 3″ apart. Keep weeds under control and water regularly. Fertilize about six weeks after planting.
Organic Onion: Evergreen Bunching Harvesting Instructions:
Bunching Onions have a growth time of 75 days, after which they can be harvested. The longer they remain in the ground, however, the stronger their flavor will be. They are fully mature after around 120 days. If you protect the plants from the cold, they can overwinter for spring bunching. Bunching Onions can be used as both green onions and scallions. They do not store well long-term.
Did You Know This About Evergreen Bunching Onions?
Evergreen Bunching Onions are commonly known as scallions because the green stems are usually eaten instead of the white part. If left to mature, however, the onions will produce a delicious bulb.