bunch of spices and seasonings in a scooper

Product Description

Allium fistulosum

This popular heirloom variety is grown exclusively for green, bunching onions. The crispness and mild flavor of this bunching onion makes it delicious in soups, stir fries, salsas and omelets. Quick to grow and ready to harvest when they are 6–8 inches tall. Sow in spring for summer harvest and fall for overwintering.

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Quick Facts

Plant Size: 24 inches

Hardiness: HP

Sun: Full

Seed Planting Depth: "

Days to Harvest: 100 days

Good for Container: NO

Seed Origin: Y

Easy to Grow: Yes

Water: Moderate

Days to Germinate: 10–14 days

Plant Spacing: 12–18 inches

Edible Flower: N

Growing Guide

Onions are a hardy crop adapted to a wide range of growing conditions. Day length is important in variety selection of bulbing onions. Growers north of 38 degrees should plant long day varieties as early as possible to achieve full size prior to maturity. Growers south of 38 degrees should plant short day or intermediate day varieties as these need less day length to reach full size. See our onion chart for more information about latitude ranges and planting dates. Onions are an acid sensitive crop and grow best on fertile, well drained soils with a pH of 6–6.8. Shallow roots require light, frequent irrigations when plants are young. Stop watering when bulbs have reached full size and the tops drop.

Begin direct seeding spring crops 4-6 weeks before the last frost; fall crops 6–12 weeks before the first fall frost. Germination occurs when soil temperatures are 50–85°F. Direct seed in a 2 inch wide band, ¼ inch deep, ½ inch between seeds, allowing 12–18 inches between rows. Thin to one plant every 3–5 inches for bulbing types, 1–2 inches apart for scallions. To start indoors, sow spring plantings indoors 7–9 weeks before the last frost for transplanting 3 weeks after last frost. Scatter seeds across an open flat or 4 inch pot, ¼ inch deep, ½ inch between seeds. Harden off for two weeks prior to transplanting. When seedlings are 10-12 weeks old, tease apart crowded plants and place one plant every 3–5 inches in a 3–4 inch deep trench, filling soil back in to the original soil level. Keep consistently watered and well weeded.

Botrytis Leaf Blight, Gray Mold, Downy Mildew, and Purple Blotch are fungal diseases of onions that can be challenging to control. Practice 3–4 year crop rotations for all onion family crops (onions, shallots, leeks, garlic) and thoroughly compost or turn under all crop debris. Cover with floating row cover in areas with high onion maggot or thrips pressure. Use insectary plantings to shelter beneficials to help control pests as they become troublesome.

Onions for use in the green stage are harvested as soon as they attain edible size. For onions that are to be stored, harvest when tops are between 80–100% broken down. Pull onions and field dry in windrows if possible, or bring into covered area to dry. Cure for 3–4 weeks ensuring that neck tissue is dry before topping and storing. Store in the refrigerator or a cool, dry storage room above freezing. Warm onions gradually when removing from storage to avoid sweating and minimize deterioration.

Ratings and Reviews


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Wrong seed
| Tim33

Wrong seed I have some other plant that is not any onion growing now. Maybe they are a pepper or something else

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Seedlings are all healthy and strong!
| BrookeVV

Impulse buy four weeks ago and so thrilled I did! Seeds were started in a Jiffy tray and sprouted within a few days. Plants are in small pots in a raised bed greenhouse now and are about 7” high. I’m hoping to transplant them into the raised bed next week after the significant rainfall threat ends. Hopefully I can utilize the frame of the bed as a trellis and make a little shade for the lettuce varieties I bought as well!

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