Helping You Become a More Successful Gardener
James H. Schutte
Japanese Bunching Onion, Onion-leek, Scallion, Stone Leek
The fresh savory flavor of scallions tastes even better when they are harvested straight from the garden. Also called Welsh onions or Japanese bunching onions, these easy-to-grow veggies are a must for the culinary garden. They originate from Asia and were brought to Europe in the 17th century where they quickly gained popularity.
These evergreen perennials form clumps of upright scallions with small white bases and upright greens that are rounded and hollow. Their flavor is much like that of chives. Because they are evergreen, they are enjoyed as winter vegetables where hardy. There are a number of cultivars available that vary in bulb size, green density, vigor, leaf color, length and hardiness. Their ivory flower clusters appear in spring and are globular to somewhat conical in shape.
Like most veggies these require full sun and thrive in light, fertile, nutrient-rich soil. Regular moisture is needed for best growth. In northerly climates scallions should be sown in summer and in the south they can be sown in fall. They can be harvested in the late winter of spring. Their white somewhat bulbous bases can be lengthened if soil is mounded around the base of the onions; though newer cultivars develop white bases without mounding.
These are some of the best onions for early season vegetable gardens. They can be enjoyed braised or in soups, salads and stir-fries. They develop a sharper taste when subjected to high heat.
9 - 1
6 - 9
A1, A2, A3, 1a, 1b, 2a, 2b, 3a, 3b, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24
Bulb or Corm or Tuber
Full Sun, Partial Sun
18"-24" / 45.7cm - 61.0cm
3"-4" / 7.6cm - 10.2cm
Asia, China, Japan
Spring, Summer, Fall, Winter
Yellow Green, Brown
Green, Blue Green
Blue Green, Dark Green
Edible, Herb / Vegetable
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