Bunching onions are called by different names, including green onions, scallions and spring onions.
Bunching onions can be grown outdoors from seed when the soil temperature is at least 50 degrees F. You can also start seeds indoors about 8 to 10 weeks before your planting date and transplant outdoors.
Space plants at least 1 inch apart from each other. Water enough to keep the soil evenly moist.
Keep weeds away from onion plants. Try spreading mulch, such as chopped straw or leaves, around plants to help keep out weeds and hold in moisture.
Season and Location
Plant in fertile, well-drained soil in full sun or part shade.
Container Gardening
Bunching onions grow well in containers.
Choose a container at least 6 inches deep with holes near the bottom for water drainage.
Place container outdoors in full or part sun or indoors near a sunny window.
Leave enough space between plants and keep weeds away.
Do not grow onions in the same soil each year.
When to Plant and Harvest Bunching Onions in Oregon
Coast: Plant January through May to harvest in March through July.
Western Valleys: Plant March through May to harvest in June through July.
Central/Eastern (high elevations): Plant May through June to harvest July through August.
Columbia and Snake Valleys: Plant Feb through April to harvest April through June.
Some Types to Grow
He-shi-ko, Ishikura, White Lisbon
When and How to Harvest
Harvest any time after the plant is 6 inches high.
Cut off leaves as desired and they will grow back several times during the growing season.
When ready to pull up the entire plant, loosen the soil around the onion with a fork.
Remove soil from the roots and trim them. Rinse and dry the onions before using or storing.
Storage and Cooking
Bunching onions are a common ingredient or garnish in many recipes. The green part is mild and sweet; the white part has more onion flavor.
Store bunching onions in a plastic bag in your refrigerator for about 1 week.
For longer storage, bunching onions can be frozen to use in cooked dishes. Chop, put on a baking sheet and freeze until firm. Move to a labeled freezer container and use within 4 months.
