Scallions or Spring onions

True scallions (Allium fistulosum) that originated in the Far East do not form a bulb. Also known in Australia as spring onions or green onions, these onions are a versatile herb that are used as raw or cooked vegetables In some areas they are sold as shallots, however, true shallots (Allium aggregatum) form a light brown bulb. Scallions are harvested as required as they cannot be stored for long periods. Their pencil-thick stems and hollow green leaves provide a mild flavour used raw in salads, or cooked in many Asian dishes. Chinese herbalists value them for various medicinal properties.
Scallions are easy to grow in all climate zones in Australia, and can be ready to harvest in 8 – 10 weeks. Young seedlings respond well in a compost-rich soil and an application of weak, fermented manure tea watered in several days after transplanting.
Seed of green onions does not keep for long and seed collected for sowing next season will produce a vigorous crop as this seed will have come from plants that have adapted to your local soil and climate conditions. Leave several of your green onion plants to produce seed from their globular flower heads (umbrels).
To save seeds from your spring onions, see Spring onions – saving seed

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One Response to Scallions or Spring onions

  1. Maurice says:

    Last year bought some “everlasting onions”. They are a perennial onion used as a spring onion and they also produce bulbs similar to shallots if not watered over summer. They flower but do not produce seed, instead the plants split in half throughout the year. I started with 5 and now my garden is almost overrun with them! Between them and the perennial leeks I have all the onions I can eat and never have to save seeds.

    I got them through the post from http://living-mudflower.blogspot.com.au/2013/05/perennial-annual-vegetables-for-sale.html

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