Though many gardeners harvest young onions for fresh use and call them scallions, a true scallion belongs to the related species, Allium fistulosum, commonly known as Japanese bunching onions. They can be grown like regular bulb onions on either a spring or fall planting schedule, sown 1/4 inch deep in rows eight to twelve inches apart. We have had good results with Summer Bunching, White Spear, and Red Beard, an unusual red-skinned cultivar. Japanese gardeners blanch these types by hilling, just as we do with leeks, to produce the special “nebuka” onions sometimes seen in Oriental markets in this country. The hardiest varieties, like Evergreen Hardy White, White Welsh, and Red Welsh, will form perennial non-bulbing clumps, like an oversized chives plant, in all but the coldest climates. To maintain a clump of perennial scallions, pull the clump at harvest time, separate the stalks, and replant a few; they will regrow into a clump by the following season.


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