An heirloom Japanese, perennial bunching onion; talks grow and divide from the base. Mild and tasty. These are an essential ingredient in both Oriental and American foods. A non-bulbing white type. Also known as scallions, bunching onion have clusters of 4-9 leek-like stalks are non-bulbing and versatile. Crisp and tasty, this onion continues to grow and form new shoots throughout the growing season.
Onion – Tokyo White Bunching – Allium fistulosum
Soil & Water: Onions prefer loose, fertile, friable, well-drained soil with plenty of added organic matter. Their shallow root system is sensitive to fluctuations in water. Mulch to conserve water and control weeds.
Planting & Growing: Sow seed in spring, or plant in fall to overwinter in the north. Bunching onions are hardy and survive winter temperatures as low as -30F. If wintered over, divide clumps and spread out in spring. These hardy onions are slow-to-bolt and are PR, thrip, and smut resistant. Bunching onions go to seed each season, so they will reseed year after year if you keep the weeds out.
Harvesting & Storage: Harvest bunching onions as soon as they’re large enough to eat.
Product image via: Peaceful Valley Farm Supply