Scallions or bunching onions provide the same pungent flavor as bulb onions, but they remain slender and do not form bulbs. They take up little space, are easy to grow and can be ready to harvest less than two months from planting
The most nutrient dense parts of onions are their leafy green tops, which contain high levels of vitamin K, A, C and B-complex. The antioxidants in scallions help reduce cholesterol production and blood pressure and have antibiotic effects.
Bright green, upright leaves add a spiky texture to the garden or mixed container. Each plant requires little space, so scallions are easy to tuck in between other garden plants or into pots where space is limited.
Sow seeds directly into the garden or containers in early spring a few weeks before last frost date. Plant seeds about 1/2″ deep and 1/2″ apart in fertile, moist soil. Keep well watered and weeded. Thin to 1″ to 2″ apart and use the thinnings in the kitchen. For a fall crop, sow again in midsummer. If you prefer scallions with a long white section, hill the young plants with soil as they grow.
Harvest & Keeping
Harvest scallions as needed from spring through summer. Unless the soil is very loose, it helps to loosen it with a garden fork before pulling up the scallions. They will keep in the refrigerator for a week or so when wrapped in a damp paper towel and sealed in a plastic bag.
Some people have difficulty digesting raw onions.