Green onions (scallions, bunching onions) are harvested young for their slender white bulbs and green stems. Grow from seeds or onion sets (transplants). Choose varieties that only mature as green onions, or harvest bulb-forming types early.
Plant as soon as soil can be worked in spring. Onions prefer loose, well-drained soil.
Seeds: Least expensive but slowest. Sow in full sun, cover with ½–¾ inch soil, keep evenly moist. Weeds can dislodge tiny seedlings.
Onion sets: Easier. These are year-old seedlings sold in bunches. Plant in full sun, 1–1.5 inches deep.
Space 1–2 inches apart for green onions; 2–3 inches if letting some mature into bulbs. Harvest every other one to let the rest grow.
Harvest timing is flexible—pull after a couple of weeks to a month, whenever they reach desired size.
Place the white bulb (roots down) in a glass with water covering roots. Set in a sunny spot, change water every couple of days. Regrow greens for a couple of weeks until flavor fades.
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