Secrets to growing green onions

Shallot, scallion, green onion, spring onion… if ever there was a vegetable with an identity crisis, this is it. Whatever you call it, it’s easily one of the most useful and versatile plants you can grow. For the record, the most appropriate name for the plant I’m referring to is green onion or scallion – the one with long green stalks that fade into soft white ends and never swell into a bulb. They’ll grow just about anywhere, with a little care – they really don’t ask for much. You can harvest them almost year-round, whether in the ground or in a pot on a balcony.

Getting started
There are two simple ways to grow green onions – by re-shooting or by sowing seed. If you’ve bought a bunch of green onions from the greengrocer or supermarket, simply cut off the bases and plant them in a garden bed or pot and they’ll reshoot.
Growing green onions from seed is just as easy and can give a better result, allowing you to produce a bounty of young tender plants. Be aware though that the seed must be fresh – anything older than a couple of years can be unreliable. It’s worth letting a few plants flower and set seed each year so you always have a fresh supply on hand. Sowing times vary slightly depending on your climate. In warm temperate areas you can sow almost year-round. In cooler regions, avoid the coldest months, and in hot climates, sow from autumn to spring. You can sow directly into a well-prepared bed in shallow furrows, scatter seed over the surface of a pot and lightly cover with mix, or start them in multicell punnets, using a good quality seed-raising mix.
Learn more about sowing, growing and harvesting green onions – get your copy of our July issue, out now.

Image: iStock