How to Grow and Harvest Bunching Onions Allium fistulosum
One of my favorite summer routines is taking daily (or hourly) strolls through my garden, plucking and eating edible leaves as I go.
Probably my all-time-favorite things to eat straight out of the garden are bunching onions!
At the peak of the season, I’d estimate that eat a handful of the leafy tops each day during my garden walks, not to mention the bundles that I chop up and sprinkle in soups, stir fries, and sandwich fillings.
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If you aren’t already growing this enticing crop in your garden, you really should be! Bunching onions are a cinch to grow, strong and enduring, and once established, they can supply a sharp and delicious punch of flavor to your cooking, year after year.
Here’s what’s to come in this article:
What Are Bunching Onions?
Also known as Welsh onions, green onions, Japanese bunching onions, spring onions, and scallions, these are perennial non-bulbing alliums that produce yummy green stems and tiny white roots, year after year!
They have thick, round, hollow stems that are bright green in color, and unique and lovely greenish-white flowers that are slow to develop and bloom through much of the summer.
The leaves have a mild onion flavor and are edible raw or cooked. Larger varieties are similar to leeks, and smaller ones resemble chives. The flowers are edible, with a similarly sharp flavor, though they tend to be a bit dry.
These perennials are so fast and easy to grow that they are often utilized as annuals, harvested completely, and then reseeded in succession over the course of a season. Learn more about succession planting here.
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