Green onions are a versatile culinary herb, valued for their mild flavor and tender texture. They are a popular choice for home gardeners because they are easy to grow. Understanding the various stages of their growth cycle is helpful for successful cultivation, whether starting them from seed or regrowing them from kitchen scraps.
Understanding Green Onion Growth Stages
Green onions can be cultivated by sowing seeds or regrowing root ends from harvested plants. Each method presents distinct phases. The entire plant is edible at all stages, from initial sprout to mature tops.
Growing From Seed
Green onion growth from seed begins with germination. Seeds typically sprout within one to two weeks, with warmer soil temperatures promoting faster germination. Consistent moisture is important for successful sprouting.
After germination, the seedling stage emerges. The first shoots appear as thin, grass-like structures. These delicate sprouts are easily damaged, requiring careful handling if transplanting.
In the young plant stage, initial thin shoots begin to thicken and become more established. Some growers thin seedlings to 1 to 2 inches apart for proper development, although planting in clumps can provide mutual support.
The mature plant stage is reached when green onions are robust enough for harvesting. This typically occurs when plants are 6 to 8 inches tall and stalks are about pencil thickness. Most varieties are ready for initial harvest 60 to 80 days after seeding.
Regrowing From Scraps
Regrowing green onions from white root ends is a simple method. Place the root end (1 to 2 inches of the white part with roots attached) in a small jar or glass with water covering the roots. New green shoots often emerge from the center within a few days, sometimes as quickly as 24 to 48 hours.
A rapid growth phase follows. New green shoots elongate noticeably and grow very fast. Changing the water every few days helps prevent rot and provides a fresh environment.
Regrown shoots reach a mature stage, suitable for harvesting. While thinner than those grown from seed, they offer a mild, flavorful addition to dishes. After shoots are 4 to 5 inches long, plant them into soil in a pot or garden bed, as they will weaken if kept in water indefinitely due to nutrient lack.
Harvesting and Continuous Growth
Green onions allow for continuous harvesting, providing a steady culinary supply. Harvest when leaves are 6 to 8 inches tall. For a milder flavor, harvest less mature greens.
To harvest and encourage regrowth, snip the green tops with scissors or a knife. Cut 1 to 2 inches above the root base or soil line, leaving the root system intact. This allows the plant to resprout new leaves.
Green onions can typically be harvested multiple times from the same plant. Factors influencing continuous growth include adequate sunlight, consistent moisture, and sufficient soil nutrients. Green onions are hardy and can survive through various seasons, especially if grown as perennials, providing ongoing harvests.