Bunching onions, commonly recognized as scallions or green onions, are an excellent choice for home gardeners due to their simplicity and fast growth cycle. These versatile members of the Allium family are cultivated specifically for their flavorful green stalks and mild white bases rather than the large, dry bulbs of storage onions. Their ability to produce multiple harvests from a single planting makes them a rewarding and sustainable crop for any garden or container setup. Cultivating these onions successfully requires understanding the proper harvesting techniques to maximize their perennial potential and ensure a continuous supply.
Knowing When Bunching Onions Are Ready
Bunching onions are edible at any stage of growth, but peak flavor and texture are achieved at a specific size. Plants are typically ready to begin harvesting around 60 to 80 days after planting, depending on the specific variety and growing conditions. The first visual indicator of readiness is when the stalks reach a height of approximately six inches, offering a tender and mild flavor.
For a more substantial harvest, allow the plants to grow until the white base thickens to about the diameter of a pencil (1/4 to 1/2 inch). At this stage, the green tops are often 10 to 12 inches tall, providing a richer, more pronounced onion flavor. Unlike bulb onions, you do not need to wait for the tops to flop over before harvesting, as this is a non-bulbing type of Allium. It is beneficial to harvest them before the plant attempts to flower, as the stalks can become tougher and less palatable once a flower scape is produced.
Harvesting for Continuous Regrowth
The most sustainable method for harvesting bunching onions is the “cut and come again” technique, which encourages multiple yields from the same plant. This practice relies on the plant’s natural ability to regenerate new shoots from its intact root system. To perform this, use a sharp, clean pair of scissors or a knife to cut the green leaves.
The cut must be made carefully above the white base to ensure the plant’s meristematic tissue remains in the soil. Leave at least one inch of the white base and all of the roots completely undisturbed. This remaining section contains the energy reserves and growth points necessary for rapid regrowth. Under ideal conditions, a fresh crop of green tops will be ready for harvest again within a couple of weeks, allowing for continuous harvesting throughout the growing season.
Harvesting the Entire Plant
While continuous regrowth is popular, a gardener may choose to harvest the entire plant, including the white base, when a recipe calls for the whole scallion or when thinning out crowded rows. You should wait until the white base has reached the desired pencil-thin diameter before attempting this method.
To remove the whole plant with minimal disturbance to neighboring onions, gently loosen the soil around the base of the selected plant. Using a hand trowel, carefully dig a few inches away from the stalk before wiggling the tool to free the root ball. Pull the entire stalk straight up from the ground once the soil is sufficiently loosened. This technique prevents unnecessary damage to the roots of adjacent plants that you intend to keep growing.
Storing and Preparing Your Harvest
Proper post-harvest handling of bunching onions preserves their crisp texture and fresh flavor. Immediately after harvesting, rinse the stalks under cool running water to remove any clinging soil or debris. Gently pat the onions dry to remove surface moisture, which can accelerate spoilage in storage.
For short-term storage, wrap the white bases and roots in a slightly damp paper towel. Place this bundle inside a loosely closed plastic bag or container and store it in the refrigerator’s crisper drawer. Stored this way, the fresh onions should maintain quality for up to two weeks. For longer preservation, the green tops can be chopped and frozen in an airtight container, allowing them to be added directly to cooked dishes like soups and stir-fries.