Green onions (scallions or spring onions) are a popular and rewarding vegetable for home gardens. They offer a mild, fresh flavor, and the entire plant, from the green tops to the white root base, is edible. Unlike bulbing onions, green onions are harvested while immature, so there is no single point of “full maturity.” Determining the ideal harvest time involves using chronological guidelines combined with specific visual cues to ensure the best flavor and texture.
Timing the Initial Harvest
Readiness is first gauged by the time elapsed since planting. Green onions grown from seed generally require 50 to 60 days before the initial harvest, allowing seedlings to develop into plants substantial enough to cut or pull. Plants grown from sets (small bulbs) or transplants are ready much sooner, often within four to six weeks of being placed in the soil.
These chronological milestones serve as a reliable general window for when to begin monitoring the crop. Harvesting earlier than this window will yield very thin, mild sprouts, while waiting too long can result in a tougher texture and a flavor that is overly pungent. Since green onions can be harvested at almost any stage, the elapsed time simply signals that the physical inspection for readiness should begin.
Visual Indicators of Maturity
The most important indicators of peak readiness are physical and visible above the soil line. The green tops should stand tall, generally reaching a height of at least six to eight inches before harvest. The white base of the onion, which is the most flavorful part, should have a diameter approximately the width of a standard pencil.
For a slightly stronger flavor, allow the white base to swell up to a half-inch in thickness. The foliage should appear firm and maintain a vibrant green color, indicating active growth and crisp texture. Signs of the green tops turning yellow or flopping over suggest the plant is past its prime or beginning to form a hard bulb. Green onions should maintain a straight, non-bulbing base. This yellowing means the plant is diverting energy away from the leaves and prompts an immediate harvest to preserve quality.
Harvesting Techniques and Continuous Yield
Once visual criteria are met, the harvest method determines if the plant will continue producing. For a continuous supply of fresh greens, the cut-and-come-again technique is the preferred method for partial harvesting. Using sharp shears or scissors, snip the green tops about an inch above the white base and the soil line. Cutting above the growth point allows the remaining base and roots to quickly regenerate new green shoots for a subsequent harvest.
If you require the entire plant, including the white base and roots, perform a full harvest by pulling the whole onion. Before pulling, it is helpful to gently loosen the soil around the plant with a hand trowel or garden fork to prevent the delicate stalk from snapping. Full removal is typically done when thinning a row or clearing the area for a different crop. Choosing between a partial cut and a full pull allows gardeners to maximize yield throughout the growing season.