Scallions, also known as green onions or bunching onions, are popular in home gardens due to their simple cultivation and potential for year-round harvest. These members of the Allium family are grown primarily for their hollow, green leaf stalks and their immature white bases. The timing of harvest is flexible, allowing gardeners to choose between pulling the entire plant or using a sustainable cutting method for continuous growth. This choice depends on the desired use and the preference for a perpetual supply versus a complete harvest.
Determining the Right Time
The readiness of scallions for harvest is determined more by visual size than by a strict calendar date. From the moment seeds are sown, most varieties are ready for their first harvest within 60 to 80 days, though planting sets or transplants can shorten this time significantly. The most reliable visual cue is the height and diameter of the green stalks.
A scallion is typically ready to be picked when the green tops reach a height of at least 8 to 12 inches. The white base of the stalk should simultaneously have a diameter between one-quarter and one-half inch, often described as the thickness of a pencil. Harvesting at this stage ensures the flavor is mild and the texture is succulent.
Harvesting for Continuous Regrowth
For home gardeners seeking a steady supply of fresh greens, the cut-and-come-again method is the most efficient harvesting technique. This practice relies on the plant’s ability to regenerate its leaves from the root plate, allowing for multiple harvests from a single planting. To perform this cut, simply use clean scissors or a sharp knife to slice the green stalks approximately one inch above the soil line.
Leaving this small basal section intact is crucial because it contains the growing point and the root system necessary for quick regeneration. The plant will rapidly dedicate energy to producing new green shoots, often providing a usable second harvest within two to three weeks. To maintain the health and vigor of the entire clump, only harvest the largest outer stalks or take no more than one-third of the total plant material at any one time.
This selective cutting ensures the plant retains enough photosynthetic surface area to gather energy, preventing the root system from becoming depleted. By periodically side-dressing the remaining root base with fresh soil or organic fertilizer, you can encourage the continued production of new, flavorful scallion greens throughout the growing season.
Harvesting the Entire Bulb
The alternative method involves harvesting the entire plant, which is often chosen when thinning out a densely planted row or when a slightly larger white base is desired. This technique provides the benefit of using both the green tops and the entire white shank, but it also ends the life of that specific scallion. To remove the entire plant, use a hand fork or trowel to gently loosen the soil around the clump.
Loosening the soil prevents the tender stalks from breaking off prematurely and minimizes damage to the root system while pulling. Once the soil is loose, grasp the base of the plant and gently pull the entire scallion, including the roots, from the ground. This full removal is necessary when a planting has become overly crowded, as it creates space for the remaining scallions to mature.
Gardeners often choose this complete harvest method when the plants show early signs of potential over-maturity, such as yellowing of the leaf tips or a noticeable toughening of the stalks. Pulling the entire plant before it bolts—or sends up a flower stalk—ensures the best texture and flavor before the plant’s energy is diverted to reproduction.