These Japanese scallions are long, slender, and mild. Slice these sweet onions and juicy, bluish-green tops into salads, soups, stews, and stir-fry dishes. Ideal for summer and fall harvests, heat-tolerant plants can be blanched in the garden or a container for 16"–18" long, white, leek-like stalks. Disease resistant to pink root and smut.
• Botanical Name: Allium fistulosum
• Days to Maturity: 65 days
• Family: Alliaceae
• Native: Likely originated in eastern Asia
• Hardiness: Allium fistulosum is perennial in USDA 6-9, although 'Tokyo Long White' is often cited as not as hardy as other cultivars, and is best grown as an annual.
• Variety Information: 16"–18" slender, white scallions with bluish-green tops (foliage), growing to 1 ½" wide if given ample space.
• Type: Bunching/Scallion
• Attributes: Good for Containers
• When to Sow Outside: 4 to 6 weeks before your average last frost date or as soon as the soil temperature reaches 45°F, ideally 60°–85°F, and every 2 to 4 weeks recommended for continuous production. In Mild Climates, sow in fall for spring harvest.
• When to Start Inside: 8 to 10 weeks before your average last frost date; transplant 4 to 6 weeks before your average last frost date.
• Days to Emerge: 10 –15 days
• Seed Depth: ¼"
• Seed Spacing: ½"
• Row Spacing: 12"
• Thinning: Not necessary unless thicker whites are desired
• Harvesting: For repeated harvests of bunching onion greens, clip plants about an inch above the soil surface, and they will regrow. After cutting, apply fertilizer that is higher in nitrogen than phosphorus and potassium to encourage rapid regrowth. Bunching onions of the species Allium cepa can also form a bulb if given the time and space. To grow bulbs, harvest entire plants, leaving 3"-4" of space between the plants you want to remain and produce bulbs.