Are you looking for a new addition to your fall garden? Versatile and delicious, bunching onions are rapidly gaining popularity with gardeners and chefs alike. In addition to being milder and sweeter than a full-size onion, they are also easy to grow. As green onions only last in the refrigerator for seven to ten days, growing them at home is a great way to have a fresh supply on-hand.
Since ancient times, humans have cultivated onions. Bunching onions (Allium fistulosum) are native to central China and were brought to Europe in the 17th century, then onto North America. Common names include spring onions, Welsh onions, or Japanese bunching onions.
Tips for Growing Bunching Onions
These easy to grow plants tolerate most soil types and will thrive in vegetable, flower, and herb gardens, either in the ground or in containers. The ideal time to plant bunching onions in southeast Texas is from mid-September to mid-November. For a continuous supply, start seeds in small clumps every three to four weeks or start from bulbs during this window. Companion plants include carrots, leeks, chives, strawberries, beets, lettuce, and cabbage.
Bunching onions need consistent moisture and full to partial sun. They are both cold hardy and heat tolerant, making them perfect for growing in our climate. Fertilize frequently, about every three weeks. Do not mound soil around the roots since this can cause root rot. Learn more about how to care for your garden with effective watering, fertilizing, and mulching in our guide to eco-friendly gardening. With proper care, these perennial plants will last in the garden for many years.
Reap What You Sow & Harvest Year-Round
Given their ability to grow in extreme heat and cold, year-round harvesting of bunching onions is possible in our community. Wait for the base to reach ¼ to ½ inch in diameter and for the white shank to grow to at least two inches long before harvesting. The stalks may be trimmed and will grow back so long as the root of the plant remains undisturbed in the soil.
Bunching onions are not only easy to grow and harvest – these nutritious plants are also a good source of vitamins B2, K, C and of calcium and iron. Both the white root area and green stems are edible and delicious. Use in salads, soups, stews, and as an attractive garnish. Once you’ve harvested this versatile plant, this recipe for Judy Joo’s Spicy Scallion and Red Onion Salad is a delicious way to use fresh bunching onions.
