Frequently Bought Together
Description
Green onion’s clusters of long, slender 12–14" white-fleshed stalks with “spring green” tips are marvels of crisp, mild flavor. Indispensable for salads, soups, pasta, and fish dishes. Excellent stir-fried with ginger and chile, or simply braised with butter. Sow a new crop every two weeks through the season and overwinter for a springtime harvest. Very cold-hardy, disease-resistant.
How to Grow
Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating.
Ample water is important at all stages of growth, especially when bulbs are forming. Onions are shallow rooted and tend to dry out during periods of drought. The best method to water is by ditch or furrow irrigation. This provides water to the roots while keeping the tops dry. If the tops are regularly wet they are more susceptible to disease.
Onions are heavy feeders, side dress with fertilizer about six weeks after planting.
Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
Tips
Pick green onions (scallions) when plants reach 6-8" tall, while the stalks are still white at the bottom and fairly thin.
When harvesting onion bulbs, about 100 days from sowing, bend the tops over when about ¼ of the tops have already fallen over and turned yellow. After a few days, pull the bulbs and cover them with the foliage to prevent sunburn.
Allow onions to dry in the garden for up to a week, then cure them indoors in a warm, dry place with good air circulation for 2-3 weeks. Then cut off the foliage, leaving 1" above the top of the bulb.
Clean the bulbs by removing dirt and any of the papery skin that comes loose when you handle them.
Put bulbs in mesh onion bags or old pantyhose and store in a cool, dry location. Check occasionally for any wet spots or mold and remove any damaged bulbs immediately to protect the rest.
All onions lose their pungency when cooked. To neutralize the flavor, sauté, parboil or microwave the onions briefly before adding to your recipe.
To minimize the discomfort of onion tears while chopping onions, work fast (but carefully!) and work closely to the kitchen fan. You can also use a food processor.
Besides fresh storage, small onions may be canned by the hot pack method.
Chopped, sliced or grated onions may be quickly dried in a food dehydrator and stored in air-tight containers on the pantry shelf.
Small whole onions may also be pickled, while larger ones may be used in mixed pickles or to flavor cucumber or tomato pickles.
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