Scallions are also called green onions and bunching onions. They are young, mild onions with a long, thin white or red base that has not yet developed into a bulb and long straight green stalks that look like chives. Both the base and the green stalks can be eaten.
Scallions are perennials that form bunches that will multiply each year. You can treat the scallions as an annual and harvest the entire plant each year.
I am growing the following two types of bunching onions from Botanical Interests: 1) Tokyo Long White Scallion is a Japanese favorite that has a sweet flavor. 2) Italian Red of Florence Scallion is an heirloom. This plant is grown in Italy to make pinzimonio which is a selection of raw vegetables that are dipped in bowl of olive oil, salt and red wine vinegar.
Both types of scallions can be sown in early Spring and mature around 65 days. Also, scallions can be grown over the winter in a cold frame. The seeds should be spaced 1/2” apart.
For other members of the onion family, see the blogs titled “Grow Shallots for Sure!” and “Growing Garlic”.