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Evergreen Hardy Scallions

Botanical Name: Allium fistulosum

$3.95
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# of seeds per packet: 100

Description

65 days. Super easy-to-grow scallions that are winter hardy.  Harvest full plants as bunching onions or cut the leaves to harvest as green onions. Harvested anytime April through November, it is perfect filler for CSA boxes during lean weeks or for gardeners who want hassle-free onions all season long. Grown as an annual or allowed to become a perennial patch - simply divide each perennial clump during harvest and replant. Japanese heirloom hardy to -30⁰. Versatile in the kitchen. White parts are used like bulb onions but are milder while green tops are used like chives. We love them cooked in stir fries, soups, and baked dishes. Grill whole or are great raw in miso soup, chicken salad, dressings or as a garnish. Preserve by freezing. HM, MH

Growing

Growing Instructions (for USDA Zone 5b):

Sow seeds directly (outside) anytime 5/1-9/l, ¼” deep, 1-2” apart in rows spaced 12-18” apart. Slow to germinate, especially in cooler temperatures. Plants will over-winter and will divide to grow in clusters when plants start growing again in Spring. Clumps can be divided in second year or harvested. Be sure to keep patch well weeded, as scallions are not strong competitors.

 Harvest:

Harvest greens anytime by cutting. To harvest whole plants, dig and removing. To grow as a perennial plant, divide plants during harvest and re-plant some whole plants.

 Seed Saving Instructions for gardeners:

Scallions are biennial, and will form flowering seed heads in the second summer after planting. Once the seed heads start drying, harvest into bag and bring inside to finish drying. Separate seeds from chaff by shaking bag or threshing seed heads. Winnow to separate seeds from chaff. Store seeds only once fully dry.  Minimum population 5 plants, 20-50 being more ideal. Isolation distance 800 ft.

Evergreen Hardy Scallions [[start tab]]

Description

65 days. Super easy-to-grow scallions that are winter hardy.  Harvest full plants as bunching onions or cut the leaves to harvest as green onions. Harvested anytime April through November, it is perfect filler for CSA boxes during lean weeks or for gardeners who want hassle-free onions all season long. Grown as an annual or allowed to become a perennial patch - simply divide each perennial clump during harvest and replant. Japanese heirloom hardy to -30⁰. Versatile in the kitchen. White parts are used like bulb onions but are milder while green tops are used like chives. We love them cooked in stir fries, soups, and baked dishes. Grill whole or are great raw in miso soup, chicken salad, dressings or as a garnish. Preserve by freezing. HM, MH

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Growing

Growing Instructions (for USDA Zone 5b):

Sow seeds directly (outside) anytime 5/1-9/l, ¼” deep, 1-2” apart in rows spaced 12-18” apart. Slow to germinate, especially in cooler temperatures. Plants will over-winter and will divide to grow in clusters when plants start growing again in Spring. Clumps can be divided in second year or harvested. Be sure to keep patch well weeded, as scallions are not strong competitors.

 Harvest:

Harvest greens anytime by cutting. To harvest whole plants, dig and removing. To grow as a perennial plant, divide plants during harvest and re-plant some whole plants.

 Seed Saving Instructions for gardeners:

Scallions are biennial, and will form flowering seed heads in the second summer after planting. Once the seed heads start drying, harvest into bag and bring inside to finish drying. Separate seeds from chaff by shaking bag or threshing seed heads. Winnow to separate seeds from chaff. Store seeds only once fully dry.  Minimum population 5 plants, 20-50 being more ideal. Isolation distance 800 ft.

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$3.95 In Stock
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