Scallions, green onions, spring onions and salad onions. Call them what you will, they are simply young onions harvested before the bulb has had the chance to swell.
Spring onions belong to the same family as garlic, leeks, shallots, and chives. The succulent stems with a characteristic ‘bite’ taste fantastic.
I use them a lot in the kitchen – whether raw in salads or cooked in a stir-fry.
You’re not looking for the bulbs to swell and so they require less space. It’s a crop to enjoy during the ‘hungry gap’ too.
White Lisbon is the most popular variety of spring onion and it’s hardy, reliable and great for overwintering. A good one for new growers too.
We are also sowing some Evergreen bunching.
How to grow spring onions
Spring onions can be sown from March to September for a continuous crop throughout the year and August to September is the time to sow spring onions for a spring harvest.
They are very easy to grow. Make drills, 0.5” deep and 6’’ apart and sow the seeds thinly. Cover with soil and water them in.
There’s no need to thin the plants. Pull them when needed in late spring.
Spring onions can be sown in pots and you can even grow them on a windowsill.
What do think? Are you a fan of spring onions? Will you be sowing spring onions this month? Let me know in the comments below, join the conversation on my Facebook page or send me a tweet @spadesharp.
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