A Japanese favorite prized for long white stalks bursting with ?avor. A versatile addition to fresh or cooked dishes.
These Japanese scallions are long, slender, and mild. Slice these sweet onions and juicy, bluish-green tops into salads, soups, stews, and stir-fry dishes. Ideal for summer and fall harvests, heat-tolerant plants can be blanched in the garden or a container for 16"–18" long, white, leek-like stalks. Disease resistant to pink root and smut.
Variety Info16"–18" slender, white scallions with bluish-green tops (foliage), growing to 1 ½" wide if given ample space.
8 to 10 weeks before your average last frost date; transplant 4 to 6 weeks before your average last frost date.
4 to 6 weeks before your average last frost date or as soon as the soil temperature reaches 45°F, ideally 60°–85°F, and every 2 to 4 weeks recommended for continuous production. In Mild Climates, sow in fall for spring harvest.