![]() The white portion should be at least two inches long. Use size as your guide, and also refer to your seed packet to determine how many growing days your variety needs to reach maturity. You’ll know the scallions are ready to pick at full size when the stalks are between a quarter and half an inch wide and the green tops are 10 to 12 inches tall. I don’t bother with blanching because I enjoy cooking with both the white and green portions of scallions, but if you prefer the white part of the stalks, it’s a good idea. ![]() Once the green tops are about six inches tall, mound two inches of soil around the base of the stalks a couple of times before harvest, once every two or three weeks. Pull Bunching Onionsĭuring the growing season, if you want the white parts of the stalks to be longer, be sure to hill a couple of inches of soil around the green stalks to “blanch” the portions growing beneath the surface. You can use these in place of chives in hot dishes, herb butter, and salads. Wait until they’re at least four or five inches tall, and then cut only one or two from each clump, leaving the bottom inch of the stalks in place. You can treat yourself to a bit of onion flavor before the scallion plants are fully mature by clipping a couple of the green stalks growing above the ground. If you’re not planning to regrow a second harvest you can also gently pull individual microgreens by hand, and snip the roots off once they’re out of the soil. Make sure to use sanitized scissors to snip the microgreens about half an inch from the soil line. You can learn more about growing microgreens indoors in our guide. Because the green stalks grow from the base up, you can snip some and they’ll regrow, providing a second and sometimes a third harvest. They’ll take about 15 to 22 days to get tall enough to pick. Scallions are popular to grow as microgreens, sown thickly on the surface of a growing medium, and harvested when they’re just two or three inches tall. Now that we’re all clear on which type of allium we’re dealing with, let’s get to the good part: Harvesting these onions at their peak of flavor. And they mature more quickly than storage onions, usually within 50 to 70 days of sowing, depending on the variety. Scallions, on the other hand, don’t last long in storage, maybe a few days in the fridge. cepa varieties are picked while they are immature for immediate use, while others are dried and cured for storage. But these varieties will form fat bulbs if left to mature, which often takes 100 or more days. To add to the confusion, many folks also refer to spring onions as scallions. cepa varieties harvested at an immature stage. They’ll spread and come back year after year if you don’t pull up the whole plant at harvest time. And while you can grow them as annuals and harvest them that spring, the plants are perennials.
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