Cannot get Green Bunching Onions to sprout !
raisemybeds
15 years ago
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vic01
15 years agopnbrown
15 years agoRelated Discussions
Can planting onion bunches be delayed?
Comments (7)Well, one thing I might do after pulling some small ones in the spring is chop some of the mature onions and freeze them for stew or scrambled eggs. I did read in the link at the bottom that onions, if stored properly in a cool dry place, will last about five months. Here in Georgia, people wait impatiently for the first wave of Vidalia onions to hit the grocery stores in the spring. There's a rush on for them. They really ARE good, so sweet and flavorful. Wanna' see some trivia about onions? Onion Myths and Facts To keep your automobile windshield from frosting at night, slice an onion and rub the windshield with the onion. The juice will keep it frost-free. To cure baldness, rub head with the onion. The onion juice was supposed to cause hair to grow "thick as thistles." Note: You may have to sleep alone, but at least you'll have hair! To select your husband-to-be from among suitors, it is said that if the name of each suitor is written on an onion and then placed in a cool dark storeroom, the first onion that sprouts will be the man she should marry! Here is a link that might be useful: Onion Hints and Tips...See MoreGreen Bunching Onions
Comments (1)Well, to me "White Bunching Onion" seeds that I buy (usually Burpee) are the same as the "Green Onions" that are sold (in bunches) at the supermarket. The are a type of onion that do not bulb up (a nice white swelling, but not a real bulb like a Walla Walla or some such thing). I start both types (bulbing and bunching) from seed. Here's Wikipedia: "A scallion, also commonly known as spring onion, green onion, or salad onion." Here's a link with a pic. Kris...See MoreGuardsman Bunching Onions
Comments (4)I'm not familiar with Guardsman either, but allium fistulosum - aka green onions, welsh bunching, japanese bunching, negi, etc - are one of my real favorites because they are: 1) easy to grow 2) relatively pest free 3) productive 4) perennial in my climate (and surely Bay Area as well) 5) propagate themselves 6) tasty & versatile in the kitchen 7) good for you 8) can be continuously harvested as cut-and-come again crops 9) easy to grow in containers or garden beds can be grown from the bottoms of storebought produce As mentioned, they will divide themselves once or twice a year. I love the way they look as they look like kids wiggling out of their clothes - see attached pic. They will also flower and reseed themselves... or you can gather seed to start a new bunch elsewhere in the garden. As with most allium seeds, the seed doesn't store very well. If I gather seed, I replant within a month or two, if not immediately. They germinate quickly. We have 2 types, both grown from the bottoms 1/2 inch bottoms cut off of supermarket produce. One is the common 'green onion' type sold in supermarkets. The other is a larger Japanese type, also storebought from a Japanese market. We like the larger ones better, as they have more of that sweet, oniony 'umami' taste. We only have 4 of the bigger plants (up from 2 a month ago) and would like to have more of the large Japanese types. Just planted some old 'Tokyo Long' seed, I am hoping is still viable and some 'Welsh Bunching' I picked up at a seed swap. We'll see what I get from those. The larger varieties of allium fistulosum is often 'hilled up' by various methods to blanch the stems. The Japanese will bury the shaft of their big ones a couple of feet, as the white part melts so nicely in soup. We harvest the outer green leaves almost every day for use in miso soup, salads and other dishes. As we get more of the larger types established, I'll start blanching and using the stems and replant the bottoms....See Morebunching onions
Comments (8)I'm a little late to the topic... I started evergreen bunching onions from seeds about three years ago. I'm happy to report they are still thriving and multiplying here in the Orlando area. I cut them all the time for cooking and fresh use. I have a six-foot row that started as a single row and now is about three-feet wide. It keeps two of us in fresh and cooked onions most of the year; though they get a little tough through the summer and are better cooked. They bloom beautifully every spring and provide lots of seeds for friends. After they bloom, they each split into four or five individual onions. They also split other times of the year, but usually only into two. I've just started some Lisbon bunching onions which Tom MacCubbin (I think it was Tom) says do well here. They form more of a bulb than the evergreens do. BTW, I never have to do anything except provide food and water for them. Pests are nonexistent so far. Hope this helps and I wish you great success!...See Moreraisemybeds
15 years agojessicavanderhoff
15 years agosocks
15 years agonaturegirl_2007 5B SW Michigan
15 years agodeanriowa
15 years agoretiredprof
15 years agoraisemybeds
15 years agoroper2008
15 years agoWendy
15 years agonovice_2009
15 years agoretiredprof
15 years agochloect
15 years agoraisemybeds
15 years ago
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