Spring onions, also known as salad onions or scallions, are delicious when young, becoming more pungent as the stems enlarge and start to bulb. Eat them freshly pulled, uncooked, in salads. Both the white bulb and the green leaves are eaten. Sometimes they are chopped & added to a hot dish just before serving.
Successional sowings throughout the season give a constant supply.
Sow seeds March to August, every 3 weeks for continuous crops. Sow seeds thinly 1-2cm (½ to ¾in) deep, ideally in broad drills. Allow 30cm (12in) between drills.
Soil should be fertile, dug & broken down to a fine seedbed.
No thinning is necessary.
Water well, do not allow to dry out
Weeds should be hoed out between the rows when they are small. Pull out any weeds appearing in the drills.
Harvest: May to October, later sowings may remain through to December if weather remains mild. Harvesting can usually start 6-8 weeks after sowing.
Spring onions are a useful salad veg to grow in the garden.