Scallion

Scallion (Allium fistulosum), also called Welsh onion, is an edible, bulbous perennial that stays green for most of the year and produces creamy-white flowers in mid-summer. The plant grows 50 to 100 cm (about 20 to 39 inches) tall and spreads 10 to 50 cm (about 4 to 20 inches) wide. It has a hardiness rating of H3.

Sow seed in early spring for summer use, or in July or August for fall and spring use. Sow it ¼ to ½ inch (6 to 13 mm) deep in rows, in bands 2 to 3 inches (5 to 8 cm) wide, with the seed about ¼ inch (6 mm) apart. For a denser start, sow 6 to 8 seeds per cell in 72-cell trays. Thin plants to about 1 inch (2.5 cm) apart only if you need a large diameter. Give the plants full sun and fertile, well-drained soil.

You can also regrow store-bought scallions. Stand the white bulbs with roots in shallow water in a warm, sunny spot and change the water weekly. Green shoots should appear in a week or two.

Keep the soil moist but well drained. Remove old flowered stems and foliage as needed.

This plant may be susceptible to allium leaf miner and onion fly, and to onion white rot and onion downy mildew.

Clip the new shoots as needed for cooking or garnish. The bulbs will keep producing shoots for a few months.