Evan-Amos / Public domain
Green onion
Overview
Also called scallions or spring onions, green onions are harvested before the bulb fully develops, prized for their mild flavor and versatile crunch. They are among the fastest and easiest alliums to grow, ready in as little as 60 days from seed. Many varieties are perennial, forming ever-expanding clumps that can be harvested year after year.
Mentioned in The Mycelial Grimoire
Posts on the Grimoire that reference Green onion.
How to Grow Green onion
Plant it in rich, moist, well-drained soil, at a slightly acidic pH of 6–7.
Exact sowing, transplanting, and harvest months shift by climate zone — the planting calendar below lays them out for cool through hot regions. Match it to the right spot, and the rest is mostly patience.
Companion Planting & Soil
Green onion grows well alongside carrot, lettuce, beet, tomato, and cabbage — but keep it clear of bean and pea.
Good Companions
Avoid Planting Near
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Cold (1-2) | Direct Sow | May — Jul | Direct sow after last frost; succession sow every 2-3 weeks |
| Cold (1-2) | Harvest | Jun — Sep | Harvest at 6-8" tall; about 60 days from sowing |
| Cool (3-4) | Direct Sow | Mar — Aug | Succession sow every 2-3 weeks for continuous harvest |
| Cool (3-4) | Harvest | May — Oct | Harvest in about 60 days |
| Moderate (5-7) | Direct Sow | Feb — Sep | Succession sow every 2-3 weeks; nearly year-round |
| Moderate (5-7) | Harvest | Apr — Nov | Harvest as needed; regrows from roots if cut above base |
| Warm (8-9) | Direct Sow | Sep — Apr (wraps) | Sow fall through spring; avoid summer heat |
| Warm (8-9) | Harvest | Oct — May (wraps) | Harvest fall through spring |
| Hot (10+) | Direct Sow | Sep — Mar (wraps) | Cool-season crop; succession sow every 3 weeks |
| Hot (10+) | Harvest | Nov — Apr (wraps) | Harvest during cool season |
Uses
In the Kitchen
In the kitchen, green onion turns up in more than one form: raw garnish for virtually any savory dish; grilled whole with oil and salt; essential in Asian, Mexican, and Middle Eastern cuisines.
Medicinal & Folk Use
In herbal and folk tradition, it has been valued in several ways: mild antimicrobial and anti-inflammatory properties; rich in vitamin K and vitamin C; quercetin content supports immune health. These are traditional uses, not medical advice.
Beyond the Garden
Green onion earns its keep past the plate, too: quick-growing intercrop between slower vegetables; pest-deterrent companion plant.
