White Scallion

These early white scallions form 30-40 cm high perennial plants with a mild sweet flavour. Often grown biennially, they produce long, slender white stems with green leaves and slightly swollen stem ends. Sow from March to July and harvest from June to October.

Scallions, also known as green onions or bunching onions, are a tasty perennial vegetable. They belong to the Allium family, along with garlic, onion, shallot and chives. Like chives, they form clumps of fine, hollow cylindrical stalks (scapes) and leaves. They are generally grown for two to three years, after which they become less productive and need to be divided. In regions with milder winters, it is possible to harvest the leaves all year round. When left to go to flower, scallions produce pretty white pompoms that hover over the leaves. Both leaves and stems are delicious finely chopped and served with omelettes, quiches and fish dishes. Scallions are rich in antioxidants, minerals and vitamin B.

Harvesting: scallions can be harvested at all growth stages, from June to October, about 3 months after sowing. Either snip off a few leaves with scissors or harvest the whole stem.

Conservation: scallions can be kept for a few days in the refrigerator or for a few months when dried or frozen. Nevertheless, for a fuller aroma they are definitely best eaten fresh!

Good to know: We recommend mulching as this reduces the need to water and weed your plants. Growing scallions alongside carrots will protect the latter from carrot fly. However, avoid growing them too close to vegetables belonging to the Fabaceae family (beans, peas, broad beans).

Even if the vegetable garden is first and foremost a place for growing great quality veg, it’s always a good idea to leave a bit of room for flowers. Growing flowers alongside your vegetable plants will make your general gardening experience more enjoyable and is a great way to attract pollinators and repel garden pests! Flowers such as gaillardia, marigolds, zinnias, cosmos or nasturtiums can be sown in and around the rows of vegetables. Herbs such as dill can be very useful also. Bear in mind that some companion plants self-seed easily and can be a bit invasive (borage, chives, lemon balm etc.)