Enjoy colorful salads and sautées with our unique blend of tender-crisp green and red scallions with straight stalks and juicy flesh. Bred for high quality, heat tolerance and disease resistance, they are perfect to spring plant and harvest well into summer. Pull them as needed to eat fresh for weeks and add an aromatic sweet zing to everyday meals wherever you crave a mild onion flavor. Plant their pretty colors again in late summer for a long standing fall crop.
EASIEST TO START OUTDOORS
Plant scallions throughout the spring and again in mid to late summer for fall harvests. Sow seeds in well-worked, fertile soil in full sun. Space seeds 1 inch apart in rows 8 to 10 inches apart, or broadcast evenly for bed planting. Cover 1/2 inch deep and firm soil well over seeds. Be sure to keep soil evenly moist to ensure good germination.
THIN OR TRANSPLANT
Space 1 to 2 inches apart, allowing plants room to mature.
Scallions take up little garden space, so tuck several rows around beds of lettuce, spinach or radishes. Make several plantings a month apart to have a constant supply for spring and summer meals. Prepare soil well with lots of aged manure or compost before planting. Keep evenly moist and weed carefully when plants are young. Mulching to conserve soil moisture and suppress weed growth is a good strategy.
HARVEST AND USE
To get the most out of your crop, start by using tender, mild-flavored early thinnings in salads, then continue thinning gradually so mature scallions stand an inch or two apart. These colorful scallions are best if harvested at 10 to 12 inches tall or before they send up bloom stalks, which makes the stems turn tough and too spicy.