Your cart is empty.Onion/Scallion Tokyo Long White (Heirloom)
Zoom View
| Color: | |
| Size: | |
| Brand: | Botanical Interests |
| Style: | BI0218 |
| Our Price: | $1.89 |
| Variety | Stock | Price | Qty | |
|---|---|---|---|---|
| 2.5 gm |
|
$1.89
|
|
Onion Bunching/Scallion Tokyo Long White (Heirloom)
Allium fistulosum
Days to maturity: 65. These scrumptious bunching onions with their long, white stalks resemble slender leeks. Ideal for summer and fall harvests, they can be blanched in the garden for 14" - 16" long white shanks. (See inside of packet for blanching instructions.) Slice these sweet onions and juicy, bluish green tops into salads, or serve whole on a vegetable platter. Not just for Asian cuisine, these onions can be added to soups, stews, and stir-fry dishes.
This packet plants four 10 foot rows.Days to Emerge: 10 - 15
Seed Depth: 1/4"
Seed Spacing: 1/2"
Row Spacing: 12"
Thinning: Not necessary
When to sow outside: RECOMMENDED. 4 to 6 weeks before average last frost or as soon as soil can be worked. Successive sowings every 2 to 4 weeks recommended for continuous production. In mild climates, can be sown in fall for spring harvest.
When to start inside:Not recommended.
Harvesting: Scallions can be harvested anytime during the growing season. Dig up with a hand trowel or garden fork.
Artist: Carolyn Crawford
Allium fistulosum
Days to maturity: 65. These scrumptious bunching onions with their long, white stalks resemble slender leeks. Ideal for summer and fall harvests, they can be blanched in the garden for 14" - 16" long white shanks. (See inside of packet for blanching instructions.) Slice these sweet onions and juicy, bluish green tops into salads, or serve whole on a vegetable platter. Not just for Asian cuisine, these onions can be added to soups, stews, and stir-fry dishes.
This packet plants four 10 foot rows.Days to Emerge: 10 - 15
Seed Depth: 1/4"
Seed Spacing: 1/2"
Row Spacing: 12"
Thinning: Not necessary
When to sow outside: RECOMMENDED. 4 to 6 weeks before average last frost or as soon as soil can be worked. Successive sowings every 2 to 4 weeks recommended for continuous production. In mild climates, can be sown in fall for spring harvest.
When to start inside:Not recommended.
Harvesting: Scallions can be harvested anytime during the growing season. Dig up with a hand trowel or garden fork.
Artist: Carolyn Crawford
 |
send to a friend |  |
print notes |