Grow these varieties for their delicious tops. All can be sown from Spring through Fall for a continuous harvest; or even try an Autumn sowing for a very early Spring harvest.
Easy and useful perennial herb with delicate onion taste. Showy edible flowers. Survives anything: drought, standing water, poor soil, etc. Near ideal indoor herb. Good garden companion, helps repel aphids.
Hiro Haba. Somewhat like chives, with broad, deep green leaves up to 14” long. The leaves, buds and stems are all edible, with a garlic-chive flavor. Used in soups, stir-fries and salads.
Beautiful deep red stalks--color extends several layers down. Decorative and mild flavored, has a sweeter taste than green onions. Very ornamental in salads. Succession-sow spring through summer.
Best white keeper. Handsome medium-size globe. Flesh is fine-grained, very firm and snowy-white with a mild pungent flavor. Can be used as a bunching onion and as Autumn onions. Preferred by restaurants whenever available. Needs long days.
Perennial. Native of Siberia. Likes deeply-dug rich loam; keep watered and weeded until established. Grow like Chives. Flavor is a little stronger than Chives and milder than Onion. The tops are available throughout the Winter.
Very popular, very quick-growing. Blue-green shanks grow 5-6" long, very attractive, can be overwintered if mulched. Delicious, mild flavor.