Scallions (Allium fistulosum) are an easy-to-grow perennial vegetable that gives you a 2nd harvest of green onions. Just start them from seed or harvest and replant the baby bulbs called "sets." The scallion's white bulb, surrounded by long green leaves is Nantes type. Scallions are a type of bunching onion, an edible plant from the same family as garlic and leeks. Allium fistulosum is native to North-West Asia, but it's been cultivated in greenhouses and gardens all over the world for more than 3,000 years.
Scallions can grow as perennials in mild climates. Scallions are good for you. One large scallion has only 16 calories, 0 grams of fat, and 1 gram of sugar. It's a great source of Vitamin C, folate, fiber, calcium, and potassium. And best of all, it tastes good too! Scallions are best grown from seed, but you can also plant individual "sets." Sets are baby bulbs that have been harvested in the fall or spring, then replanted in the soil.
To plant scallions from seed, start indoors 8 weeks before your last spring frost, or direct sow into loose soil once the ground has reached 50 degrees Fahrenheit. Scallions need full sun and well-drained soil. Keep the soil moist and fertilize every 4 weeks with a high nitrogen fertilizer like fish emulsion or manure tea.
Once the scallions reach about 8 inches tall, use scissors to cut off the green leaves, leaving just an inch or two of the white stem exposed. This allows more energy to go into forming a larger bulb. Continue harvesting scallions as you need them throughout spring and summer. Scallions are ready to harvest when the tiny white bulbs are about 1/2-inch across. Harvest only the outside stalks, leaving the others to continue growing.
To keep your scallion bed productive longer, you can divide your plants every 2-3 years. Dig up the bulbs and separate them into individual plants or smaller clumps. Replant right away or put in a container for winter storage.
Scallions are great no matter how you cook them. Use them raw, or add a little water to the pan and cook just long enough to soften their flavor. They're good in rice, pasta, soups and stews, salads, and stir-fries. But they truly shine when you use them as a replacement for garlic. That makes cooking more fun for both adults and kids. Scallions are great in soups, stews, stir-fries, salads, and sandwiches.
Global bunching onion production
According to the latest data from the Food and Agriculture Organization of the United Nations, global production of bunching onions has increased steadily in recent years. In 2013, global production was estimated at 3.2 million metric tons, up from 2.8 million metric tons in 2012. The majority of bunching onion production takes place in Asia, with China, India, and Japan being the top three producers. Other major producing countries include Egypt, Mexico, and the United States.
The bunching onion, also known as the scallion or green onion, is a type of onion that is harvested before it reaches full maturity. The bulbs are small and white, with long green leaves. Bunching onions are used extensively in Asian cuisine and are also popular in many other parts of the world.
While bunching onions can be grown in a variety of climate conditions, they prefer warm weather. The bulbs are typically planted in the spring, and harvesting takes place several months later. Bunching onions can be harvested by hand or using mechanical harvesters.
The global production of bunching onions has been on the rise in recent years, due to increased demand from both domestic and export markets. In 2013, China was the largest producer of bunching onions, with an estimated production of 1.5 million metric tons. India was the second largest producer, with an estimated production of 1.2 million metric tons. Japan was the third largest producer, with an estimated production of 0.5 million metric tons.
The United States is one of the major importers of bunching onions, due to the popularity of Asian cuisine. In 2013, the United States imported 0.4 million metric tons of bunching onions, mostly from Mexico. Other major importers of bunching onions include Canada, the European Union, and Russia.
The global production of bunching onions is expected to continue to grow in the coming years, due to the increasing popularity of Asian cuisine around the world. Additionally, the development of new mechanical harvesters that can harvest larger quantities of onions in a shorter period of time is expected to boost production levels.