Scientific Name: Allium fistulosum

Common Names: Evergreen Bunching Shallot, Spring Onion, Welsh Onion, Bunching Onion

Description

Evergreen bunching shallots are a biennial that continuously forms clusters of up to 10 individually rooted stems when grown over multiple seasons, the offsets will continue to grow after the main stem has finished flowering thus the clump is sometimes considered to be a perennial.  The clusters can be divided and replanted to form new clumps or offsets gently separated from the parent clump leaving it intact in the ground.  This variety has excellent disease resistance.  This variety does not form bulbs.

Uses

The white stem plus about 5cm of the lowest part of the green stem has the best flavour.  The upper green parts have a stronger flavour but can also be used if so desired.  Chop stems and add to Asian stir-fries, vegetable soups and stews, or as a topping for baked bread.  Stem offsets can be harvested when young and used as an alternative to chives.

Germination

Sow bunching shallot seeds 1cm deep spacing planting holes about 25cm apart.  Evergreen bunching shallot seeds take between 7 and 11 days to germinate.  Choose a growing location that receives full sun for fastest growth, spring onions may grow better in part shade if they are exposed to harsh heat or grown in poorer soils.  In cold and temperate regions of Australia sow evergreen bunching shallots from April to August, in subtropical regions sow from April to June.  Spring onions are unlikely to grow well in the tropics.

Cultivation

Bunching onions do not grow well in acidic soil, add dolomite or lime to the soil prior to sowing to maintain an ideal pH between 6.5 and 7.  Dig through an organic fertiliser such as compost or well-rotted manure through the soil prior to sowing to promote vigorous growth.  Water regularly to ensure growth is not stunted.  Evergreen Bunching Shallots take between 6 and 11 weeks from sowing to produce stems large enough to harvest.