Spring planting doesn’t start when the air feels warm, It...Read More
Tokyo Long White Bunching Onion is an eye-catching Japanese heirloom variety of onion that is resistant to hot weather and tolerant of cold weather. This variety is an excellent choice for small spaces like patios or even large container gardening. Tokyo Long White Bunching Onions have long, slender, pure white stalks and greenish-blue tops. The flavor is pungent and resembles an onion, leek, or scallions. You can grow multiple plants in a small space, hence the term ‘bunching’.
You can harvest and eat the green tops, white stalk bottoms and slim bulbous end of Tokyo White Bunching Onions. If you cut it down nearly to the ground, it will regenerate for additional harvest. Use Tokyo Long White Bunching Onions fresh or cook as you would onions or scallions. It’s great on salads, soups, pizza, eggs, baked potato, stir fry or pasta. Try using in an Asian style stir-fry with shredded Little Finger Carrots and your other favorite veggies.
NAME: Onion (Allium fistulosum)
VARIETY: Tokyo Long White Bunching
DAYS TO MATURITY: 60 – 70 days
POLLINATION: Open Pollinated
TYPE: Annual
HARDINESS ZONE: Zones 3 – 10
SUNLIGHT: Full Sun
SOIL: Fertile, loose soil with a pH 6.1 – 6.5
PLANT HEIGHT: 12 – 16 inches
SPACING: 5 inches apart, clusters of 2 – 4 seedlings
TEMP: 45 – 85 °F
These seeds do not required stratification.
To learn more about Stratification, click here!
Plant the seeds 1/4 inch deep in cell tray plugs 2 months before your last local frost date.
Keep the soil moist and at room temperature (Around 70°F). Germination at room temperature generally takes 10 to 16.
Once seedlings emerge, provide a florescent/LED grow light placed 3 inches above the top of the seedlings, raising the light as the seedlings grow taller.
When the tops begin to flop over, cut them down 3 inches in height to focus growth on the roots.
Before transplanting outdoors, harden off seedlings for several days. Do this by taking them outside during the day and bringing them in at night (Outside temps should be above 50°F when you start this process).
After you have hardened off the seedlings and the outdoor soil reaches at least 50°F, transplant the seedlings in clusters spaced 5 to 6 inches apart, in rows 12 inches apart.
You can plant multiple seedlings together, hence ‘bunching’.
Prepare your garden bed by removing weeds & rocks, adding compost, and making sure the bed is located in a full sun area.
Once temps are consistently 50°F or higher, sow two or three seeds spaced every 3 inches.
Once seedlings emerge, thin the seedlings clusters 3 to 6 inches apart, depending on the desired size.
Onions need moisture, especially in their first weeks of growth, and they cannot fight against weeds; mulching onions can help with both moisture and weed control.
If your area has a short growing season, starting your seed indoors is recommended.
These onions can be grown in fall or spring when temperatures are above 50°F.
Onions are heavy feeders; side dress with fertilizer about six weeks after planting.
Tokyo White Bunching Onion bulbs generally can be harvested any time after 60 days.
The longer the bulbs remain in the ground, the stronger the taste will be.
Bunching onions have slender roots and start to form scallions in a few weeks; harvest as tender scallions at 6 to 8 inches tall or wait for slender 16 to 18 inch stalks to grow.
