Bunching onion 'Kaigaro'

Allium fistulosum

Fast grower with a mild, pleasant taste reminiscent of leeks. The stem is long and wide. Both the white onion base and the tasty, hollow green leaves can be eaten. The leaves have a milder taste than the base. Excess can be frozen. Used in salad, soup, rice, noodle dishes (especially used in the East), scrambled eggs - you name it!

Harvest only the leaves and it will grow more leaves, or harvest entire plants when it's the stronger white base you're after.

Bunching onions are also commonly called scallions, green onions, spring onions, Welsh onions and Japanese green onions - but not all scallions are bunching onions! Kaigaro is a true bunching onion (allium fistulosum), meaning that if grown as a perennial it will reproduce by forming more bulbs over the winter.

Can be overwintered for early harvest in spring (mid-May). The plant is winter hardy, but requires covering in winter to overwinter. Place in sun to partial shade in sandy, humus-rich soil, requires an even humidity.

Direct sowing: March - April or Aug for for overwintering. Water before sowing and keep moist until the seeds germinate.

Harvest: July - Sept when sown in the Spring, from early spring if over-wintered. 

Spacing: 5 cm / 5 or more plants per GreenStalk pocket. When growing as an annual, you can also use the multi-sowing method and sow 5-7 seeds very closely together, and either twist out the largest ones occassionally, or dig up the bunch, harvest what you want and replant. Using this method, you can plant two groups in each GreenStalk pocket. 

Sow depth, cm: 2-3

Location: Sun - partial shade

Perennial, can also be grown as Annual

Number of seeds: 150