The green onion is a perennial plant from China, being grown there and in Japan since ancient times. This herb has pseudocaules and hollow cylindrical leaves and does not form bulbs like onions. There are many cultivars of green onion, mainly in Asia, where there are tall and low cultivars.
The leaves and small pseudocaules of the low cultivars are used in several types of dishes and may be consumed both raw and cooked. The long pseudocaules are the most appreciated part of the tall cultivars. Low and high cultivars are similar in appearance to chives and garlic respectively. The most common cultivars in the West are low.
The leaves of the green onion are larger than that of the spring onion, and its flowers are white. Many of the cultivars propagate vegetatively, forming clumps with the passage of time.
Green onions grow best at temperatures ranging from 13 ° C to 24 ° C, but there are cultivars that can withstand low temperatures and there are cultivars that can grow well at high temperatures.
Cultivate preferably in well-drained, fertile soil rich in organic matter. The green onion is a fairly rustic plant and will grow well in almost any soil, except soils subject to waterlogging and very acidic.
Irrigate frequently so the soil is kept moist but not soaked. The adult plant is relatively resistant to short periods of drought.
The green onion can be grown by seed or by the division of clumps formed by adult plants.
The seeds can be planted directly at the final site or in seedlings, transplanting the seedlings when they become large enough to be handled.
The method of planting by clump division consists of separating each plant from the clump, picking the most developed leaves and planting each plant spaced at the same depth as it was previously.
Some green onion cultivars propagate less frequently vegetatively and therefore are not suitable for the split-planting method.
Green onions, like chives, can be easily grown in vases and bibs.
Green onions need direct sunlight for at least a few hours daily.
Remove, if necessary, invasive plants that compete with green onions for nutrients and resources.
If the goal is to collect the pseudocaule, periodically pile earth near the plant to obtain long white pseudocaules.
Harvesting green onion leaves can begin between 75 and 120 days after planting, depending on the cultivar and growing conditions. The leaves should be harvested in full, at the base, not in the middle. The plant can also be harvested whole, for the use of the pseudocaule. In this case the harvest is carried out by some horticulturists about three months after planting, while others let the plant grow for nine months or more.
Chives are a perennial plant.