How to Grow Scallions

Scallions (also called green onions or bunching onions) are among the most productive and versatile crops in the garden. They're harvested whole — green tops and white base together — before any bulb forms, making them one of the few crops grown entirely for their immature stage. They're fast, at just 60–70 days from seed, and can be direct-sown in successive batches every 3–4 weeks for a near-continuous supply from spring through fall.

Unlike bulb onions that require extremely precise day-length timing to bulb properly, scallions are non-bulbing varieties that can be planted almost any time during the cool season. They thrive in cool weather but tolerate heat reasonably well, giving them a wider planting window than bulb onions. They also work well in containers and tight spaces, growing in dense clusters that maximize productivity per square foot.

Growing Tips

For a continuous harvest, succession sow every 3–4 weeks rather than planting a large batch all at once. Six inches of bed space seeded every 3 weeks provides a steady supply from the first harvest in June through fall without large gaps or gluts.
Regrow scallion bases: after harvesting, leave 1–2 inches of the white base with roots and replant in moist soil or place in a glass of water on a windowsill. New green growth appears within days. This extends the harvest from store-bought or harvested scallions and works as a quick indoor supplement.
Scallions are excellent container crops. Plant 15–20 seeds in a 6-inch deep pot filled with rich potting mix. Thin lightly and harvest outer plants as they reach size, leaving inner plants to continue growing. A 10-inch pot maintained in a sunny spot produces a nearly continuous small supply.
Plant scallions densely and use them as a companion crop with slow-maturing vegetables. Sow scallions in the same bed as carrots, parsnips, or slow-growing transplants — the scallions are harvested before the other crops need the space. This doubles the productivity of a single bed over a season.
Scallions tolerate light frost well — temperatures down to 28°F cause minimal damage to established plants. In fall, cover with row cover when temperatures drop below 25°F to extend harvest significantly. Frozen and thawed scallions are still edible, though the texture is softer — best cooked rather than used raw after frost damage.

Companion Planting

Scallions mature in 60–70 days and make productive edge-fillers or row interplants alongside larger crops. Traditional companion planting pairing with carrots has mixed research support — some studies show modest carrot fly reduction near alliums, others show no effect. The planner helps you identify gap-filling opportunities throughout your beds.

FAQ

When should I plant scallions?

Direct-sow scallions in early spring 4–6 weeks before your last frost date, and succession-plant every 3–4 weeks through late spring for a continuous supply. For fall harvest, sow 8–10 weeks before your first fall frost. Scallions are one of the most forgiving cool-season vegetables, tolerating both spring frosts and summer heat better than bulb onions.

What is the difference between scallions, green onions, and spring onions?

These terms are often used interchangeably but have slight distinctions. Scallions and green onions are the same thing: non-bulbing alliums harvested immature with straight white bases. Spring onions are young bulbing onions (like regular onions pulled early) that have a small rounded base — they're the same species as bulb onions but harvested before full maturity. Any of these can be used interchangeably in most recipes.

Can scallions regrow after harvest?

Yes — leave 1–2 inches of the white base with roots after harvesting, and the plant regrows from the base for a second cutting. This works both in the ground and in a glass of water on a windowsill. Regrowth from the base produces smaller but still edible greens 1–2 weeks after the first harvest. Each subsequent regrowth becomes smaller, so most gardeners allow 1–2 regrowths before replanting.

Can I grow scallions from the grocery store?

Yes — place the root end of store-bought scallions in a glass with 1 inch of water in a sunny window. Green tops regrow within days. For garden planting, simply bury the root end 1 inch deep in moist soil. This works well for a quick windowsill supply but produces less vigorous plants than those grown from seed or transplants.

When are scallions ready to harvest?

Harvest scallions when the white base is 1/2–3/4 inch thick and green tops are 12–18 inches tall. Don't wait too long — overmature scallions develop a tough, fibrous texture and begin to form small bulbs. Harvest the entire plant by pulling gently or cutting at soil level. Regular harvesting encourages remaining plants to size up more quickly.