Onion – ‘Bunching – Tokyo Long White’

Growing Temp 50°F – 75°F
Days to Maturity 60-80 days

Ease of Cultivation and versatile use: Tokyo Long White bunching onion is a popular variety known for its long, slender white stalks and mild flavor. This onion type is relatively easy to grow, making it an excellent choice for both beginner and experienced gardeners. The mild taste allows it to be used in a variety of culinary applications, including salads, soups, and as a garnish, adding freshness and color to dishes.

Direct Sowing: For direct sowing, plant the seeds outdoors in early spring as soon as the soil can be worked, or in late summer for a fall crop. Sow the seeds 1/4 inch deep and about 1 inch apart in rows spaced 12-18 inches apart. Germination typically occurs within 7-14 days. Keep the soil consistently moist and thin the seedlings to about 3-4 inches apart for optimal growth. The bunching onions can be harvested when they reach a desirable size, usually around 60-80 days after sowing.

Early Sowing for Seedlings: To get a jumpstart on the season, sow seeds indoors 4-6 weeks before the last expected frost date. Use seedling trays filled with a quality potting mix, placing several seeds per cell. Maintain a temperature of 65-75°F for optimal germination. Once the seedlings are large enough to handle and the risk of frost has passed, transplant them into the garden, spacing them 3-4 inches apart in rows 12-18 inches apart. Water thoroughly after transplanting and mulch around the base to help retain moisture and control weeds.

Harvesting: To determine when Tokyo Long White bunching onions are ready to harvest, look for stalks that are firm and about 6-12 inches tall. You can begin harvesting when they reach a desirable size, and you can harvest them by gently pulling them from the ground or cutting them at the base. These onions can be harvested throughout the growing season, and for the best flavor, pick them before they start to flower.