Onion Tokyo Long White - Burpee Seeds

Allium fistulosum

Sow in average soil in full sun after danger of fro in spring. In frost-free areas, sow in fall. Sow thinly in rows 30cm apart and cover with 0.6cm of fine soil. Firm lightly and keep evenly moist. Seedlings emerge in 7-14 days. Thin to stand 8cm apart when seedlings are 2.5-5cm high.

2.5g of seed

• Pick green onions (scallions) when plants reach 6-8" tall, while the stalks are still white at the bottom and fairly thin.
• When harvesting onion bulbs, about 100 days from sowing, bend the tops over when about ¼ of the tops have already fallen over and turned yellow. After a few days, pull the bulbs and cover them with the foliage to prevent sunburn.
• Allow onions to dry in the garden for up to a week, then cure them indoors in a warm, dry place with good air circulation for 2-3 weeks. Then cut off the foliage, leaving 1" above the top of the bulb.
• Clean the bulbs by removing dirt and any of the papery skin that comes loose when you handle them.
• Put bulbs in mesh onion bags or old pantyhose and store in a cool, dry location. Check occasionally for any wet spots or mold and remove any damaged bulbs immediately to protect the rest.
• All onions lose their pungency when cooked. To neutralize the flavor, sauté, parboil or microwave the onions briefly before adding to your recipe.
• To minimize the discomfort of onion tears while chopping onions, work fast (but carefully!) and work closely to the kitchen fan. You can also use a food processor.
• Besides fresh storage, small onions may be canned by the hot pack method.
• Chopped, sliced or grated onions may be quickly dried in a food dehydrator and stored in air-tight containers on the pantry shelf.
• Small whole onions may also be pickled, while larger ones may be used in mixed pickles or to flavor cucumber or tomato pickles.