Are Bunching Onions the Same as Green Onions?

Bunching and green onions are often interchangeable in many recipes because they share a close similarity in terms of taste and appearance. However, they do have some differences as well. As a passionate gardener, I often encounter many questions about various plants and vegetables. One question that people often ask is, “Are bunching onions the same as green onions?“

In this article, we will explore bunching onions and green onions, highlighting their key differences and providing a step-by-step guide to help you grow and enjoy these delicious vegetables in your garden.

Bunching Onions vs. Green Onions: What’s the Difference?

1. Bunching Onions

Bunching onions, also known as Welsh or Japanese bunching onions, belong to Allium fistulosum. These are perennial onions that can be grown year-round and produce green leaves and white bulbs. Unlike bulbing onions, they do not develop a bulb at the base; instead, they have a straight, elongated white stem. Larger varieties are similar to leeks, while smaller ones resemble chives.

These fast-growing perennials are easy to grow. They are often grown as annuals, being harvested completely and then reseeded throughout the season. Their mild flavour makes them famous for salads and stir-fries. The leaves also have a mild onion flavour, therefore they are safe to eat raw or cooked.

See more: Why I am Craving Onions? To know everything about Cravings, Symptoms and Treatments.

2. Green Onions

On the other hand, green onions belong to the bulbous onion Allium cepa. They are harvested before the full formation of the bulb. Such onions have a milder taste than mature white onions. Green onions contain green leaves and have a white base, like bunching onions but with a slightly more pronounced bulb. Scallions and green onions are the same and are used to refer to each other interchangeably.

Varieties of Bunching Onions

There are several varieties of bunching onions to choose from, each with its unique characteristics:

1. Ishikura

It is a well-known Japanese variety of bunching onions with very long white stems and dark green leaves. They are cold-tolerant and have a mild, sweet flavour. Try this Japanese variety that grows 12 to 14 inches high and suitable for for overwintering.

2. White Lisbon

A mild flavour European variety, it’s commonly pickled or added to salads.

3. Evergreen Hardy White

A cold-tolerant variety that has a sweet, mild flavour and can be grown year-round.

4. Red Beard

This variety has reddish-purple stems and a slightly more robust flavour than other welsh onions.

5. Tokyo White Bunching Onion

This variety has white bulbs, green stems, and a wonderfully sweet, mild flavor.

6. Walla Walla Onion

This onion variety is famous for its large size and sweet flavor. They are best used fresh due to a short storage life.

How to Grow:  A Step-by-Step Guide

Step 1: Choose the Right Onion Seeds

Choose the type of seeds that you wish to grow. Green onion seeds are typically labeled as “green onion” or “scallion” seeds, while bunching onion seeds may be tagged as “bunching” or “Welsh onion seeds“.

Step 2: Prepare Your Garden Beds

According to Sow right seeds, choose a location in your garden where plants can receive full sun with at least 6 hours of direct light. Prepare the garden beds by loosening the soil, removing weeds or debris, and adding compost or aged manure to improve soil fertility and drainage. Both varieties prefer well-drained soil with a pH between 6.2 and 6.8.

For more details about Gardening beds, visit How to plant onions at home.

Step 3: Planting Onion Seeds

You can directly sow onion seeds in your garden. Generally, plant them about 1/4 inch deep and 1 inch apart, with rows spaced 12 to 18 inches apart. If you want to grow seeds indoors, then sow 4 to 6 weeks before the last frost date in your region. Transplant the seedlings outside once the weather has warmed.

Step 4: Water and Fertilize

These plants require consistent moisture, so water them regularly. The soil should be kept evenly moist but not water-saturated. Always apply a balanced fertilizer at the time of planting. For the healthy growth of plants, you can add more fertilizer (side-dress) every 4 to 6 weeks.

Step 5: Mulching and Weed Control

Mulch around onions with organic material like straw or shredded leaves to conserve moisture, control weeds, and regulate soil temperature. Regularly keep the area weeded to prevent competition for nutrients and water.

Step 6: Pest and Disease Control

Regular inspection of plants is important for a successful harvest. Keep an eye on your Welsh onion plants for common pests such as allium leaf miners, cutworms, onion maggots, thrips, or aphids, and take appropriate action to control them. Also, observe your plants for diseases such as white onion rot or downy mildew and apply organic or chemical controls when necessary.

Step 7: Harvesting Bunching Onions and Green Onions

When the stems of green onions and Japanese bunching onions reach your desired thickness, usually between pencil-thin and finger-thick, you can start to harvest. If you plan to store them for later use, gently pull the onions up and out of the soil without damaging their roots. Green onions generally take 60 to 90 days to mature for harvest; bunching onions can take longer, around 100 days.

Step 8: Storing and Using Your Onions

Both varieties of onions may be safely stored in the refrigerator for two weeks. While for long-term storage, freeze or dehydrate them. Both types are versatile ingredients and may be used in a wide range of dishes, like stir-fries, salads, soups, and casseroles.

Conclusion

Bunching and green onions are often swapped out for one another in recipes, both for taste and physical appearance, but they are not the same. Bunching onions or Welsh onions are perennial and don’t form bulbs. On the other hand, green onions are young bulb onions, harvested before the full development of the bulbs.

Both varieties are versatile, easily available, and can be enjoyed in a variety of dishes.
By following the steps mentioned above, you can successfully grow these flavorful onions in your garden.

FAQs

Q1. What part of Green Onion do you Eat?

Ans. You can eat both parts (green and white) of a green onion (scallion). The white part is stronger in flavor and best for cooking, while the green part is more grassy and peppery in flavor and is best as a garnish.

Q2. What’s another name for Bunching Onions in Australia?

Ans. In Australia, bunching onions have many names! People call them shallots, spring onions, scallions, Welsh onions, or even Japanese leeks. Everyone uses a different name for the same thing.