I harvested a few spring onions from my garden this week. What a treat.
Spring onions, or green onions, are an accommodating vegetable. If you don’t pick them in spring, they sort of wither up in the heat of the summer and disappear. But then, when the cool evenings and gentle rains of September arrive, the onions are back up and at ‘em – as were my leftover onions from my spring garden. Green onions, also called scallions, have a milder taste than most onions. Their close cousins include garlic, shallots, leeks, chives and Chinese onions.
They say the best time to plant onion sets is in the fall, but it has been difficult to find onion sets for sale in the fall. If you do plant in the fall, while you may be able to harvest a few before cold weather, most flop over in a dark green heap, but then spring to life when it warms in March. It is the first harvestable vegetable when you plant them in the fall.
But because I didn’t pick all my onions this spring, I have several dozen awaiting my shaker of salt this November.
