Allium fistulosum

It is believed they are called “bunching onions” due to the fact they are cut and sold in bunches. Another explanation for the name is that they were grown in small bunches in order to deter the growth of bulbs.

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Seasonality

J	F	M	A	M	J	J	A	S	O	N	D
•	•	•	•	•				•	•	•	•

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Description

Bunching onions are also referred to as green onions or scallions. They have hollow green leaves and do not produce bulbs. Bunching onions are similar in taste and scent to a standard onion.

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Storage tips

Pat onions dry and remove any rubber bands or twist ties before storing them in the crisper drawer of your fridge. They will last 1-2 weeks in the fridge.

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Culinary tips

• Bunching onions can be eaten raw or cooked. Cut off and discard the root end before using.
• The lighter colored part of the onion closer to the root end has a more pungent taste than the darker green part.
• Bunching onions are popular in Asian cuisine, serving as both a garnish and major component of cooked dishes like negimaki (broiled strips of beef rolled with bunching onions).
• Try slicing them thinly and adding to salads, soups, or stir fries.
• Bunching onions pair well with garlic, ginger, and soy sauce.