{"product_id":"tokyo-long-white-bunching-onion","title":"Tokyo Long White Bunching Onion","description":"\u003cp class=\"sc-subtitle\"\u003eOpen-Pollinated · 65–75 days from direct seeding\u003c\/p\u003e\n\n\u003cdiv class=\"sc-zone-pill\"\u003ecool-season · timing varies by zone\u003c\/div\u003e\n\n\u003cdiv class=\"sc-grows-label\"\u003eGrows well in\u003c\/div\u003e\n\u003cdiv class=\"sc-container-grid\"\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eRaised Bed ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eIn-Ground ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eContainer\/Pot ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eGrow Bag ✓\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eMeet This Plant\u003c\/h2\u003e\n\u003cp\u003eTokyo Long White is not a bulbing onion. It's a bunching onion grown specifically for its long white stalks and blue-green tops. No waiting months for a bulb to form, no worrying about day length, no complicated timing.\u003c\/p\u003e\n\u003cp\u003eJust sweet, mild scallions you can start cutting in about 65 days and keep cutting as they regrow. It's one of the simplest and most forgiving things you can grow.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat it tastes like:\u003c\/strong\u003e Mild and sweet with a clean onion flavor that's nowhere near as sharp as a bulbing onion. The white stalks are tender and crisp. The green tops have a little more bite and work great as a garnish or stirred into anything hot.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Grow It\u003c\/h2\u003e\n\n\u003cdiv class=\"sc-icon-row\" style=\"margin-top: 24px;\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eSun\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e\n\u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e\n\u003cspan class=\"sc-pip\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eFull sun preferred. Tolerates partial shade but stalk development is better with good sun exposure.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-icon-row\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eWater\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip water\"\u003e\u003c\/span\u003e\n\u003cspan class=\"sc-pip water\"\u003e\u003c\/span\u003e\n\u003cspan class=\"sc-pip\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eKeep soil consistently moist. Bunching onions have shallow roots and dry out fast. Don't let them go dry.\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"font-size: 25px; font-weight: 700; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1A1A1A;\"\u003eSowing Details\u003c\/div\u003e\n\u003cul class=\"sc-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDepth\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e¼ inch\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eSpacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e½–1 inch for standard scallions, thinning to 2–3 inches for larger stalks\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eRow Spacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e12 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eThinning\u003c\/span\u003e\u003cspan class=\"li-val\"\u003eOptional. Tighter spacing produces slender scallions. More space produces thicker stalks.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eGermination\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e7–14 days. Buy fresh seed every season. Onion seed loses viability fast.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDays to Maturity\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e65–75 days from direct seeding\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv style=\"font-size: 25px; font-weight: 700; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1A1A1A;\"\u003eWhen to Plant\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-grid\"\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e❄️ Cool Climates · Zones 3–6\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003eFor spring, direct sow as soon as the soil can be worked when daytime temperatures are consistently in the 40s to 50s°F.\u003cbr\u003e\u003cbr\u003eFor fall, direct sow 8–10 weeks before your first fall frost or once daytime temperatures begin dropping below about 75°F.\u003cbr\u003e\u003cbr\u003eSuccession sow every 2–3 weeks for a continuous harvest all season.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e☀️ Warm Climates · Zones 7–11\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003e\n\u003cstrong\u003eZones 7–8\u003c\/strong\u003e\u003cbr\u003eDirect sow in early spring while temperatures are still cool and again in late summer once daytime temperatures start dropping below 80°F. Avoid planting in peak summer heat as quality drops and growth slows.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eZones 9–11\u003c\/strong\u003e\u003cbr\u003eYou can grow Tokyo Long White nearly year-round. Fall through spring is your strongest window and summer growth tends to slow down in the hottest climates. Pick back up once temperatures begin cooling.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eGrow Friend Tips\u003c\/h2\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eSuccession sow and you'll never run out\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eTokyo Long White is one of those crops that rewards a little forward planning. Sow a short row every 2–3 weeks and you'll have fresh scallions coming in constantly. It's genuinely one of the easiest crops to succession sow because the seeds are small, the rows are thin, and the whole thing takes about two minutes.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eCut and come again\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eWhen you're ready to harvest, cut the stalks about an inch above the soil line and leave the roots in the ground. They'll regrow and give you another harvest. You can get 2–3 cuts from a single planting before the quality drops off.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eThicker stalks need more space\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eTokyo Long White grows slender by default. If you want meatier, thicker stalks closer to what you'd find in a grocery store bunch, thin to about 2–3 inches apart and give them a little more room. Tighter spacing gives you more plants but thinner stalks.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eThey're perfect for containers\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eA container at least 6 inches deep works great. Good for a kitchen porch or balcony where you want scallions within arm's reach. Succession sow right in the container every few weeks.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eDon't skip the fresh seed rule\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eSame as all onions. Onion seed loses viability fast. Buy a fresh packet every season rather than using last year's leftovers.\u003c\/p\u003e\n\n\u003cdiv class=\"sc-companions\"\u003e\n\u003cspan class=\"sc-companion-label\"\u003eCompanion plants\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eCarrots\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eLettuce\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eBeets\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eTomatoes\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eChamomile\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eRoses\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eHarvest \u0026amp; What to Do With It\u003c\/h2\u003e\n\n\u003ch3\u003eWhen it's ready\u003c\/h3\u003e\n\u003cp\u003eTokyo Long White is typically harvested when stalks are 12–18 inches tall with a white shank at least 6 inches long. You can pull them earlier though, if you want younger, more tender scallions. Don't wait too long or the stalks get tough and the flavor gets sharper.\u003c\/p\u003e\n\n\u003ch3\u003eHow to harvest\u003c\/h3\u003e\n\u003cp\u003eFor cut-and-come-again, cut stalks about an inch above the soil line and leave the roots in the ground. They'll regrow for 2–3 more harvests. For the whole plant, grab at the base and pull straight up. If soil is dry, water first to loosen it.\u003c\/p\u003e\n\n\u003ch3\u003eYield\u003c\/h3\u003e\n\u003cp\u003eA short row gives you a generous harvest of scallions. Succession sowing is the only way to keep a steady supply coming through the season.\u003c\/p\u003e\n\n\u003ch3\u003eShort-term storage\u003c\/h3\u003e\n\u003cp\u003eWrap unwashed in a damp paper towel and refrigerate. Keeps 7–10 days. Use them fresh for the best flavor.\u003c\/p\u003e\n\n\u003ch3\u003eLong-term storage\u003c\/h3\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eFreezing:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Chop into rings, freeze flat on a tray, then bag. No blanching needed. Keeps up to 12 months. Great for cooked dishes, soups, and stir fries.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eDehydrating:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Chop into rings and dehydrate at 125°F until completely dry. Keeps 12 months airtight. Makes excellent dried scallion for seasoning.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eRefrigerator pickling:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Texture softens up but the flavor is genuinely good. Best used within a few weeks.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003ePressure canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Not appropriate for scallions.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eWater bath canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Not safe for plain scallions due to low acidity.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eRoot cellaring:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Doesn't apply.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eWhat to cook\u003c\/h3\u003e\n\u003cp\u003eRaw as a garnish on everything. Sliced thin over soups, noodles, tacos, eggs, and grain bowls. Grilled whole until charred and sweet. Stirred into dips and dressings. Tokyo Long White is one of those ingredients that makes almost everything taste more finished.\u003c\/p\u003e\n\n\u003ch2\u003eSeed Storage \u0026amp; Saving\u003c\/h2\u003e\n\n\u003ctable class=\"sc-seed-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eTokyo Long White Bunching Onion\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eOpen-Pollinated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeeds per packet\u003c\/td\u003e\n\u003ctd\u003e~200 seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003cp style=\"margin-top:16px;\"\u003e\u003cstrong\u003eStoring unused seeds:\u003c\/strong\u003e Keep somewhere cool, dark, and dry. Onion seed loses viability fast. Buy fresh seed every season for reliable germination rates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeed saving:\u003c\/strong\u003e Tokyo Long White is a bunching onion (Allium fistulosum) so it won't cross with your bulbing onions. It will cross with other bunching onion varieties though, so if you're growing multiple types and want to keep the variety pure, keep them separated or save seed from just one at a time. Let a few plants bolt and flower. Once the seed heads are dry and the black seeds are visible, cut the stalks, bring inside to finish drying, then shake or rub the seeds out. Store in a cool, dark place.\u003c\/p\u003e\n","brand":"Sow Chaotic","offers":[{"title":"Default Title","offer_id":43815586824270,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/3630\/6254\/files\/18.png?v=1786476510","url":"https:\/\/sowchaotic.com\/products\/tokyo-long-white-bunching-onion","provider":"Sow Chaotic","version":"1.0","type":"link"}