Green onions for beginners

Green onions, also called scallions or bunching onions, are one of the easiest alliums you can grow. They take up little space, mature in 60 to 80 days from seed, and you can start them indoors or outdoors depending on your zone. This guide covers three methods: from seed, from sets, and from kitchen scraps. Each works, but seed gives you the most choice and the best value.

Why grow green onions?

Green onions are a kitchen staple, and store-bought ones cost $1.50 to $3 per bunch. A $3 packet of seeds yields dozens of bunches, so growing your own saves money even in a small patch. T hey also tolerate cool weather, so you can plant early and extend your harvest into fall.

Method 1: Grow from seed

Seeds give you the widest variety selection. For green onions, choose bunching types like ‘Evergreen Hardy White’, ‘Tokyo Long White’, or ‘Red Beard’. These form multiple stalks per plant and are hardy in zones 3 to 9.

When to plant

• Indoors (for a head start): Start seeds 8 to 10 weeks before your last spring frost. In zone 5, that is mid-February to early March. Use a seed tray with a heat mat set to 70°F and a grow light on for 14 hours a day.
• Direct sow outdoors: As soon as the soil can be worked in spring, usually 4 to 6 weeks before the last frost. In zone 5, that is late March to early April. You can also sow in late summer for a fall crop, about 8 weeks before your first fall frost.

How to plant

1. Fill a tray with seed-starting mix and moisten it.
2. Sow seeds 1/4 inch deep, 1/2 inch apart. Cover lightly with mix.
3. Keep the soil at 70°F and moist. Germination takes 7 to 14 days.
4. Once seedlings are 2 inches tall, thin to 1 inch apart. Or, if you plan to harvest as scallions, you can skip thinning and just pull every other plant as you need them.
5. Harden off seedlings for 7 days before transplanting outdoors. Set them 1 inch apart in rows 12 inches apart, or in a block with 2-inch spacing.

For direct sowing, make a furrow 1/4 inch deep, drop seeds every 1/2 inch, cover, and water. Thin to 1 inch apart when they are 2 inches tall.

Method 2: Grow from sets

Sets are small, dormant bulbs. They are faster than seed, but you are limited to whatever varieties the garden center stocks, usually ‘White Spear’ or ‘Red Burgundy’. Plant sets in spring as soon as the ground thaws, or in fall in zones 7 to 9 for an early spring harvest.

• Plant sets 1 inch deep, 2 inches apart, with the pointy end up.
• Water in well. They will sprout in 1 to 2 weeks.
• Harvest when the stalks are pencil-thick, usually 6 to 8 weeks after planting.

Sets cost about $8 to $12 per pound, and a pound plants about 50 feet of row.

Method 3: Regrow from kitchen scraps

This is a fun experiment, but it has limits. Place the white root ends of store-bought green onions in a glass with 1 inch of water. Change the water daily. In 5 to 7 days, new green shoots appear. You can snip those for salads, but the regrown onions are often thinner and less flavorful. After two or three harvests, the roots lose energy. For a reliable crop, stick with seeds or sets.

Caring for your green onions

Green onions need consistent moisture and full sun, at least 6 hours a day. Water deeply once a week if it does not rain, more often in hot weather. Mulch with straw or shredded leaves to keep the soil cool and retain moisture.

Fertilize with a balanced organic fertilizer, like a 5-5-5, at planting time and again when the plants are 6 inches tall. Use 1 tablespoon per 10 feet of row, scratched into the soil and watered in.

Weeds compete with onions, so pull them weekly. A hoe works, but hand-pulling is gentler on the shallow roots.

Harvesting and storing

You can harvest green onions at any size, but the sweet spot is when the stalks are 1/2 inch thick and 8 to 12 inches tall, usually 60 to 80 days from seed, 6 to 8 weeks from sets.

To harvest, loosen the soil with a trowel and pull the whole plant. Shake off dirt and rinse. Use immediately, or store in a plastic bag in the fridge for up to 2 weeks. For longer storage, chop and freeze in a single layer on a baking sheet, then transfer to a freezer bag. Frozen green onions keep for 6 months and are great for cooking.

Recommended varieties for 2026

Variety	Type	Days to maturity	Notes
‘Evergreen Hardy White’	Bunching	60-70	Cold-hardy, overwinters in zones 5-9
‘Tokyo Long White’	Bunching	65-75	Long white shanks, mild flavor
‘Red Beard’	Bunching	65-75	Red stems, decorative, mild
‘White Spear’ (sets)	Bunching	60-70	Common set variety, reliable

Common problems and solutions

• Bolting (flowering): Caused by temperature swings or stress. Plant at the right time and keep soil evenly moist. If a plant bolts, pull it; the stalks get tough.
• Pests: Onion maggots can attack roots. Use row covers for the first few weeks. Thrips cause silvery streaks; spray with insecticidal soap.
• Disease: Downy mildew and pink root are possible. Rotate crops, avoid overhead watering, and choose resistant varieties.

FAQ

Can I grow green onions indoors year-round? Yes, in a sunny south window or under a grow light. Use a 6-inch pot with drainage, plant seeds 1/2 inch apart, and harvest by cutting the tops. They will regrow a few times, but replace the soil after 3 harvests.

How many green onions do I get from one seed? One seed produces one plant, but bunching types multiply. Each plant can form 3 to 5 new stalks, so you get a clump. Harvest the whole clump or pull individual stalks.

Can I plant green onions in a container? Absolutely. Use a pot at least 6 inches deep with drainage holes. Fill with potting mix, sow seeds 1 inch apart, and keep moist. A 12-inch pot holds about 20 plants.

Do green onions need full sun? They prefer full sun, but they tolerate partial shade, especially in hot climates. In zones 8 and warmer, afternoon shade helps prevent bolting.

The bottom line

Green onions are a low-cost, high-reward crop for any gardener. Start with seeds for variety, or use sets for speed. Plant in early spring, keep the soil moist, and harvest in 60 to 80 days. With a little care, you will have a steady supply from spring through fall, and you can even bring them indoors for winter. Try a few varieties this year and see which ones you like best.