How to Grow Spring Onions (Scallions)
Let me first start off by saying that gardening is not my hobby and I don’t know much about plants care. Over the years, I have killed more plants than kept them alive. I relied on others to take care of my plants. I rather play virtual gardening games than take care of my real plants. The reason why I still tried to grow plants is probably due to my love for cooking – I like to grow edibles so that they can come in handy for my cooking and photo shoots (for example, I use homegrown mint for garnishing desserts). Therefore, I apologise in advance for not being able to give any good advice on plant care. Despite my lack of expertise, I would still like to share about some edibles which I grow regularly. For a start, here’s a step-by-step guide to growing spring onions.
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For the uninitiated, spring onions are grown from shallots or red onions. In the photo above, you can see that my onion has already sprouted on its own as I’ve left it unused for too long. Usually, we will discard the sprouted onion/shallot but you know what, they are actually the easiest and fastest for growing spring onions because the process has already started. You can use unsprouted onion/shallot too but they will take a slightly longer time to grow. You can try asking the vegetable grocer if they can give you some sprouted onions/shallots at the wet market if you are buying other stuff from them since they will be discarded anyway. The onion bulb is actually the food for the plant, so the bigger the bulb, the better your spring onions will grow. The bulb will shrink over time as the shoots absorb the nutrients from the bulb.
This is what my pot of spring onions looked like after a month. They are not the best looking spring onions in the world, but they are definitely edible and grown without pesticides or chemicals. May I say they are organic?
Most places use the terms ‘spring onion’ & ‘scallion’ interchangeably. However, some make a distinction between the two – scallions do not have a bulb whereas spring onions do, though both belong to the onion family. Going by this definition, the spring onion sold in Singapore will be more accurately termed scallions though we always call them spring onions. In the post title, I’m using the terms interchangeably.
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