Green Onion, Ton Hom Nuan (Organic)
Allium fistulosum. Green Onion / Scallion. 65 days.
A unique bunching onion from Thailand. Ton Hom Nuan green onion surprised us in its ability to produce tons of small green onions that are perfect for soups, stir frying, and sprinkling into salads. Unlike many Japanese negi type bunching onions, Ton Hom Nuan tend to hold their slender size for a long time in the garden. Extensive blanching of the stalks is not needed as they are harvested primarily for their long green tops. Thai green onions are used in many Thai recipes including Thai omelets (kai jeow), pad Thai, soups, and coconut curries. Very winter hardy in Oregon, so they can be harvested year round. Plants will multiply into larger clumps and may become perennial if left unharvested.
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Sow indoors in flats with good potting soil February through July. Transplant into the garden in April to August, when plants are at least the size of a No. 2 pencil lead. Space clumps of plants 6” in rows that are 12″ apart. Green onions benefit from frequent watering and shallow cultivation. Harvest when they are the size you want to eat.
Seed Saving
To save seed, replant at least 20 onions (to avoid inbreeding) in the second spring. Large, beautiful globe shaped flowers attract pollinators. Cut whole seed heads when they open and show the black seeds. Thresh gently and winnow to remove debris and hollow seeds. Isolate from other Alliums of the same species by at least ½ mile.
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