Bunching onion does not form a real bulb. Oriental bunching onion has a green leaf portion and a long blanched white stalk portion. The blanched portion can be from a few inches to 20 inches, depending the varieties. The long-stalk onions are blanched by earthing up during growth. The long-stalk onions are very tender and well flavored, excellent for stir-fry, sukiyaki, tempura and many Japanese dishes. Plants can be harvested for vegetable use at any growing stage. --- Please click the item name to see the details and place your order --- |
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| Bunching Onion, Evergreen Popular common green onion used in Oriental cooking. | | | Bunching Onion, Japanese Kuronobori Long stalk Japanese green onion. Tender and well flavored. | ||
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| Bunching Onion, Natsuguro Long single-stalk onion. Very tender. | | | Bunching Onion, Ishikura Improved Very productive. Easy to grow. | ||
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| Japanese Bunching Onion, Kujo Light green leaves and tender white stalks. Very popular in Japan | | | Bunching Onion, Summer TS Very popular common green onion. Very productive. | ||
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| Bunching Onion, Four Seasons Well flavored. Easy to grow. | | | Bunching Green Onion, Fuyuyo Suitable for fall/winter crops. Tender and well flavored leaves and stalks. | ||
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| Bunching Onion, Red Beard Red Stalk and green leaves. Popular in Japan and Taiwan. | |||||
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