By Bobbie Whitehead
Gardeners and small-acreage growers in warmer regions can plant their spring onions, which are harvested when the onion leaves are as thick as a pencil, in the fall.
Sold in bunches at farmers markets and roadside stands, spring onions make for a great addition to meals when they’re ready for cutting in the late winter or early spring, whether you’re a home cook or a backyard grower.
Onions rank sixth among vegetables harvested worldwide, according to the Centers for Disease Control and Prevention, and the CDC reports that people recognized the vegetable’s ability to withstand spoilage more than 3,500 years ago, which is why the onion, said to have originated in Asia, became popular.
Spring onions can be planted in three different ways - using seeds, seed set (tiny bulbs about an inch in diameter) or transplants.