Other Common Names: Chin choong, Chinese green onion, choong, cong, da cong, dawn bawang, feng cong, green bunching onion, hanh la, hari piyaz, hark korm, hom ton, Japanese bunching onion, me negi, nebuka, negi, quing cong, runu kola, scallion, sibuyas na mura, spring onion, tai tsung, tsung fa, or xiao cong.
How to Grow Kyoto Kujo Negi Bunching Onion
Sow seeds in a bright location in the late spring after the danger of all frost and when soil temperatures are consistently above 50°F. May also be sown in the fall and overwintered. Mulch if hard frost is expected. Avoid planting in the freshly manured ground, as the free nitrogen can be harmful.
When seedlings are 12-14 inches tall, dig an 8-inch deep furrow in an east-to-west direction and transplant, mounding the soil around the seedlings. Mulch around the base of green stems (every 40-50 days) to expand the white section. Irrigate weekly or more frequently if the soil dries. Immature bunching onions are prone to crowding; pull any weeds without delay. These green onions do not form bulbs and do not multiply by division.
Harvesting Kyoto Kujo Negi Bunching Onion
Harvest Bunching Onions at any stage, from microgreen to full maturity. All phases have the classic oniony flavor but with varying intensities and textures.
Culinary Tips
Kyoto Kujo Negi can be used fresh in salads or as a garnish in soup; it is also excellent for stir-fries or other cooked dishes. Try adding it to fried rice or stir-frying for a fresh element.
Seeds Per Package
- 3 g packet - Approximately 1,365 Seeds
