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 Red Beard Bunching Onion
Sow seeds in a sunny location in late spring after the danger of all frost has passed and soil temperatures are consistently above 50°F or in the fall. Cold weather deepens the red color. Mulch if hard frost is expected. Avoid planting in 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/purple area. Irrigate weekly or more frequently if the soil dries. Immature bunching onions are prone to crowding out; pull any weeds quickly. Fertilize if required. As harvest time nears, the foliage will turn yellow or brown and fall. At the first sign of yellowing, decrease the quantity of water gradually until full maturity.
Harvesting Red Beard Bunching Onion
Bunching Onions can be harvested at any stage, from microgreen to full maturity. All stages have the classic oniony flavor but with varying intensities and textures.
Culinary Tips
Red Beard can be in sukiyaki, stir-fry, salad, soup, and thinly sliced as a garnish. It is popular in Asia to boil it and add it to miso dressing.
Seeds Per Package
- 3 g packet - Approximately 1,400 Seeds
