History
Evergreen White Bunching Onion — also known as Welsh Onion or Japanese Bunching Onion — is one of the oldest and most widely grown alliums in the world, with a cultivation history stretching back over 2,000 years across Asia and Europe. Despite its name, it has no connection to Wales; the name derives from the Old English word welsche, meaning "foreign" — a nod to its origins in Siberia and China, where it has been a kitchen staple for millennia. Brought to American gardens by early settlers and Asian immigrants alike, Evergreen White Bunching became a beloved garden standby for its remarkable cold hardiness, continuous harvest, and mild, versatile flavor. Unlike bulbing onions, it never forms a true bulb — instead producing clusters of slender, upright stalks that can be harvested repeatedly throughout the season and even into winter. Open-pollinated and non-GMO.
Plant Profile
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Days to Maturity: 60–120 days from seed
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Plant Size: Upright stalks 12–18 inches tall, forming dense clumps
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Stalks: Slender, white-shanked with hollow dark green tops
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Plant Type: Open-pollinated, non-GMO heirloom perennial grown as an annual or biennial
Flavor Profile
Evergreen White Bunching Onions have a mild, clean, and slightly sweet onion flavor — far more delicate than a standard bulbing onion, with none of the sharpness or pungency. The white shank is tender and subtly sweet, while the hollow green tops carry a fresh, grassy onion note that brightens any dish. Both parts are fully edible and delicious raw or cooked. The flavor mellows beautifully with heat, making these bunching onions equally at home in stir-fries, soups, and egg dishes as they are sliced raw over salads and grain bowls. Cold weather intensifies their sweetness — one of the few vegetables that genuinely improves after frost.
Growth Type & Harvest Yields
Evergreen White Bunching is a vigorous, clump-forming grower that produces abundantly from a small footprint. Plants grow 12–18 inches tall in dense upright clusters that can be harvested repeatedly — cut the stalks to 2 inches above the soil and they regrow quickly. Direct sow in early spring or fall for the best results. A single planting of 20–30 plants will provide a continuous supply of fresh green onions from spring through fall, and in mild climates, straight through winter. Plants left in the ground will overwinter and return the following spring, making them one of the most productive and low-maintenance alliums in the garden.
Disease Resistance
- Excellent cold hardiness — survives hard frosts and overwinters in most climates
- Good resistance to pink root and smut in typical garden conditions
- Rarely troubled by pests — strong allium oils deter most insects
- Tip: Avoid overwatering and ensure good drainage to prevent rot at the base
Growing Tips & Planting Dimensions
- Spacing: 1–2 inches between seeds in rows 12 inches apart; thin to 4–6 inches
- Sow depth: ¼ inch deep
- Germination: 7–14 days at soil temps of 60–75°F
- Full sun to partial shade — tolerates more shade than most alliums
- Prefers rich, well-drained soil with consistent moisture
- Hill soil lightly around the base to blanch and lengthen the white shank
- Harvest continuously — cutting encourages new growth and extends the season
When to Plant
Direct sow outdoors 4–6 weeks before your last frost date in spring, or in late summer for a fall and winter harvest. Can also be started indoors 10–12 weeks before last frost and transplanted when seedlings are pencil-thin. In mild climates, sow in fall for overwintering and early spring harvest. Find your frost dates and hardiness zone at the USDA Plant Hardiness Zone Map.
Companion Plants & Mutual Benefits
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Carrots — bunching onions deter carrot fly; carrots deter onion fly — a classic pairing
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Brassicas (Broccoli, Cauliflower, Kale) — allium oils repel aphids and cabbage worms
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Tomatoes — onions deter aphids and spider mites around tomato plants
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Marigolds — complement alliums' pest-deterring properties throughout the bed
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Avoid planting near: beans and peas — alliums inhibit legume growth
How to Enjoy
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Raw: Slice thinly over salads, tacos, grain bowls, or noodle dishes for a fresh, mild onion bite
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Stir-Fries: A staple in Asian cooking — add whole stalks or sliced to woks and sauté pans
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Soups & Broths: Stir into miso soup, ramen, or any broth-based dish at the finish for fresh flavor
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Egg Dishes: Fold into omelets, scrambled eggs, or frittatas for a classic combination
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Garnish: Slice the green tops and scatter over finished dishes for color and flavor
Why Gardeners Love Evergreen White Bunching Onion
- Harvest continuously all season — cut and come again for months of fresh green onions
- Exceptional cold hardiness — overwinters in most climates and returns in spring
- Mild, sweet flavor that works raw or cooked in virtually any cuisine
- No bulb to wait for — harvest begins in as little as 60 days from seed
- Open-pollinated and non-GMO — save your own seeds year after year
- One of the most productive and low-maintenance alliums in the garden
Harvest Tips
- Begin harvesting when stalks reach 6–8 inches tall — cut to 2 inches above soil to encourage regrowth
- Harvest in the morning for the crispest, most flavorful stalks
- Use both the white shank and the green tops — both are fully edible
- For the longest white shank, hill soil around the base as plants grow
- Refrigerate harvested stalks wrapped in a damp paper towel for up to 1 week
Order Today
Add Evergreen White Bunching Onion Seeds to your garden this season and enjoy one of the most productive and versatile alliums you can grow. Choose your pack size and begin to grow.
