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Post by ladymarmalade on Nov 9, 2011 10:22:19 GMT -5
First of all, what are your favorite varieties of scallion for the home garden? I've not been particularly happy with the variety I've been growing, and think it's time to try something new. (Which is Ishikura btw.)
And secondly, I have a scallion patch that is finishing up its second year of growth. I let it winter over to have early spring scallion, and then let it flower to collect the seeds. Are these edible at all at this point? I suppose I could just try a couple, but I thought I'd ask if anyone has any thoughts one way or the other.
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Durgan
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Post by Durgan on Nov 9, 2011 11:01:19 GMT -5
Scallions, green onions and leeks are all the same just different shaped onions. Some have more stem than bulb. I never know what to do with them. I have now about 14 still growing and can't give them away. They are monsters.
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littleminnie
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Gardening should be fun.
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Post by littleminnie on Nov 9, 2011 19:13:43 GMT -5
Why don't you juice them? LOL ;D
I have grown HeShiko, Guardsman, and Nabechan. I prefer the true scallion, not spring onion. Probably will get Guardsman again next year if I need seed. I like to start them in an open tray indoors and transplant. For me that works better than sowing outdoors. You might not like the overwintered scallions; they get very hot and a bit tough unlike overwintered root veggies. You can save the seeds though. They can also be grown indoors in winter by buying scallions at the store and leaving a good inch of white and then put them in a little water for a couple days and then into a little soil- like a filled up seedling tray. they can go in very close together. Then you can cut them a couple times and they will grow back in the tray. Cats like to chew on them.
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Post by pepperhead212 on Nov 9, 2011 19:52:50 GMT -5
Scallions, green onions and leeks are all the same just different shaped onions. Some have more stem than bulb. I never know what to do with them. I have now about 14 still growing and can't give them away. They are monsters. Actually, leeks are different species than scallions, which can be more than one species. I have also seen a leek (Lancelot) sold that states that it can be harvested small as a scallion, or let grow large for a leek, but it was a very mild scallion. I don't know why it is any different from other leeks - seems they could all be harvested small. I get bags of yellow, red, or white (my favorite) pearl onions about 3/4" in diameter, 1 lb for $1 at the Asian market, and use these as onion sets. I used to get onion sets very cheap at a farmer supply place, but it is gone, so I have to use these. This is my favorite and fastest way to grow scallions, as I just shove them about 2" into the ground, and put about twelve in once a weeks, and get scallions as I need them all summer. Then, they pop up all over the next spring, I guess from parts of the roots in the ground from when I pulled them up.
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littleminnie
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Gardening should be fun.
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Post by littleminnie on Nov 10, 2011 11:48:56 GMT -5
I bought some big red shallots at the asian market last fall and planted but they died over winter. Asian markets can definitely be cheap.
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Post by paquebot on Nov 10, 2011 16:05:23 GMT -5
Actually, leeks are different species than scallions, which can be more than one species. I have also seen a leek (Lancelot) sold that states that it can be harvested small as a scallion, or let grow large for a leek, but it was a very mild scallion. I don't know why it is any different from other leeks - seems they could all be harvested small. There are some varieties of leeks which do not get very thick and which are grown primarily for their greens rather than for the usual thick core. Through much of the 1980s, I grew such a variety that I had received from a friend in Czechoslovakia. The stem would never get thicker than an inch but the plants would be 3' tall and with leaves equally as long. The entire plant was meant to be pureed for soup. One year I failed to save seeds and lost it without ever knowing what the variety was. The packet had been simply marked "Por" which means leek. Martin
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Durgan
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Post by Durgan on Nov 10, 2011 20:15:13 GMT -5
Why don't you juice them? LOL ;D Don't think that I didn't contemplate juicing the onions. I just might try some, since I dislike seeing them go to waste. If not palatable alone, I can mix with other juices. They are the last thing left in the garden of 2011.
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Post by ladymarmalade on Nov 11, 2011 11:30:09 GMT -5
Why don't you juice them? LOL ;D Don't think that I didn't contemplate juicing the onions. I just might try some, since I dislike seeing them go to waste. If not palatable alone, I can mix with other juices. They are the last thing left in the garden of 2011. Hmmm... I also have a sage plant out there that is vibrant and healthy, despite the snow on the ground. Maybe a very long, slow roasting of the scallions- chopped up- with some sage could turn into some kind of scallion jam/spread.
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Post by paquebot on Nov 11, 2011 17:10:30 GMT -5
Do a Google search for onion pesto recipes and there are many. I could easily make a few gallons from the thousands of scallions I have now. More than 100 square feet of nothing but volunteer garlic plus 4 varieties of walking onions!
Martin
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Post by ladymarmalade on Nov 16, 2011 16:15:47 GMT -5
Well, I answered my own question about the scallions being any good after they've flowered and gone to seed.
I pulled a few up, pulled the outer layer off, and sliced off most of the green. The green parts are tough- similar to a leek. The scallions themselves are a good inch in diameter, so they're quite large at this point. My DH took a bite of one and said it tasted no different fresh than a normal first-year scallion. So I sliced up the scallions and used them in a delicious pot of corn chowder. They added great flavor, and the rest will definitely be put to use.
So two year old post-seed scallions are indeed edible and useful.
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