Days to Harvest: 85 to 120 days for mature bulbs.
Light: Sunny, but green onions (scallions) can tolerate partial shade.
Temperature: Cold season, 45° to 60° F during early stages, 60° to 75° F during bulbing and curing.
Companions: Fruit trees, tomatoes, peppers, potatoes, cabbage, broccoli, kohlrabi, carrots.
Avoid Planting Near: Beans, peas, parsley
Preparation: Make sure soil is rich and well drained.
Planting: Use sets, seeds or transplants in early spring for bulbs and for green onions.
Spacing: 1 to 6 inches between plants, 1 to 2 feet between rows. Also you can plant wide rows, with 4 inches between plants.
Water: Moist, not waterlogged.
Harvest: Harvest green onions when tops are 6 inches tall. For bulbs, when 2/3 tops have fallen over, pull onions. May be left in field for several days to dry, then cured in well ventilated room out of direct sunlight for 1 to 2 weeks. Leave at least 1 inch of top when storing.
Tips: For scallions, plant close and then thin as needed.