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.