Scallions are small to medium in size and grow in clusters of elongated, straight leaves and narrow, slender bases. The dark green leaves are smooth, stiff, and hollow with small, central tubes. Connecting into the leaves, the white base is dense, succulent, and firm with small white roots growing from the bottom of the base. Green onions are crisp and juicy with a grassy, sweet, and slightly pungent flavor that is milder than mature onions.
You may plant in clumps if you want more produce per square foot even though they will be a little smaller. Harvest scallions whenever you are ready to eat them. You can try just cutting the greens and see if they will grow back or you can pull them out.
Set plants 6″ apart (or closer for thinner plants), trenches in well-dug beds with generous quantities of organic matter. Avoid transplanting next to grass strips; slugs love to dine on tiny allium seedlings. Irrigate seedlings whenever the topsoil dries out (courtesy of Fedco Seed Catalog).