Fukagawa Japanese Bunching Onion

60-70 days. This slim, straight, non-bulbing variety is most popular with Japanese cooks. It grows easily and quickly and has a wonderful sweet taste: not at all unpleasantly hot like some Scallion varieties. Best used within two weeks of harvest, these ambrosial delicacies are wonderful finely sliced fresh in garden, Potato or macaroni salads, dressings, sandwich spreads, crostini toppings and dipping sauces; as a garnish atop soups, chili and tacos; or cooked in savory bread and cheese crumbles atop bubbling casseroles, California-style pizza toppings and in stir-fries. For a caramelized treat, brush these sweet, sugary beauties with olive oil and grill over low heat for two to three minutes. These sweet beauties brown in minutes because of their high sugar content. (OP.)

One packet of about 500 seeds
In stock
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An Onion a day keeps the doctor away! A millenial food source, Onions have antioxidant, anticancer, anti-cholestrol and anti-inflammatory properties as well as being one of the mirepoix triad, a flavor base in most savory recipes. Although they are cool-weather lovers, Onion seeds are best sown indoors, 2 to 4 weeks before the last spring frost date. They may also be direct-sown after all threat of frost has passed. Water regularly until the end of their growing season, then hold back when the tops begin to brown. When the Onion greens have toppled over, gently pull them out and leave them on top of the soil, weather permitting, to cure for a couple of days. Deer resistant.

Average seed life: 2 years.
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