Scallion Picking: How Do You Harvest Scallions

While most people know that scallions are simply young, immature onions and are easy to grow, not everyone is certain about when or how to harvest them. If you’re growing scallions, you’ll know they’re prized for their tender greens and small white stems, both of which can be harvested and used fresh or cooked. The greens and white stalks can be sliced or chopped into salads, used as a garnish, or added to cooked dishes, and they’re often used as a substitute for chives. In fact, a mature scallion looks very similar to a large chive and shares many of the same culinary uses. For gardeners already comfortable with growing onions, growing and harvesting scallions is a simple and rewarding variation.

When to Pick Scallions

Scallions are typically harvested prior to the formation of the onion bulb. Generally, the younger the scallion, the milder the flavor. The exact time for scallion picking varies upon personal preference but is usually within about 60 days after planting.

Scallions can be harvested several times throughout the season depending on their level of maturity, with most people harvesting them once they are at least a half inch (1 cm.) thick or anywhere from 8 to 12 inches (20-30.5 cm.) tall. Another way to tell their maturity is color. Scallions should be green, upright, and succulent whereas onions are ready for picking once they've turned yellow and flop over.

How Do You Harvest Scallions?

Once scallions are ready to be harvested, gently loosen the surrounding soil so you can carefully pull them up. When harvesting scallions, choose the largest and use them first, as it is best to both harvest and use scallions right away. Scallions left for too long will quickly wilt and lose their freshness.

However, if you are unable to use all of your harvested scallions, they may be stored in the refrigerator for up to one week. It's best not to wash them if storing is necessary. Keep the scallions in an airtight, plastic bag. Some people find placing them in a damp paper towel works as well.

When preparing scallions, be sure to trim off the roots and tip of the white stem as well as the top 2 inches (5 cm.) of greenery.