Root Vegetable
White Spear stands out among bunching onions as a large, heat-resistant variety perfectly suited to challenging summer growing conditions. These hardy scallions mature in about 120 days from transplant and thrive in full sun with consistent moisture, developing thick, sturdy white stems that gardeners prize for their substantial presence in the kitchen. Part of the Allium fistulosum species, this open-pollinated cultivar brings reliable performance to gardens from spring through fall, with some sources suggesting faster harvests around 65 days depending on growing conditions.
Full Sun
High
3-9
?in H x ?in W
Biennial
Moderate
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The defining feature of White Spear is its exceptional heat resistance, allowing gardeners to grow substantial bunching onions even during scorching summer months when other varieties struggle. These large scallions develop impressive white stems that maintain their quality through temperature extremes, making them invaluable for year-round onion production. The variety's hardy constitution means it can survive winter conditions in well-drained soils, extending the harvest season well beyond what most gardeners expect from bunching onions.
White Spear bunching onions excel in applications where substantial onion flavor and texture are needed. The large, heat-resistant stems work beautifully in stir-fries, soups, and grilled dishes where they maintain their structure under high heat. These scallions shine in both fresh preparations like salads and slaws, and in cooked applications where their robust size prevents them from disappearing into the dish.
Sow 6 to 8 seeds per cell in 72-cell trays at the same time you would start bulbing onions for transplant, typically in early spring.
Transplant seedling clusters 6 to 8 inches apart in rows 18 inches apart. For traditional Negi-style scallions with thicker blanched portions, start in flats and transplant when plants are 8 to 18 inches tall and pencil-thick, setting them 6 inches apart in rows 24 inches apart in holes dibbled about 6 inches deep with only 1 to 2 inches of leaves extending above soil surface.
Seed can be sown directly in early spring for summer use, or in July to August for fall and spring harvests.
Harvest by loosening the soil around plants with a fork or underminer, then gather the entire bunching onion clusters. The substantial white stems should be firm and well-developed at maturity, typically around 120 days from transplant though some faster harvests may be possible around 65 days depending on conditions.
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