Description

The 'Tokyo Long White' is a popular Japanese scallion known for its slender, 16″-18″ white stalks and mild, sweet flavor. Ideal for summer and fall harvests, these heat-tolerant onions grow well in containers or directly in the garden. With juicy bluish-green tops and disease resistance to pink root and smut, they add a delicate yet flavorful touch to soups, salads, and stir-fries. Harvest continuously by cutting the greens, allowing for regrowth, or let them mature to form bulbs with adequate space.

Botanical Name: Allium fistulosum
Days to Maturity: 65 days
Family: Alliaceae
Native: Likely originated in eastern Asia
Hardiness: Allium fistulosum is perennial in USDA 6-9, although 'Tokyo Long White' is often cited as not as hardy as other cultivars, and is best grown as an annual.
Variety Information: 16″–18″ slender, white scallions with bluish-green tops (foliage), growing to 1 ½” wide if given ample space.
Type: Bunching/Scallion (Learn more)
Attributes: Good for Containers

When to Sow Outside: 4 to 6 weeks before your average last frost date or as soon as the soil temperature reaches 45°F, ideally 60°–85°F, and every 2 to 4 weeks recommended for continuous production. In Mild Climates, sow in fall for spring harvest.
When to Start Inside: 8 to 10 weeks before your average last frost date; transplant 4 to 6 weeks before your average last frost date.
Days to Emerge: 10 –15 days
Seed Depth: ¼”
Seed Spacing: ½”
Row Spacing: 12″
Thinning: Not necessary unless thicker whites are desired

Harvesting: For repeated harvests of bunching onion greens, clip plants about an inch above the soil surface, and they will regrow. After cutting, apply fertilizer that is higher in nitrogen than phosphorus and potassium to encourage rapid regrowth. Bunching onions of the species Allium cepa can also form a bulb if given the time and space. To grow bulbs, harvest entire plants, leaving 3″-4″ of space between the plants you want to remain and produce bulbs.

This packet sows up to 20 feet. 480 seeds in packet.