Latest / The Beanstalk : A Podcast for Gardeners / Episode 52 – Green Onions – Simple, Sharp, and Reliable

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Episode 52 – Green Onions – Simple, Sharp, and Reliable · The Beanstalk : A Podcast for Gardeners

• 0:28
  Welcome back to the Beanstalk, fellow beans.
• 0:32
  My name is John, your neighborhood garden buddy, and
• 0:37
  today we're talking about one of those plants that doesn't ask
• 0:40
  for much but gives back constantly.
• 0:43
  Green onions. These are the quiet workhorses
• 0:47
  of the garden. They're not flashy, they're not
• 0:50
  demanding, and they don't take up a ton of space.
• 0:54
  But once you start growing them, you realize just how often you
• 0:57
  reach for them. They show up in everything, and
• 1:01
  having them fresh right outside your door is one of those small
• 1:04
  upgrades that makes your whole garden feel more useful.
• 1:12
  Why grow green onions? Because they're one of the most
• 1:16
  reliable, low effort crops you can add to your garden.
• 1:21
  They grow quickly. They handle cooler temperatures
• 1:25
  really well, and they don't require a lot of space or
• 1:29
  attention. But more than that, they're
• 1:32
  flexible. You can harvest them young for a
• 1:35
  mild flavor, let them grow a bit longer for more bite, or even
• 1:40
  regrow them from scraps if you're just getting started.
• 1:46
  They're one of the easiest ways to keep something fresh going in
• 1:49
  the garden without having to plan too far ahead.
• 1:56
  Growing green onions is about as straightforward as it gets.
• 2:02
  If you're starting from seed, you can plant them fairly
• 2:06
  densely in loose, well draining soil.
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  They don't need the spacing that full onions do because they're
• 2:14
  not trying to form large bulbs. They're focused on those long
• 2:19
  green tops and that slender white base.
• 2:24
  Keep the soil evenly moist, not soaked, and they'll do just
• 2:29
  fine. They thrive in cooler weather,
• 2:32
  so early spring and fall are their sweet spots, but they're
• 2:36
  tough enough to handle light frost without any real issues.
• 2:44
  You can also grow green onions from scraps, which is one of
• 2:49
  those things that almost feels too easy.
• 2:54
  Take the root ends from a bunch you bought at the store, stick
• 2:58
  them in a little water or straight into soil, and they'll
• 3:03
  start regrowing within days. It's a great way to get started
• 3:08
  quickly, but over time those regrown plants can lose some
• 3:13
  strength, so it's still worth planting from seed for long term
• 3:18
  production. Harvesting green onions is
• 3:23
  flexible, and that's part of what makes them so useful.
• 3:29
  You can pull the whole plant if you need it, or you can snip the
• 3:33
  tops and let them regrow. If you're cutting, leave an inch
• 3:38
  or two at the base so the plant can keep producing.
• 3:42
  That cut and come again approach works surprisingly well here,
• 3:47
  and it turns a small planting into something that lasts.
• 3:54
  Now let's talk about some of the hests and problems you might run
• 3:58
  into. Onion maggots are one of the
• 4:03
  more common issues. These are small larvae that
• 4:07
  attack the base of the plant, causing it to wilt or collapse.
• 4:14
  They show up when flies lay eggs near the soil, especially in
• 4:18
  cool, damp conditions. Keeping your garden clean,
• 4:24
  rotating crops and using row covers early in the season can
• 4:28
  help prevent them. Fungal issues can also show up
• 4:35
  if your soil stays too wet. You might notice soft or rotting
• 4:40
  bases, which is usually a sign that drainage needs to improve.
• 4:45
  Even though green onions are forgiving, they still don't like
• 4:50
  sitting in soggy soil. Watering at the base and making
• 4:55
  sure your soil drains well will go a long way.
• 5:02
  Thrips are another pest to keep an eye on.
• 5:06
  These tiny insects can cause silvery streaks on the leaves
• 5:10
  and weaken the plant over time. They tend to appear in warmer,
• 5:16
  drier conditions. A good rinse with water or a
• 5:20
  light application of insecticidal soap usually keeps
• 5:24
  them under control. Green onions are great
• 5:30
  companions in the garden. Their smell helps deter certain
• 5:36
  pests, making them good neighbors for crops like
• 5:39
  carrots, lettuce, and even brassicas.
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  They don't compete heavily for nutrients, so you can tuck them
• 5:49
  into small spaces or along the edges of beds.
• 5:53
  They're one of those plants that just fits wherever you need
• 5:57
  them. If you're interested in saving
• 6:02
  seeds, green onions will eventually send up a flower
• 6:07
  stalk if you let them grow long enough.
• 6:11
  The flowers form those round clusters that you'll start to
• 6:14
  notice attracting pollinators. Once they dry out, you can
• 6:19
  collect the seeds and store them for the next season.
• 6:24
  Just keep in mind that they can cross pollinate with other
• 6:27
  alliums nearby. The pros of growing green onions
• 6:34
  are pretty clear. They're fast, productive, space
• 6:41
  efficient, and incredibly useful in the kitchen.
• 6:46
  The downsides are pretty minimal, but they're worth
• 6:49
  mentioning. They don't store a long term
• 6:53
  like bull bunions, and they can lose some flavor intensity if
• 6:57
  grown too quickly or watered too heavily.
• 7:03
  And now for my favorite part, the recipe.
• 7:09
  Let's keep this simple and useful Green onion scrambled
• 7:15
  eggs. Start by cracking 4 eggs into a
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  bowl and whisking them with a pinch of salt and pepper.
• 7:24
  Heat a pan over medium low heat and add a tablespoon of butter.
• 7:30
  Once it melts, pour in the eggs and let them start to set.
• 7:36
  As they begin to come together, gently stir them and add a
• 7:40
  generous handful of freshly chopped green onions.
• 7:45
  Keep cooking slowly until they're just set but still soft.
• 7:52
  The green onions add a fresh, slightly sharp flavor that cuts
• 7:55
  through the richness of the eggs perfectly.
• 7:59
  It's simple, but it's one of those things you'll end up
• 8:02
  making over and over again. Here are some fun facts about
• 8:09
  green onions. The terms green onion, scallion,
• 8:16
  and spring onion are often used interchangeably, but they can
• 8:22
  refer to slightly different growth stages.
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  The entire plant is edible, from the white base to the green
• 8:31
  tops, making them incredibly versatile.
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  They've been cultivated for thousands of years and are used
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  in cuisines all over the world. Green onions contain sulfur
• 8:47
  compounds similar to garlic, which contribute to both their
• 8:52
  flavor and their mild pest repelling properties.
• 8:58
  They can regrow multiple times if harvested carefully, making
• 9:04
  them one of the more renewable crops you can grow.
• 9:09
  And interestingly, their flavor can vary depending on how
• 9:13
  quickly they grow, with slower growth often producing a
• 9:17
  stronger taste. Welcome back to the garden Nerd
• 9:23
  corner, fellow beans. Green onions are part of the
• 9:29
  allium family, which includes garlic, onions, and leeks.
• 9:37
  These plants produce sulfur containing compounds that not
• 9:40
  only give them their distinctive flavor, but also play a role in
• 9:44
  plant defense. Unlike bulb onions, green onions
• 9:49
  are typically harvested before the plant redirects energy into
• 9:53
  forming a bulb, which is why they stay slender and mild.
• 10:02
  Their shallow root systems make them efficient in small spaces,
• 10:05
  but also more sensitive to inconsistent watering.
• 10:12
  From a biological standpoint, they're really a great example
• 10:16
  of how growth stage can influence both flavor and
• 10:19
  function in edible plants. Next time on the Beanstalk,
• 10:27
  we're going to build on this idea and step into the world of
• 10:31
  herbs for cooking. We've talked about individual
• 10:35
  herbs before, but now it's time to bring them together, how to
• 10:40
  grow them, use them, and turn a handful of leaves into something
• 10:45
  that actually transforms your meals.
• 10:49
  It's one of those steps that really starts to connect the
• 10:52
  garden to the kitchen in a meaningful way.
• 10:59
  Thanks again for hanging out with me today on the Beanstalk,
• 11:02
  Fellow Beans. If you want to keep the
• 11:05
  conversation going, we've got a growing community over at the
• 11:09
  Beanstalk Garden Club on Facebook.
• 11:13
  Come join us, share your garden photos, swap ideas, and dig a
• 11:17
  little deeper into all things that grow together.
• 11:23
  If you're enjoying the podcast, don't forget to hit follow on
• 11:26
  Spotify so you never miss an episode.
• 11:30
  We'd also love to hear your feedback or questions for future
• 11:34
  shows. And if you happen to be
• 11:37
  interested in supporting the podcast and helping it grow, you
• 11:40
  can also find us over on Patreon.
• 11:44
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• 11:47
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• 11:51
  the scenes style content and discounts on our products.
• 11:56
  From our patch to yours, keep on climbing.