Shimonita Town is the origin of these famous Japanese bunching onions. A single stalk variety, it is considered the ‘King of the Negi’ for its fat white root ends and its wonderful sweet flavor when cooked. Can be harvested after 6 months but needs 12 months to develop the thicker stems.
- Cool season annual
- Approx. 800-850 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 120-140 day after transplanting or 365 days
- Planting season: Spring or fall
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Cultivation: Prepare fertile, well-drained soil. Sow seeds in spring after danger of all frost and transplant seedlings in early summer or sow seeds in fall and transplant seedlings in spring in a sunny location. When seedlings are 12-14" tall, dig an 8" deep trough in an east/west direction and transplant mounding the soil around the seedlings. Mulch around the base of green stems (every 40-50 days) to increase white area on stems.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Increased sweetness when cooked. Cut in half and grill. Use in yosenabe, sukiyaki, ohitashi, kushiyaki, tempura.