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Bunching Onion

It's not easy to find in the West the variety of bunching onions called for in much of Chinese, Japanese and Korean cuisine. This hardy year-round vegetable is a perfect complement to Asian soups, stir-fries and salads. In Japan, the onion is often pickled. In China, you'll find them in rice and noodle dishes, or soups and stir-fries. Single-stemmed onions are planted as annuals and can grow thick and straight similar to a leek. Multi-stemmed bunching onions are more like the scallion, albeit with a stronger flavor. Bunching onions can be harvested at a number of stages, depending on whether you're after the tender, early green shoots, or the mature, white flesh of the lower stem.

 

  Japanese Bunching Onion
   
 
Kitazawa Seed Company    201 4th Street, #206    Oakland, CA  94607
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