Ishikura Bunching is an AGM winning Japanese type that forms long white stalks (can reach over 30cm). No need for repeat sowing as Ishikura can be harvested from pencil thin to thumb thickness at any time between June and October. You can even cut leaves for salads whilst leaving the stem to grow on. Tasty as all stages.
Price for 100 seeds
SOW: between March and July no more than 1cm deep. Cloches ought to be used to mid-April.
GROW & EAT: just let it grow. Ishikura can be harvested at any point from 7-10cm tall (pull whole at this height) onwards. For spring onions they are nice pulled when about pencil thick but retain their quality right up to thumb thickness in the autumn. You can also cut leaves for use in salads or for flavouring whilst leaving the stems to grow on. You can earth up the stems to keep them as pale as possible but it isn’t necessary as it won’t change the flavour. In Asian cooking these are used in stir fry, miso soup or anything that needs a green onion.
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