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Evergreen Bunching Heshiko Onion (Heirloom, 65 days)

Germ 5-10 days
Produces no bulbs and also divides and thus can be considered sort of a perennial. Can be sown thickly (20 seeds per square foot) either in the spring for a fall crop or in the fall for a crop the following year. Use like scallions, then allow some plants to grow and each will have half a dozen narrow divisions in the fall. 400 seeds.


Indoors- 8-10 weeks before last frost with soil temperatures 60-75 degrees. Plant in flats 1/4” deep, 1/4” apart. Transplant seedlings out mid/late spring, 2-6” apart. Liquid fertilize seedlings every 7-10 days. Seedlings should be about a pencil thick in size at planting time.

Outdoors- Sow lightly, 1/4” deep early spring. Thin to 2-6” apart.

Harvest-Choosing the largest stalks first, when they are about a 1/2 inch thick and 8-12 inches tall.

Tips- Plant into fertile soil with lots of organic matter and adequate water,1” per week for optimum growth.

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I recommend this product

Super useful green onion!

I bought and planted my seeds last year, had great success in growing them all season in my raised beds. In the fall i removed what was left of these and put them in the compost. This spring i started the seeds i had left from last year - which led to 100% germination a year later! Fast forward to May when i'm planting the seedlings in the bed and happen to notice HUGE heshikos already growing out in the compost! These things survived the Maine winter (on top of my compost heap) and re-grew the next year - impressive. These are very useful for a lot of the dishes I make, and will be a staple for my garden for years to come.

Ruth V.
United States
I recommend this product

Did not work well for me.

I did everything I could because I really wanted them to grow. They started growing but stayed thinner than a grass blade and just laid on the soil. Just like the Chives. Will not do them again.

Janice Tenery

Heat-tolerant and vigorous

Good germination with these, and excellent quality. With daily watering, these have withstood Arizona's hot summer and appear capable of lasting into the fall. A few of mine have produced bulbs, which is like getting two kinds of onions in one planting. The green tops are long and robust. Place the cut-off ends in a glass of water, like cut flowers, and they will last for several days in the kitchen.