Onion - Tokyo White Bunching Seeds - Organic

Onion - Tokyo White Bunching Seeds - Organic

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Tokyo White Bunching Onion is a hardy, mild-flavored, fast-growing onion that does not form a bulb. They can grow 12" long with white stalks and green tops. This variety is very dependable because it thrives in a wide range of soils, is heat and cold tolerant, and can be sown successively throughout the season. Bunching onions can be harvested at a number of stages that include the early green shoots, or the mature, white flesh of the lower stem. Young plants can be harvested at 60 days and mature ones at 110 days. They are often referred to as scallions but have a stronger flavor.

Bunching Onion seeds can be planted directly into the garden soil.

Sow seed directly into the garden soil after the last frost. 

Plant seeds 1/4" deep and 1" apart. Firm the soil lightly and keep it evenly moist. Seeds will germinate in 7-14 days. Later thin to 3" apart when seedlings are 1- 2" high.

Gently apply a thick layer of mulch to keep weeds down and the soil moist.

Harvest bunching onions when plants reach 10-12" tall, while the stalks are still white at the bottom and fairly thin. 

Each packet contains 300 Organic Tokyo White Bunching Onion seeds. Allium cepa. Annual. Open-pollinated, heirloom, Non-GMO. Harvest in 60 days. $3.00

This packet plants a 25' row with 100 plants. 

All of the green onion and its flowers are edible.

Scallions are mild in taste, so you won't cry while cutting them. The most intense flavor comes from the white part closer to the stem, but the entire green onion is edible and can be eaten raw or cooked. chop up and sprinkle in soups, stir-fries, and sandwich fillings. 


They have thick, round, hollow stems that are bright green in color and greenish-white flowers that are slow to develop and bloom through much of the summer. The leaves have a mild onion flavor and are edible raw or cooked. The flowers are edible, with a sharp onion flavor.


Onions have many health benefits including fighting cancer and preventing infections. They may block cancer growth, especially in the stomach because they contain a compound called allicin that prevents cells from turning cancerous and may slow tumors from spreading. The extracts of onions have long been used as medicine because they can kill bacteria, fungi, and viruses. At high enough concentrations, they can kill or slow the growth of salmonella or E. coli.

Scallions are an excellent source of many essential nutrients. Vitamin B2 (riboflavin), which is essential to energy production and metabolism. Vitamin K, which plays a role in blood clotting and bone and muscle health. Vitamin C, which is an antioxidant that supports the immune system.

The green tops of scallions are a very good source of: Vitamin A, which supports the immune system and vision. Vitamin B6, which plays a role in metabolism and the immune system. Phytonutrients (antioxidants), a broad class of plant-based compounds that promote overall health.

They also have fiber that helps you feel full, keeps your cholesterol levels down, and may lower your chances for diabetes, heart disease, and other conditions.