This time of year is when I do a lot of thinking about how I can improve my garden next season. One strategy I always want to improve upon is growing vegetables in succession. The goal is to always have something growing so there is no downtime from food harvests and also so that there are few or no periods of time when the garden is fallow, which is better for the garden.
My father is an excellent garden planner and as you see from the photo, is a very tidy gardener as well! These bunching onions are grown in succession. Shortly after the rows in the back became established, he started the rows in the front. This makes for a very long period of harvesting for these delicious, go-with-anything onions! Learn more about planting in succession and other gardening techniques in The Chinese Kitchen Garden!
Bunching onion is great to eat at all stages of growth and can be used in virtually any recipe from any cuisine. This variety, known by a name meaning "big onion" in Chinese, earns its namesake. By the end of the summer, it grows to a couple feet tall.
Notice how the soil is mounded up against the base as it grows. This blanches the stem, keeping it tender and producing an onion that looks almost like a leek. When it's ready to be harvested, the long white stems are the best part and have a mild, sweet, onion flavor. These onions also store well in cold storage.
I'm Wendy Kiang-Spray, gardener, home cook, and author of The Chinese Kitchen Garden. Learn more about the book here. Enjoy the blog and be sure to like The Chinese Kitchen Garden Facebook page for notifications when there are new posts.