Commonly known as scallions or spring onions, bunching onions are bulbless types with a milder flavor than many larger onions. They are highly versatile, and can be eaten raw or cooked in soups, salads, dips, stir-fries, and more. Bunching onions are very hardy, and many varieties are well-suited to winter harvest or overwintering. While other types of onions can be marketed in bunches, true bunching onions are cultivars of a specific species, generally Allium fistulosum, though there are exceptions.
Better flavor than other bunching onions, sweeter and more complex.
Better flavor than other bunching onions.
The first red bunching type that is highly colored at any temperature.
Heat-resistant large bunching onions, leaves resist breaking.
Heat-resistant, large bunching onions.
Organic bunching onion with bright white shanks and no bulbing.
Organic bunching onion.
Earliest bunching type, a cross between a bunching and bulb onion.
The earliest bunching onion we've found.
The most winter-hardy bunching onion, with little or no bulbing.
The most winter-hardy bunching onion.