Chinese spring onion
$ 13.50
Perennial plant native to Asia, introduced in France in the 17th century. with star-shaped white flowers.
Eat raw or cooked.
Very fragrant variety, whose taste resembles that of garlic, but sweeter…
Sowing: in spring from March to June, or in autumn September to October
250 seeds approximately
Description
Chinese spring onion – Heirloom Seeds / Rare seeds
Sow directly in place. In spring from March to June, or in autumn September to October, draw shallow furrows of 1 to 2 cm with the handle of the rake, sow your seeds at the bottom, every 3 to 5 cm, (25 cm between 2 rows), cover the seeds with fine soil and tamp down with the back of the rake. Water in a fine rain.
Keep the soil moist until the first leaves appear (long to germinate). Weed once or twice to avoid competition from weeds (unwanted plants). In subsequent years, it is advisable to divide the clumps in the fall to promote their proper development.
Harvest the leaves as needed by cutting them at ground level. Pick the flowers at the very beginning of their blooming to eat them.
Exposure: sunny – Soil: Light and cool in summer .
Infrequent watering. There are no known enemies of the Chinese spring onion.
The Chinese spring onion is perfectly suited to growing in pots!
250 seeds approximately
Additional information
Weight | 0.04 lbs |
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