Full sun (6-8 hours)

Keep the soil consistently moist but not soggy.

Average humidity is good for this plant.

This vegetable can tolerate a mild frost but grows best at 65°F-80°F.

This plant is a perennial in plant hardiness zones 6-9 but should be used like an annual in zones 3-5.

Apply a balanced fertilizer around the base of the plant in early spring when new leaves start growing.

To transplant into a garden container or the garden bed, water your plant the night before. Dig the hole twice as wide as the grower pot and the same depth as the grower pot (not deeper). Remove the plant and center in the spot. Add rooting hormone around the roots of the plant. Water in the hole and let drain. If you have clay soils, add composted leaves, to enhance the soil consistency. Fill around the plant and up to the top of its soil line. Tamp down with your hands to remove any air pockets. Water again around the drip line.

If you're going to treat this plant as a perennial, do not harvest the first year to help the roots establish first and multiply. If using them as annuals, start harvesting your scallion crop when the leaves reach 6-8 inches tall by cutting the leaves two inches above the soil. The leaves will keep in a refrigerator for up to a week by wrapping in a green bag. Additionally, remove the whole plant and wash the soil off to use in salads and cooked dishes.

After a growing season or two, dig the clumps and pull apart the roots gently to create several sections. Replant in a container or the garden bed at the same depth as the original. Add root hormone to get the roots to establish faster and water well.