Scallions or spring onions are a constant mainstay in zen macrobiotic cuisine. They are used extensively, especially as a garnish. They are very easy to grow. I manage to have them fresh in the garden throughout the year. In these pictures we see them growing in my Biodynamic/French Intensive (Chadwick) double-dug raised beds.
They are not especially demanding in terms of nutrients. I just use organic compost and a sprinkling of dolomitic lime and rotate them into different beds every season. There is no need for any additional fertilizing agents - too much nitrogen will make them too leafy. They seem immune to pests or diseases. I've certainly never had any problems and I've been growing them for maybe fifteen years in this garden.
As with most home grown produce the tastes and flavours are much better than store bought produce. No doubt they are richer in nutrients too. Even if you grow nothing else, try to grow your own spring onions.
Summer spring onions, 2015.
Spring Onion bed (with parsnips and carrots as well.)
I usually put a top dressing of sifted compost, sand and fine seashell grit on top of the double dug beds in order to keep the soil open to the air and to protect it from the scorching Australian sun.
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