Flagpole Scallion
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Allium fistulosum
Seeds per pack: ~ 150
Germination: 52% November 2025 Packed for 2026
Life cycle: Perennial
Origins and History
The Flagpole Scallion, also known as Welsh onion or bunching onion, is an heirloom variety with roots in East Asia, where it has been cultivated for centuries as both a culinary and medicinal crop. Unlike bulbing onions, it was selected for its upright, non-bulbing form and hardy perennial growth, making it a reliable staple in traditional gardens. Its enduring popularity spread through trade routes, and it became a valued addition to European and American kitchen gardens.
Appearance and Characteristics
Flagpole Scallions are distinguished by their tall, straight, and slender stalks, which can reach over a foot in height. The leaves are tubular, hollow, and bright green, with crisp white shanks that resemble young leeks. This variety does not form bulbs, instead producing dense clumps that can be divided and regrown.
Culinary Uses
prized for their mild yet flavorful onion taste, Flagpole Scallions are versatile in the kitchen. They can be used raw in salads, salsas, and garnishes, or cooked in stir-fries, soups, and savory pancakes. Both the green tops and white stalks are edible, offering a subtle sweetness when lightly sautéed or grilled.
Growing Tips
This scallion thrives in USDA Zones 3–9 and prefers full sun with well-drained, fertile soil. Direct sow seeds ¼ inch deep, spacing rows 12–18 inches apart, or transplant seedlings when a few inches tall. Successive sowings ensure a steady harvest. Flagpole Scallions are hardy and can overwinter in mild climates or be mulched for protection in colder zones.
Harvesting Guidance
Plants can be harvested once stalks reach pencil thickness, usually 60–80 days after sowing. To extend the harvest, cut stalks at the base and allow regrowth, or pull entire clumps and thin to encourage larger plants. Mature clumps can be divided every few years to rejuvenate growth and maintain productivity.
