Green Onions.. Shandong Giant Green Onion

[barefootgardener]

A gardening friend who lives in Canada, sent me some Shandong Green Onion seeds this past winter. A friend of hers bought the seeds at a market in China. They are also referred to as 'Shandong
Da Cong.' This is a popular bunching variety in Asia.

I started the seeds in late winter and they germinated pretty quickly. When they reached seedling height and after the chance for a hard frost surpassed, I planted them in a raised bed that was amended with compost and well rotted manure. I also grew them among some nasturtiums and strawberries. I kept them well watered through the summer. They grew really well, and I dug them up after we had our first light frost.

The white stem/bulbs can get pretty tall. For me, the white stems/bulbs grew anywhere from 8 - 10 inches long. From the top of the green stalk to the bottom of the green stem, it reached 40" in height. The SGO has a bit more of a mild flavor than regular green onions. They are great in salads.

I left a couple in the ground to overwinter. I just pulled some soil up around them, then in the springtime the green will pop up, and I will let it flower and go to seed for collecting. I can see why they are so popular, they did really well for me..

You can dry them like garlic for storage..

I made some Shandong Chicken, with Shandong Sauce poured over top.

 

[barefootgardener]

Shandong chicken is a twice cooked chicken. It is first boiled in a pot with onions, carrots, peppercorns a bit of salt, then drained and dried really well. Drying the chicken well makes the skin nice and crisp for deep frying, in heavy bottom pan or wok, which is the next step.

 

[majorcatfish]

can you post that recipe, that looks yummy..

those onions are beasts, how deep did you have to dig for them?

 

[barefootgardener]

can you post that recipe, that looks yummy..

those onions are beasts, how deep did you have to dig for them?

Yes, they are beasts!!
Well, I dug down about a foot not being sure how far down the roots went. The longer roots measured in at 5 to six inches long. I tried to pull them up, but they did not come up easily as I would have liked. I played it safe and just used a narrow shovel and fork.. This was my first time growing this variety.

I will try to post the recipe later when I get the chance. It will take a bit of time to type it.

 

[so lucky]

Great looking onions! You done good!

 

[PhilaGardener]

Looks delicious - save a few to grow on for seed!

 

[barefootgardener]

Thank you!

I have a couple of Shandong Green Onions still left in the bed. I thought I had dug them all up.. (before realizing I should have left some to go to seed). Ooop's.. Lucky for me.

The gal that shared the seeds with me said that even after you pull the onions, you can trim back some of the stalk, and replant them. They should sprout back in the spring! Good to know.

 

[journey11]

'Shandong Da Cong.' -- well, that is a mouthful! Very interesting onions you have there. I've never met an onion I didn't like.

 

[digitS']

I have grown Tokyo White for several years, Barefoot. Usually, I try another bunching type each season but haven't tried your Chinese Shandong.

If I understand correctly, the green onions we find in the markets are now this species (Allium fistulosum) or hybrids of this species. If Shandong is the same, the British call them "Welsh onions." That name led me to a good deal of confusion, when I first decided to grow something other than bulb onions, from seeds or sets.

Someone should correct me if I'm wrong. It's gardeners who grow onions from sets. That isn't where the food industry has been in recent years. There is nothing at all wrong in using onions from sets as green onions. It's quicker than growing from seed. By the way, there is nothing wrong with using any onion, including shallots, as green onions.

My bunching onion season has nearly come to an end. I've begun to harvest leeks. I'm not gonna use them uncooked. In fact, I haven't used many of the bunching onions uncooked. No, stir-fries are too important in my diet. The leeks are mostly destined for potato and leek soup! Oh Boy ..!

Steve
who was also eating his bulbing onions green but now has them for winter. Life is good.

 

[digitS']

... I've never met an onion I didn't like.

How about a few extra onions today for that throat and cough, Journey?

Steve