Red Stem

Family: Amaryllidaceae Vegetable

Tender, aromatic green stalks rise with a striking red-tinged stem that glows against the garden’s backdrop—fragrant from the first harvest.

Red Stem scallions deliver a crisp, juicy bite with a mild allium sweetness and a clean, herbal finish, ideal for brightening fresh salads, quick stir-fries, and savory garnishes. Grow them for repeated, satisfying harvests at about 60 days, when the stems are full and the greens are at their most vivid.

Light: Full SunMaturity: 60 DaysHabit: Upright

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	60
Min Soil Temp (°F)	50
Min Night Temp (°F)	35
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Red Stem scallions are built for brightness: they stay sweet and juicy, so raw applications actually taste like scallion—not onion heat. Chop them fine and hit hot-but-fast cooking or last-minute finishing for maximum crunch and that clean, herbal finish.

Best Uses

thin-slice raw over cucumbers or tomatoes for crunch that doesn’t overwhelm
quick stir-fry in a screaming-hot pan for 30–90 seconds—just enough to soften without going sharp
finish soups, noodles, and fried rice with chiffonaded greens for a fresh, peppery-green lift
pickled or lightly salted to keep that red-stem tang lively and crunchy

Flavor Profile

crisp, juicy snap mild allium sweetness clean herbal scallion bite gentle pungency that stays bright

Kitchen Pairings

soy sauce ginger garlic lime sesame oil white fish

Frequently Asked Questions

What pests or diseases commonly affect Allium fistulosum (red stem/bunching onion), and how can I treat them at home?

A common issue is onion fly maggots, which tunnel into the base and weaken the plant; pull and destroy affected clumps and replant in fresh soil. Watch for downy mildew (gray/purplish growth on leaves) during cool, humid weather—improve airflow by thinning and water at the soil line, then remove badly infected leaves to slow spread.

How often should I water Allium fistulosum during its main growing phase, and what soil moisture level should I aim for?

During active leaf growth (about weeks 3–8), keep the soil consistently evenly moist but not soggy—typically about 1 inch of water per week total, split into 2–3 waterings if it’s hot. If the top 1 inch of soil dries out, water thoroughly; if water pools or soil stays wet, reduce watering to prevent rotting at the base.

How do I know when Allium fistulosum is ready to harvest?

Harvest when stems are firm and at a usable size—usually around 60 days, with leaves tall and green and the bases still tender rather than woody. For the best flavor, harvest in stages: snip outer leaves as they mature or lift a bunch when the clump is thick enough for your desired bunch size.