Tokyo Long White

Family: Amaryllidaceae Vegetable

Planting Schedule

Provide your location or planting zone to unlock dates and add Tokyo Long White to a garden.

Crisp, green-tipped stalks rise with a clean, bright snap—Tokyo Long White delivers a mild-to-sharp bite that lingers pleasantly, never harsh.

At maturity, the long, slender white shanks are tender and juicy, with a fine, smooth texture that shines in fresh bunches and quick stir-ins. Grow it for its elegant, upright form and reliable 60-day performance, ideal for sauces, pickling, and roasting where its flavor turns sweet and savory.

Light: Full SunMaturity: 60 DaysHabit: Upright

Botanical illustration of Tokyo Long White

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Tokyo Long White Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	May 4th	May 25th	Jul 24th – Aug 1st
Zone 2a	Apr 27th	May 18th	Jul 17th – Aug 29th
Zone 2b	Apr 17th	May 8th	Jul 7th – Aug 25th
Zone 3a	Apr 17th	May 8th	Jul 7th – Sep 1st
Zone 3b	Apr 21st	May 12th	Jul 11th – Sep 21st
Zone 4a	Apr 17th	May 8th	Jul 7th – Sep 24th
Zone 4b	Apr 15th	May 6th	Jul 5th – Sep 27th
Zone 5a	Apr 10th	May 1st	Jun 30th – Sep 30th
Zone 5b	Apr 6th	Apr 27th	Jun 26th – Oct 5th
Zone 6a	Apr 3rd	Apr 24th	Jun 23rd – Oct 10th
Zone 6b	Mar 28th	Apr 18th	Jun 17th – Oct 16th
Zone 7a	Mar 23rd	Apr 13th	Jun 12th – Oct 20th
Zone 7b	Mar 13th	Apr 3rd	Jun 2nd – Oct 28th
Zone 8a	Mar 4th	Mar 25th	May 24th – Nov 5th
Zone 8b	Feb 23rd	Mar 16th	May 15th – Nov 12th
Zone 9a	Feb 6th	Feb 27th	Apr 28th – Nov 26th
Zone 9b	Jan 12th	Feb 2nd	Apr 3rd – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	5

Culinary Notes

Chef's Note

Tokyo Long White gives you that elegant, tender white shank with a crisp, juicy snap—raw it reads bright and clean, cooked it turns sweet-savory instead of going onion-bitey. Use it where you want flavor lift and texture retention, not softness; it’s built for quick heat, vinegar, and high-surface cooking.

Best Uses

shaking up with quick sauté or stir-in, where it stays crisp-tender
thin-sliced raw for crunch in salads and herb-heavy toppings
short pickle or vinegar cure for sharp, snappy bite
roasting to coax the long white shanks into caramelized sweetness

Flavor Profile

mild-to-sharp allium bite crisp, juicy snap clean, bright finish sweet-savory shift with heat

Kitchen Pairings

soy sauce ginger garlic sesame oil rice vinegar miso

Frequently Asked Questions

How can I prevent and treat onion thrips or downy mildew on Allium fistulosum (Tokyo Long White scallions)?

Check leaves weekly for silvery streaking and distorted tips—those are common signs of onion thrips on scallions. Rinse plants with a strong jet of water early morning and use insecticidal soap, repeating every 5–7 days until new growth looks normal. If you see grayish-purple downy growth on leaf undersides or yellowing from the tips, improve airflow and avoid overhead watering; remove badly affected leaves and keep the bed evenly moist but not wet to slow downy mildew.

How often should I water Allium fistulosum during its main growing phase (about weeks 3–8)?

During active leaf growth, keep the soil consistently moist—aim for top 1–2 inches to stay damp without waterlogging. In typical home gardens this often means watering about 1–2 times per week, but increase frequency during hot, windy spells and reduce if the bed stays soggy. Mulch lightly to steady moisture, and water at the base to avoid prolonged leaf wetness that encourages mildew.

When are Tokyo Long White scallions (Allium fistulosum) ready to harvest?

Harvest when plants form long, firm green-white stems with a decent diameter for eating—typically around 55–65 days from sowing. You can start cutting outer leaves earlier for baby greens, but for the classic “long white” look harvest when the white portion is well developed and the leaves are still crisp (not excessively hollow or floppy). For best quality, harvest in the morning and stop cutting once leaves begin to thin or the plant shows signs of bolting.