Tokyo Long White

Onion

60d to harvest

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.

Crop Dates

Growing note: Frost-free Zone 13a supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	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

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.