Description

Bunching Onion ‘Zeffa’ has long, single, white stems and straight blue-green leaves. They can be eaten raw or cooked. This is a popular variety grown commercially in Australia for ‘spring onions’.
Bunching onions, also called ‘salad onions’, ‘Welsh’ onions (although they are originally from Asia), Japanese Leeks or, mistakenly, “shallots”, are perennial plants that do not form bulbs.
Bunching onions are the same plant sold in shops as “spring onions” (or “green onions”).
For “spring onions”, sow multiple seeds (4–8) into the same hole and don’t thin them (that is, don’t remove any seedlings from each clump). Harvest of “spring onions” begins at about 70 days (10 weeks) from transplanting. Sow further seeds every two–three weeks to extend harvest. This is called “succession sowing”.