Care Guide for Central Texas (Zone 8b)

---

Sun Requirements

• Scallions prefer full sun to partial shade.
• Morning sun and light afternoon shade works beautifully in Texas.
• Mulch helps keep roots cool and reduces moisture loss.

Watering

• Keep soil consistently moist, not soggy.
• Water deeply 2-3× weekly, more during hot spells.
• Avoid overhead watering to reduce fungal issues.
• Mulch helps retain moisture and prevent soil crusting.

Soil & Fertilizer (Organic‑Only)

Use rich, well‑draining soil with plenty of compost.
Scallions are moderate feeders.

Container

• Every 2-3 weeks alternate diluted fish emulsion (½ strength) and compost tea
• Monthly worm castings
• Moderate feeders; steady nutrition keeps stalks crisp and upright
• Too much nitrogen = floppy tops and weak flavor
• Containers dry out fast, so keep moisture consistent

In‑ground

• Every 3 weeks compost tea and worm castings
• Diluted fish emulsion only if growth slows
• Soil biology supports slow, steady nutrient uptake
• Heavy nitrogen encourages excessive leaf growth instead of strong stalks

Organic Pest Control

Watch for:

• thrips
• leaf miners
• aphids
• onion maggots (rare in Texas)

Treat with neem oil or insecticidal soap at dusk.
Remove damaged leaves if miners appear.
Encourage ladybugs and lacewings.

Container vs In‑Ground Care

Container:  

• Use a 2-3 gal pot with good drainage.
• Shallow containers are fine – roots don’t go deep.
• Terracotta helps prevent soggy soil.

In‑Ground:  

• Plant in raised beds or compost‑rich soil.
• Space plants 2-3 inches apart for scallions.
• For small bulbs, space 4-6 inches apart.
• Mulch heavily to keep soil cool.

Harvest Instructions

• Harvest when stalks reach pencil thickness for scallions.
• For small bulbs, wait until they reach 1-2 inches.
• Pull gently or loosen soil with a fork.
• If plants begin to bulb or bolt, harvest immediately – still delicious.

Drying & Storage

Store unwashed scallions in a perforated bag in the fridge for 1-2 weeks.
For longer storage:

• chop and freeze
• blanch and freeze
• dehydrate for soups

Avoid washing until ready to cook.

---