How are green onions harvested and shipped to market and how should I store them?
Green onions are harvested when they reach the proper diameter for the particular market. For example, scallions are usually from ¼ to 5/8 inches in diameter or larger at harvest. This can be from 60 to 90 days after seeding, depending on the variety and the season. The larger Vidalia onions are typically harvested when the bulb is 1 inch or larger. Be careful during harvest to prevent damage to the onions, especially the tops. Tops are usually clipped to 12 inches for scallions whereas Vidalia onions are often sold with unclipped tops. Scallions are banded together with 12 to a bunch. Vidalia green onions are banded three to six to a bunch. Boxes are packed with two or four dozen bunches for shipping, often in wax boxes with open tops for top icing. Check with your buyers or potential markets for their requirements on packaging. After harvesting, reduce field heat as quickly as possible by icing to cool onions to 40°F. About 2.2 pounds of ice is required for every 4 pounds of produce
