Our scallion crop was totally destroyed during the last hurricane. Since scallions is one of the main seasonings we use on both our Cooking Tour and our Farm and Food Tour, it is very important that we get this crop back in the ground as soon as possible. This time around, we will be planting in grow bags so we can better secure the plants in case of heavy rain or another hurricane.
I ordered some seeds online, but before they arrived, I went to the market and bought a bundle of scallions (green onion). I cut off the top part and placed the bottom section in water so it could start rooting. This was a new experience for me because before, we always planted scallions in the field using suckers (young shoots).
Guests usually hand-pick scallions straight from the farm for our cooking tours, so getting this growing early is very important. scallions is best known for rice and peas, but it’s also used in many meat and vegetable dishes.
Our guests love harvesting what they cook — it gives them a deeper connection to the food, the farm, and nature. After about 9–10 days, the scallions started rooting, and now it’s ready to go into the grow bags with fresh soil and mulch.
I believe the type of scallions I am planting is bunching scallions. When you plant just one stalk, it grows into a whole bunch, producing several new stalks from the same root. That’s one of the reasons it’s such a favorite among farmers and home gardeners. I also believe this is the variety most commonly grown in Jamaica and the one you usually see in markets and supermarkets across the island.
Bunching scallions has been used for centuries, especially in Asia and the Caribbean, because it’s easy to grow and keeps coming back after harvesting. Enslaved Africans and early settlers helped spread it throughout the Caribbean, where it became a key seasoning in everyday cooking. Today, bunching scallions is a must-have in Jamaican kitchens, known not just for its flavor but for how dependable and productive it is in the garden.
Some history about scallions
Green onion, also called scallion or scallions here in the Jamaica, has been around for thousands of years. Jamaican used it not just for cooking but for healing too you can never talk about cooking without mentioning scallions — it’s in almost everything from jerk seasoning to soups and rice and peas.
Jamaican have used scallions for years as a natural remedy too. It’s full of vitamins that help build your immune system, and a simple cup of scallions tea is often used for colds, coughs, and chest congestion here in Jamaica. The older folks also use it to help with digestion and circulation. Whether in the kitchen or in home remedies, green onion has always been one of those everyday plants that does more than you expect and is always present in a Jamaican Fridge ready for cooking.
