Multiplying Spring Onions are one of the most productive and rewarding perennial vegetables we grow. Once established, they provide an almost continuous harvest for much of the year, eliminating the need to repeatedly sow seed, prick out seedlings, or stagger plantings to maintain a steady supply.
The below photo shows healthy spring growth. It was taken in October.
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Each starter clump contains approximately 8–10 young shoots, giving your patch an excellent beginning. Over time, the plants naturally multiply underground to form dense clumps that become larger and more productive every season. After just one year, a single clump can often be divided into three to five new clumps, making it easy to expand your planting or share with family and friends.
In late autumn and early winter, the foliage naturally dies back as the plants enter dormancy. Don't be concerned, this is a normal part of their growth cycle. Fresh shoots emerge again in late winter or early spring, often before many other vegetables have begun growing.
At KoruKai Herb Farm we use them almost daily, raw in salads, finely chopped over dishes, or cooked into meals anywhere spring onions or chives would normally be used.
The plants naturally die back during late autumn and winter (May/June) before re-emerging vigorously in late winter or early spring (around August). Winter is also the perfect time to divide clumps, refresh the soil with compost, and expand your planting.
A wonderfully productive, low-maintenance perennial vegetable ideal for kitchen gardens, food forests, permaculture systems, and busy gardeners wanting reliable year-round harvests.
These wonderful perennial onions combine the best qualities of spring onions and chives:
- The thick, succulent stems of spring onions.
- The vigorous clump-forming habit of chives.
- A long harvest season from early spring through late autumn.
At KoruKai Herb Farm, they are one of our most-used vegetables. We harvest them almost daily for salads, stir-fries, soups, omelettes, quiches, pasta dishes, curries, and garnishes. Their mild onion flavour makes them an indispensable ingredient in the kitchen, and because fresh shoots are almost always available, they're one of the first herbs we reach for.
During the height of summer, the clumps become especially lush and productive. We regularly remove the flower stalks to encourage continuous leafy growth and harvest generously throughout the season. Even after heavy cutting, the plants quickly regenerate with fresh, tender shoots.
Growing Instructions
Multiplying Spring Onions are exceptionally hardy and thrive throughout New Zealand. They grow well in full sun or partial shade and prefer fertile, well-drained soil enriched with compost or well-rotted manure.
When planting, leave the starter clump intact rather than separating it into individual plants. Like chives, these onions naturally prefer growing in clusters and establish much more quickly when planted as a group.
Plant the clump so the roots are well covered and the base of the shoots sits just above the soil surface. Water thoroughly after planting and apply a generous layer of mulch to retain moisture, suppress weeds, and gradually improve soil fertility.
Once established, the plants require very little attention beyond occasional watering during prolonged dry periods and an annual application of compost.
Dividing and Propagation
Winter is the ideal time to lift and divide established clumps.
Carefully dig up the entire clump and gently tease it apart into smaller groups. We find that replanting divisions of approximately 10–20 shoots produces the strongest and most productive plants.
Dividing the clumps is also the perfect opportunity to:
- Refresh the soil with compost.
- Expand your perennial onion patch.
- Share plants with friends and neighbours.
- Rotate the planting into another part of the garden if desired.
Regular division every one to three years keeps the plants vigorous and highly productive.
Harvesting
Harvest the largest shoots whenever needed, allowing the smaller stems to continue growing. This simple "cut-and-come-again" approach provides a continuous supply of fresh spring onions throughout the growing season.
Flower stalks are also edible when young but are best removed if your goal is maximum leaf production.
The more regularly you harvest, the more vigorously the plants tend to grow.
Kitchen Uses
Multiplying Spring Onions are incredibly versatile and can be used anywhere you would use spring onions, shallots, or chives.
Enjoy them finely chopped over soups, baked potatoes, eggs, noodles, curries, pizzas, tacos, dumplings, and roasted vegetables. Add them to salads, herb butters, dips, pestos, or stir-fries, or use them as a fresh garnish to brighten almost any savoury dish.
Their mild flavour means the entire stem can be used, from the white base to the tender green leaves.
Nutritional Benefits*
Like other members of the onion family, Multiplying Spring Onions are rich in vitamins, minerals, antioxidants, and sulphur-containing compounds that have been valued in traditional diets for centuries.
Regular consumption of onions and related Allium vegetables has traditionally been associated with supporting:
- Cardiovascular health.
- Healthy circulation.
- Normal cholesterol metabolism.
- Immune function.
- Respiratory health during seasonal illnesses.
For maximum flavour and nutritional value, enjoy the stems fresh or lightly cooked.
*This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. Always seek advice from a qualified healthcare practitioner regarding medical conditions or treatments.
