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Other Common Names: Bawang besar, japanese onion, bawang bombay, hom yao, piyaz, rata lunu, sibuyas, tama negi, tsung tau, or yang cong.
How to Grow Imai Early Yellow Onion
In shorter growing season areas, pre-germinate the seeds in flats or trays indoors. Break up the soil before sowing. Sow seeds in early fall and transplant seedlings in January. Water the seeds deeply and keep the soil moist, especially during germination. Irrigate weekly, or more often if the soil dries.
Mulch the area with straw to maintain moisture and control weeds. Young onions are very prone to crowding out; pull weeds promptly. Fertilize if needed. As harvest time nears, the foliage will turn yellow or brown and begin to fall over. At the first sign of yellowing, reduce the quantity of water. For full maturity onions, allow most of the leaves to fall before harvesting.
Harvesting Imai Early Yellow Onion
Pull the onions in late spring when their skins have developed and the tops have fallen over. Allow the onions to dry in the open air for a few days. Cut off the tops and roots, then air dry for 2-3 more days; this will help to seal the onion and stop them from going bad. Harvest onions at any stage before full maturity as well.
Culinary Tips
Use Imai Early Yellow when fresh or cooked; it is suitable for salad, pickling, stir-fry, sukiyaki, and tempura. Use these onions in recipes where other alliums are used.
Stories From Our Gardeners
“I believe that onions like Imai Early Yellow are crucial in many dishes. They add such a complex umami flavor component that not only deepens Asian cuisine but any dish to which it is added.”
