When & How to Harvest Green Onions
Green onions are most useful when harvested at the size and thickness you want, before the stems get too coarse. Timely pulling also frees space for the rest of the row to size up.
How to tell it is ready
Harvest when the plants are pencil-thin to finger-thin, depending on how you plan to use them. Tops should be green and upright, and the white shank should be well formed but still tender.
How to harvest
Loosen soil if needed and pull plants gently by hand, or use a trowel to lift them without tearing the stems. You can also snip tops from established clumps and let them regrow if the bulbs are not needed.
Timing
Green onions are commonly ready about 50 to 70 days from sowing, though some can be used earlier. Harvest in the morning for best freshness, and thin or pick in several rounds as plants reach usable size.
After the harvest
Brush off soil and trim roots if desired. Rinse, dry, and refrigerate promptly. If storing for a few days, keep tops dry to help maintain quality.
Tips
Harvest extras as thinnings to avoid crowding the row. Sow small batches every couple of weeks for a steady supply.
General guidance for US home gardens. Timing varies by variety and region; check your local frost dates. Page updated Aug 4, 2026.