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Almost everyone loves onions. And when you grow them yourself, you get the most tender, sweet ones possible. The sweetest onions don't last long in storage, but because of their mild flavor they're great raw in salads or as a topper for grilled or cooked dishes. Storage onions are more pungent but develop a sweeter flavor when cooked.
Green onions, also called scallions or spring onions, are just immature bulbing onions that are harvested early. Leave them in the ground and they'll develop into regular onions.
Shallots are an onion relative with mild flavor and smaller bulbs. To ensure formation of large bulbs, plant shallots early in the season and grow the correct type for your area. Grow long-day types in the North and short-day types in the South, or plant intermediate-day types anywhere. Start onions from seed, transplants, or "sets" -- bundles of tiny immature onions.
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how to Grow Onion
Pick scallions or green onions when they are 6-8 inches tall and a bulb has begun to form. When the foliage of bulbing onions begins to die down naturally, withhold water. A week later, pull the bulbs and place them in a warm, dry location. When the skin is papery, cut off the foliage, leaving a 1-inch stub above the bulb. Store dried bulbs in a cool, dark location. Harvest shallots after side bulbs have formed and the tops have begun to dry. Separate the side bulbs, dry them, and store as you would onions.