The Negi, or winter onion, is a long white onion, very common in Japan, which cannot be missing on our tables. It is grown deep in the ground following an ancient tradition. Its long, dense and silky white stem is packed with flavor making it ideal for grilling, barbecuing or skewered.

Once cooked, the crunchy exterior contrasts delightfully with the creamy and sweet interior, unlike the European leek which is much harder on the inside after cooking.

Negi goes well with meat, fish or vegetable dishes because its taste does not cover that of other dishes but blends into them.

Cut into strips, it has always been the ideal condiment for noodle-based soups such as Ramen or Soba.

Curiosity: in Japan negi cut into thin strips resemble white hair (shiraga), thus taking the name of shiraganegi, used to decorate dishes

SOWING / TRANSPLANTING

For the Negi it is preferable to transplant the seedling.

SECRETS FOR CULTIVATION

When the plant reaches about 12 cm, trim it by a couple of centimeters to stimulate the growth of the aerial and root parts.
During the cultivation period press the soil alongside the plants so that with the growth the plant is well supported and does not tend to fall to the ground. The other main reason is to avoid direct exposure of the stem to sunlight to keep it beautiful white.
It is a plant that requires a lot of water
They do not require particular types of soil as much as they prefer a dry and not humid climate, this allows to limit the development of diseases.
COLLECTION

Harvesting should take place when the plant has reached between 25 and 40 centimeters, depending on the preferred result. The perfect moment of harvest provides a consistency and a very compact structure of the stem.
To underline a good resistance of the crop in the field