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Negi

A staple of Washoku, grown similarly to a leek.

Allium fistulosum

Succulent, fresh and fragrant – Negi has been cultivated in Japan since antiquity. It is found in many traditional Japanese dishes. This allium (related to onions and leeks) is distinguished by its long, sleek white stalks and hollow green tops. Like an onion, Negi has a core covered with layers that are succulent and flavorful when cooked.

Cooking with Negi

Boasting a garlic-like aroma and sweet, earthy flavor profile, Negi is used to bring out the savory notes in meat, fish and vegetable dishes without overpowering them. Traditionally served as part of the Negima Yakitori, grilled negi pairs well with meats such as seared steak, pork chops and poultry. Negi can be substituted for leeks in pot roasts, onion tarts, potato gratins and casseroles for a hearty, slightly sweet flavor.

Negi is used as an aromatic – perfect for sprinkling over udon, ramen and soba and garnishing. Use negi as you would scallions or green onions in omelets, sauces and sautés, and as a topping for pizzas, soups and salads.

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Growing Details

  • Suitable temperature for germination: 60-80℉
  • Suitable temperature for growing: 60-70℉
  • Soil pH: 6.0-7.5
  • Days to maturity: 150+ days from transplanting

Germination

  • Transplanting required. Sow 3-4 seeds per cell into a 128- or 200- cell tray.
  • Sow seeds 1/4" deep and cover gently by sprinkling soil on top.
  • Water in well twice a day until pruning.

Seedling

  • Prune seedlings at 5" in length - cut to remove top 1" to stimulate more growth.
  • Do not water too much, especially in the evening to prevent mold and fungual disease.
  • Prior to transplanting, if multiple seedlings per cell, gently separate and trim new leaves leaving one extra inch.

Transplanting

  • Water in heavily prior to transplanting.
  • Transplant to 2" spacing.
  • Plant deep: dig a trench and transplant 4-6" deep into soil, so only the green part of the stalk is showing.

Maintenance

  • Water generously once plants are established (3 times a week).
  • Hilling: bury plants repeatedly when the shank is 3" above the soil.

Harvest

  • Harvest at 10-18" in length (depending on hilling) when fistulous layers form together and tighten.

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