Japanese onion variety without classic onion formation.

The plants develop long, thick, white stems with a mildly spicy taste. Ishikura can be grown as an annual or perennial. As a rule, the plants are not left standing after overwintering; fresh seeds produce better results. Height approx. 50 cm. Fast growing, hardy. Ishikura is considered hardy and tolerant of thrips infestation.

Sowing is carried out as direct sowing outdoors from the end of March to August as row sowing, in rows 3-5 cm between rows 20-25 cm, singly if necessary. Harvesting takes place continuously from April to October.

Supplied as raw (normal) seed in grams.
Approximately 300 seeds per gram.