Holiday gatherings wouldn't be the same without locally grown ingredients. Imagine: no poi with laulau, no limu in the poke, no cabbage in the lumpia, no mizuna in the mochi soup, no eggs for Santa's cookies — and no green onions in New Year's soba.

Backyard crops — clumps of mint, shoots of mizuna, patches of sweet potatoes — are a big part of Hawai'i's traditions and holiday festivities. While it's too late to cultivate goodies in time for Christmas and New Year feasts, you can get an early start for next year. And what better selection than green onions, which we use in local dishes all year long?

In Hawai'i, people grow two types of green onion: small- and large-leaved (futo negi) varieties. They are commonly propagated by seeds or divisions.

Onions are day-length sensitive, which means they will flower prematurely when day lengths are less than adequate. Koba is a popular small-leaf variety in Hawai'i because it matures in 50 to 60 days and can be planted year-round. You can buy seeds at local garden shops or via the University of Hawai'i's College of Tropical Agriculture and Human Resources, or UH CTAHR, Seed Lab.

Green onions grow best in well-drained soils that are rich in organic matter and have pH levels of 6.0 to 6.5. Due to their shallow root systems, green onions grow well in containers. To obtain the bunching effect, sow 8 to 12 seeds together, 1/2- to 3/4-inches deep. Plants grown from seeds can take 80 to 90 days to mature.

To plant via divisions, remove the green leaves from the roots (use them to cook!), separate the clumps and plant two to three white division pieces together every six to eight inches apart. You can harvest green onions grown from divisions earlier (about 60 days) than plants grown from seed.

To increase soil fertility, apply organic compost or processed manure at a rate of 10 to 20 pounds per 100 square feet. Apply a general-use fertilizer such as 16-16-16 or 10-20-20 at a rate of 2 to 3 pounds per 100 square feet at planting and six weeks afterward.

Thrips, leaf miners, aphids, rust and the onion moth larvae are major green onion pests. For specific pest management recommendations, consult the UH CTAHR master gardener program by calling the Pearl City Urban Garden Center, 453-6055.

Some gardeners prefer to harvest the entire crop and replant. Green onions can also be cut back several times (one to two inches above the soil line) and allowed to regenerate. Keep in mind, subsequent regrowth will be smaller and less productive.

When harvesting green onions, remove any discolored outer leaves and keep under refrigeration for best results. Add some green to your holiday dishes.

Jari Sugano is an extension agent with the University of Hawai'i-Manoa College of Tropical Agriculture and Human Resources. Reach her at suganoj@ctahr.hawaii.edu.