We planted three types of onions: the leafy green onions (scallion), the bulb red type and garlic. We bought no seeds to plant. We simply took our kitchen onions bought for cooking and started planting.
In the case of leafy green onions, we just divided bunches into single pieces, chopped and cooked the top green parts and planted the bottom parts direct in the prepared holes. With rains and limited watering during dry spells, they took root and developed, subdivided themselves and clustered more and more.
While picking some for cooking, we either removed some pieces from clusters or just picked some of the green leaves and the clusters continued to flourish. They were totally disease free. With constant weeding and care they needed no further attention.
In the case of red bulb onions, we planted some that showed signs of germinating from the topsides while waiting to be used for cooking. They picked up pace in the prepared ground and grew beautifully and multiplied through budding underground from one to several and from several to many more.
We then subdivided the budding and planted them separately. We simply weeded and watered them sparingly when rains were insufficient or disappeared for a while. They too were disease free. When ready, everything was harvested.
In the case of garlic, we also took those that showed signs of germination as we peeled them for cooking. We planted them in the prepared ground in sequence of a clove a hole and they developed into new bulbs and multiplied underground.
They too were disease free and the care was minimal as in the two above. We knew they were ready when the smell of garlic permeated the air around the area. Everything was then harvested.
Onions were strictly for home consumption.
We watered existing scallions during harsh weather.