We will define the time of harvest according to the mean diameter of the base plate of the immature bulb. This diameter is between .6 and 1.3 cm (1/4 to ½ inch) and this will also define the size that it will go on small, medium or large. In the fields we will cut the root to a ¼ to ½ inch and the end leaving the green onion to a length of 11 inches, after which it is transferred to the packing shed were it is washed and packed.