Allium cepa, A. fistulosum
TEXAS 1015Y Sweet Onion Allium cepa, (OP), 110 days
Organically grown. Painstakingly developed in the 80s by Leonard Pike at Texas A&M University, and named for their ideal October 15 planting date in Texas, this flattened, yellow-skinned onion with rounded shoulders is perfect for hot summer climates.
Texas 1015Y is unusually mild and sweet, disease-resistant, good for storage when cured, and can weight over 1 pound. If you live in a northern climate, try Walla Walla.
WALLA WALLA Sweet Onion Allium cepa, (OP), 105 days
Organically grown. Walla Walla sweet onions have their origins in Corsica, brought to Washington’s Walla Walla Valley by a French immigrant named Peter Pieri, where he perfected the extra large, extra sweet, yellow-skinned onions available today. Ideally suited to the Pacific Northwest climate; thrives in any region with mild summers. Walla Walla is the state vegetable of Washington. For hot summer climates, try Texas 1015Y.
EVERGREEN WHITE BUNCHING Onion Allium fistulosum, (OP), 65-120 days
A superb bunching onion that, instead of a bulb, produces generous clusters of 12 to 16″ tall slender white stalks with edible bright green tops. Evergreen White is very cold hardy and can be planted in the fall and overwintered, or early spring planted for late spring/early summer harvest. Wonderful sliced on baked potatoes and in salads, or grilled on the barbeque.
How to Plant Onion Seeds
Direct sow 1/2″ deep, 2-4 seeds per inch, in rows 12-24″ apart. Kept at 55-75°F., germination is in 7 to 15 days. Thin to 2 to 4″ between plants.
Harvesting Onions: When stalks begin to fall over, pull onions out of the ground and sun dry for several days, then store in a cool, dry, dark location.