Walla Walla Bulb Onion Seeds

Organic, Heirloom

#3172
This packet sows up to 17 feet.
Availability: Out of Stock
Famous for it's juicy sweetness, 'Walla Walla' onion seeds traveled from the coast of Italy to Walla Walla, Washington. One of the best onions to enjoy fresh! Long-day onion, but can be grown as an intermediate-day onion because it matures early. High yield and enormous bulbs, make sure to use shortly after harvest.
$2.69 500 mg
Out of Stock

Botanical Name: Allium cepa

Days to Maturity: 100–125 days

Family: Alliaceae

Native: Exists only in cultivation

Hardiness: Biennial grown as an annual

Variety Information: Yellow, slightly flattened, globe onion, 4"–6" in diameter and weighing around 2 lbs. with dry, papery skin and 6"–10" tops. 'Walla Walla' is a bulbing, yellow, long-day, sweet onion with a short storage period.

Type: Long-day, sweet onion (Learn more)

When to Sow Outside: 4 to 6 weeks before your average last frost date, or as soon as soil can be worked; when soil temperature is at least 45°F.

When to Start Inside: RECOMMENDED. 10 to 12 weeks before your average last frost date. Transplant outdoors 4 to 6 weeks before your average last frost date. The earlier the start, the bigger the bulb. Ideal soil temperature is 60°–85°F.

Days to Emerge: 7–15 days

Seed Depth: ¼"

Seed Spacing: A group of 2 seeds every 6"–8"

Row Spacing: 12"–16"

Thinning: When 2" tall, thin to 1 every 6"–8"

Harvesting: When onion tops have fallen over and turned yellow or brown, they are ready for harvest. Harvest in the morning, lifting onions with a garden fork. Dry them in the garden in the sun for 2 to 3 days, lightly covering the bulbs with straw, or the tops of other onions to prevent sunscald. Cure onions for 3 to 7 days in a dry area with good air circulation. Once dry, cut the roots to 1/4", and the greens to 1" to create a seal, preventing decay.