Long day. 100 days. The Sweet Spanish onion was grown
in the U.S. at least as far back as 1916.
Sweet Spanish Utah is from that early type,
producing large, 3½"–5" globe-shaped
bulbs with amazingly mild, sweet flavor.
A long-day variety, it grows best in states
north of the 37th parallel. Utah designated
this onion the state vegetable in 2002.
This packet sows four 10-foot rows.
Days to Emerge:
When to sow outside: 4 to 6 weeks before average last frost or as soon as soil can be worked. Note: Unseasonable cold weather later in the growing season may cause some of the onions to bolt early.
When to start inside: RECOMMENDED.
10 to 12 weeks before average last frost.
Transplant outdoors 4 to 6 weeks before
the average last frost date. The earlier the
start, the bigger/earlier the bulb is produced.
Fall planting in mild climates: 8 to 10 weeks
before average first fall frost. Transplant
outside no later than 6 weeks before average
first fall frost.
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 to prevent entrance of decay organisms.
Artist: Annie Reiser