Growing Non-GMO Walla Walla Onion Vegetable Seeds
How to Grow Walla Walla Onion from Seed
Onion seeds are a cool hardy vegetable that can be sown directly 6-8 weeks prior to final spring frost or about 4-6 weeks before the first autumn frost. Seeds may also be begun indoors for early starts. Soil should be well-tilled, nitrogen-rich, with a pH of 6.0-7.0. For outdoor sowing, create a shallow 1" deep trench for a minimum of 12."
Onion seed is very small, so sprinkle generously into the trench and lightly cover with about 1/4" of soil. As seedlings begin to sprout from the row, trim back to favor the strongest starts every 4-6" apart. "Long-day" onions grow best in the northern half of the country while "short-day" thrives in the southern half.
Walla Walla Onion in the Vegetable Garden
Onion is a cold hardy favorite able to be sown in either spring or fall for an effortless biannual harvest. Onions are often started in the garden from store-bought bulbs, but growing from seed allows for a greater variety of selection among the red, yellow, white, and sweet cultivars.
Walla Walla onions (Allium cepa L.) will produce slightly larger bulbs as fall crops, versus spring sown onions. Annually harvested, Organic Walla Walla garden vegetables grow their sweet 3-6" bulbs by late summer. Their long edible green stems can be picked and used as green onions once they reach 8" tall. As biennials, fall-sown Organic onions can overwinter and will grow large pale-yellow to white bulbs by next spring harvest, as soon as their tops completely dry and fall over.
Harvesting Walla Walla Onion
Most onions sown in the spring are ready for harvest about 90 days from sowing and seeds planted in the fall can mature as early as May or June the following year. Onions are ready to harvest once the plants" greens have dried out, yellowed, and begun to bow over. Loosen the soil from the bulb to check for consistent coloring while allowing the bulb to further dry. Sweet onions do not store as well as more pungent yellow and brown varieties.
Around 90-100 days from the sowing date, you can pick the edible green stems of Walla Wallas. The tops or young onion plants develop a flavor similar to scallions.
As a long-day variety, when Walla Wallas are grown in northern regions, their mild yet sweet flavor develops and matures early in comparison to other onions. Fast-maturing onions like Organic Walla Wallas, have high water concentration around 95% and are best eaten fresh!
About Walla Walla Onion Seeds
Allium cepa. (90-110 days)
The story of the Walla Walla Sweet Onion is said to have begun over a century ago on the Island of Corsica, off the west coast of Italy. It was on this island that a French soldier, Peter Pieri, found a sweet onion seed and brought it to the Walla Walla Valley. After many years of selecting only the sweetest and largest onions, The Walla Walla onion was born.
Walla Walla produces extra large white onions with light brown skin. These onions are famous for their sweet and very mild flavor. Walla Walla is very cold hardy, but does not store well. A Long day variety suitable for Northern regions, and especially the Pacific Northwest.
These popular onions are known to sweeten any summer barbeque dish, with their mild acidity and crisp sweetness. They're not only great for deep-frying as onion rings, but Walla Wallas are also a tender and hearty variety that can be easily cooked and caramelized.
Recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region. OR
Larger bulk quantities of Walla Wall onion seeds are available for farmers market growers. Please email us or call for a quote.
