Yellow Spanish Utah Onions 2 oz approximately 7,500 Open pollinated-untreated seeds. Heirloom , Organically Grown
A very large onion, often weighing 2 pounds, that is excellent for slicing. Its white flesh has a mild, sweet delicious flavor. Fertile, moist soil enriched with compost is best for onion production. Onions ward off many insect pests around lettuce, cabbage, and carrots. Use thinning as green onions. Start indoors 8-10 weeks before transplanting outdoors. When transplanting, clip green growth to 3 inches and plant 2 inches deep. Or, sow directly in garden when ground can be worked, placing 2-3 seeds per inch. Thin to 3 inches apart when plants are 6 inches tall. Harvest by pulling bulbs when tops are brown and dry.
Product Details
Zones: 3-9
Planting Depth: 1/2″ inch
Spacing: Plants to 3-4″ inches apart , 12-24″ inches between rows
Sun/Shade: Full Sun
Germination: 10-15 days
Days to Maturity: 128 days
Plant Shape: Large globe
Plant Color: Dark Yellow
Planting Instructions:
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Pull onions at any stage for fresh eating. Harvest young onions to eat as scallions. For full-sized bulbs, don’t pull onions until bulbs are big and tops start to yellow and fall over. To harvest, pull onions and shake off soil. Cure onions by placing them in a warm place with lots of air flow. During curing, roots shrivel and necks dry and tighten. After 7 to 10 days of air curing, cut off onion tops and trim off roots with snipers or scissors. Carefully rub dry dirt from bulbs, taking extra care not to remove papery outer skins from the bulb. Temperature: Onions will last the longest in a dark, cool (but not cold), dry storage area. Don’t ever store onions in plastic bags. Potatoes and onions should not be stored together.