Description
Monastrell organic onions produce beautifully uniform, slightly flattened red globes measuring 3.5″–4″ in diameter. This intermediate-day variety thrives in latitudes 32–42, offering strong resistance to sunscald and a high percentage of single-centered bulbs. Perfect for long-term storage, Monastrell onions can last up to 6 months. Harvest after 106–110 days and enjoy these versatile, flavorful onions in your favorite recipes!
Days to Maturity: 106-110 days
Family: Alliaceae
Native: Exists only in cultivation
Hardiness: Biennial grown as an annual
Exposure: Full sun
Variety Info: Uniform, 3.5″-4″ slightly flattened, round bulbs with dark red rings. “Monastrell”is an intermediate-day onion with a 4- to 6-month storage life.
Attributes: Intermediate Day
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: 1/4″
Seed Spacing: A group of 2 seeds every 4″
Row Spacing: 12″ – 16″
Thinning: When 2″ tall, thin to 1 every 4″
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.
Special Care: Keep growing area weed-free. Onion size can decrease 4% per day if competing with weeds that's 50% in 2 weeks. If bulb pushes itself out of the ground, you may cover it lightly with straw, but not soil, as soil will prevent the onion bulb from forming properly.
