Description

'Red Amposta' is a sweet, intermediate-day onion variety that produces large, globe-shaped bulbs with a striking reddish-purple skin and sweet, crisp flavor. Known for its beautiful red and white rings, this onion is perfect for use on sandwiches, in salads, or any recipe that calls for a fresh, sweet red onion. Best grown in latitudes 32–42, 'Red Amposta' thrives in the middle of the U.S., offering excellent flavor and storage capabilities. Whether you're cooking up a fresh salad or grilling hamburgers, these onions are sure to impress.

Botanical Name: Allium cepa
Days to Maturity: 115 days
Family: Alliaceae
Native: Exists only in cultivation
Hardiness: Biennial grown as an annual
Variety Information: 3″–4″ reddish- purple, globe-shaped, sweet onions.
Type: Intermediate-day, storage onion (Learn more)
Attributes: Storage

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 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.

This packet sows up to 22 feet. 130 seeds in packet.