Description

'Walla Walla' onions, famous for their juicy sweetness, trace their origins from Italy to the Walla Walla region of Washington. This long-day onion can also be grown as an intermediate-day onion, maturing early for a high-yield harvest. With large, 4″–6″ diameter bulbs weighing up to 2 lbs., 'Walla Walla' is perfect for enjoying fresh. Their delicate flavor makes them one of the best onions for raw dishes, though be sure to use them shortly after harvest, as they have a short storage period.

Botanical Name: Allium cepa
Days to Maturity: 100–125 days
Family: Alliaceae
Native: Exists only in cultivation
Hardiness: Biennial grown as an annual
Variety Information: Yellow, slightly flattened, globe onion, 4″–6″ in diameter and weighing around 2 lbs. with dry, papery skin and 6″–10″ tops. 'Walla Walla' is a bulbing, yellow, long-day, sweet onion with a short storage period.
Type: Long-day, sweet onion

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 6″–8″
Row Spacing: 12″–16″
Thinning: When 2″ tall, thin to 1 every 6″–8″

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 17 feet. 100 seeds in packet.