Description

The 'Yellow Sweet Spanish Utah' onion has been a U.S. favorite since at least 1916, with Utah even designating it the state vegetable in 2002. This long-day variety produces large, globe-shaped bulbs that range from 3″ to 6″ in size, with a sweet, mild flavor that’s ideal for caramelizing. Perfect for growing in northern regions, this onion is great for cooking and storage. Known for its robust size and mild flavor, it's a classic choice for dishes like patty melts, and it continues to be a beloved variety in gardens across the country.

Botanical Name: Allium cepa
Days to Maturity: 110–130 days
Family: Alliaceae
Native: Exists only in cultivation
Hardiness: Biennial grown as an annual
Variety Information: Large, 3 ½”–6″, up to 2 lbs., pale yellow, globe-shaped bulbs with coppery wrapper; 12″–18″ tops. 'Yellow Sweet Spanish Utah' is a bulbing, yellow, long-day onion with a moderate storage period.
Type: Long-day 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 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 30 feet. 180 seeds in packet.