Description

'Cabernet's' globe shape and burgundy skin make it a picturesque addition to your harvest! Enjoy the sweet flavor raw on salads or burgers, or cooked into a jam on toast or cheese. Bred for 2″–3″ uniform shape and early harvest, this onion will store for up to 6 months! Recipe for red onion jam inside packet. Intermediate-day onions grow best in latitudes 32–42.

Botanical Name: Allium cepa
Days to Maturity: 100–110 days
Family: Alliaceae
Native: Exists only in cultivation
Hardiness: Biennial grown as an annual
Variety Information: Uniform, 2″–3″ round bulbs with dark red rings. 'Cabernet' is an intermediate-day onion with a 4- to 6-month storage life.
Type: Intermediate-day 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 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 8 feet. 50 seeds in packet.