Description

Famous for it's juicy sweetness, 'Walla Walla' onion seeds traveled from the coast of Italy to Walla Walla, Washington. One of the best onions to enjoy fresh! Long-day onion, but can be grown as an intermediate-day onion because it matures early. High yield and enormous bulbs, make sure to use shortly after harvest.

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.