The standard yellow storage onion for the past century. Bulbs are up to 5 inches wide and can weigh a couple pounds. Skin and flesh are a pleasing yellow. It cures very well in the fall and if stored properly will provide crispy spiciness to dishes all winter.Long day.150 seeds.
Indoors- 8-10 weeks before last frost with soil temperatures 60-75 degrees. Plant in flats 1/4” deep, 1/4” apart. Transplant seedlings out mid/late spring, 2-6” apart. Liquid fertilize seedlings every 7-10 days. Seedlings should be about a pencil thick in size at planting time.
Outdoors- Sow lightly, 1/4” deep early spring. Thin to 2-6” apart.
Harvest- Stop watering a week before harvesting. Pull out when tops fall over and skin develops. Cure them by drying them until the neck is dry, out of direct sunlight, in a warm area, and in single layer so air can circulate around them.
Tips- Plant into fertile soil with lots of organic matter and adequate water,1” per week for optimum growth.