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Products > Heirloom Vegetable Seeds > Onion Seed or Bunching
Onion is a cool-season vegetable that can be grown successfully throughout most of temperate North America. Onions may be grown from sets, transplants or seeds. Onions start bulb formation when the day length is of the proper duration and different varieties of onions require different day lengths to initiate bulbing. In general, most common varieties fall into one of two classes, long-day (for northern latitudes) and short-day (for southern latitudes). For this reason, onion varieties that are grown in the South are not adaptable to the North and vice versa. Onions can be planted as soon as the garden can be tilled in the spring, usually late March or early April in prime regions for producing onions. Good fertility, adequate soil moisture and cool temperatures aid development.
To produce green onions, plant the larger sets 1 inches deep and close enough to touch one another (green onions are harvested before crowding becomes a problem). To produce dry onions, plant the smaller sets 1 inch deep, with 2 to 4 inches between sets. Allow 12 to 18 inches between rows.
If sets are 2 inches apart, harvest every other plant as green onions so that bulb development of the remaining sets is not impeded by neighboring plants. Pull green onions anytime after the tops are 6 inches tall. Green onions become stronger in flavor with age and increasing size.
They may be used for cooking when they are too strong to eat raw. Though leaves are traditionally discarded, all parts above the roots are edible. After the bulbs dry, cut the tops 1 to 2 inches long (at or above the narrow spot where the stem bent over), and place the bulb in dry storage with good air circulation. Do not try to store bulbs that are bruised, cut or diseased, or those with green tops or thick necks. Store under cool, dry conditions. Dry onions may keep until late winter, but check them regularly and use or discard those that begin to soften or rot.
Nutrition FactsNutrition Facts (1/2 cup fresh green onions, chopped) Calories 13 Dietary Fiber 1.2 grams Protein 0.9 grams Carbohydrates 2.8 mg Vitamin A 2,500 IU Vitamin C 22.5 mg Iron 0.9 mg (1/2 cup chopped, mature onions) Calories29 Dietary Fiber2 grams Protein1 gram Carbohydrates 6.6 grams Vitamin C6 mg Vitamin B60.2 mg
(Approximately 8000 seeds per oz.)
