"Onions, scallions, garlic, and shallots have been cultivated for over 5,000 years and all are of the genus Allium. Alliums share a tendency towards a pungent odor caused by the alkyl sulphide. Because of their diverse genetic base, Allium varieties can be grown and harvested nearly all year-round.

CULTURE: Alliums prefer a sunny location with rich, well-drained soil limed to a pH of 6-7. Just prior to planting, get your crop off to a good start by applying 1 cup of our complete fertilizer per 10 row feet and dig it into the top 6 inches of soil.
Onions can be over-wintered down to zone 6. If you want to harvest baby onions and scallions from fall and on over the winter, start seed in July. Otherwise, plant all over-wintering types in August. Sow directly into the garden or into shallow flats. Cover with 1/4 inch of soil and keep well watered. After emergence, thin to 1-2 inches apart for salad onions and scallions and 5-6 inches apart for globe onions. Most Allium species have shallow root systems, so a regular watering schedule will help plants perform to their full potential and will give rise to a milder flavor.
Shallots and garlic are planted in October in the Northwest and in the southern states are planted in November through January. Garlic is extremely winter hardy and will over-winter down to zone 3. Plant the cloves 6-8 inches apart and cover with 1-2 inches of soil. Water only sparingly to keep the soil from being bone dry. Excess water will cause the bulbs to go into winter in a soft condition and they may deteriorate. When regrowth begins in the spring, fertilize all your over-wintering Alliums with 1 cup of our complete fertilizer scratched in around the roots for each 10 row feet. Water if the spring is dry.
DISEASES: Various fungi attack Alliums. Often the cause is excessive moisture or improper crop rotation. Alliums should not be planted in the same area for at least 3 years. Applications of sulfur or other fungicides may become necessary if serious problems develop. Consult your local county extension agent with specific disease questions.
INSECTS: Because of their pungent odor, most Alliums repel many pests and can protect other garden vegetables when used as a companion plant.
HARVEST: We do not recommend cutting the tops off storage onions when they are still in the ground as the cut upright shoots act like a funnel for collecting water, which provides a breeding ground for bacteria that may lead to premature decay. Harvest your onions at the desired size or wait until full maturity. This will be evident when the tops begin to dry out and fall over. Withholding water will help the bulbs dry out. Wait another week and then dig the bulbs, and if the weather is warm and dry, allow the bulbs to lie on the ground to cure. If the weather has become unsettled, bring the bulbs in and hang from the ceiling to dry or place them on a screen in a warm dry location to cure for about a week.
Garlic and shallots can be harvested when they reach their mature size in late summer or early fall. Periodic digging is the best way to tell if they are ready. For long-term storage, harvest garlic before the cloves break through the outer leaves, as dirt that collects between the cloves harbors bacteria that reduces shelf life. Store all Alliums in a cool dry location (55-65°F) in onion and garlic bags (ZSU881) to provide good air circulation.

Every year more gardeners are finding that overwintered onions are easy to grow. The largest globes are obtained by starting onion seeds in late July and August. They mature none too soon the following summer, and have an exceptionally sweet flavor that will enhance just about any dish.

Optimum soil temperature for germination: 55-75°F. Days to emergence: 5-12.
SEED SPECS: Minimum germination standard 75%. Usual seed life: 1 year. Approximately 200 seeds per gram; 28 grams per ounce.
Sampler: 1 gram Packet: 4 grams
Unless otherwise noted."

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