Onion & Leek Plants

Onion Plants-Ailsa Craig

Onion Plants-Ailsa Craig

XN500

105 days. Long-day variety. This English heirloom is a blue ribbon winner! This huge 2 pound, 6-8 inch, straw yellow globe onion is amazingly sweet and firm for its size. A long-day sweet Spanish type, Ailsa Craig is reported to be a longer storing onion than other sweet Spanish types. Perfect for burgers and salads.

Onion plants are shipped directly from the grower January through early May, according to where you live.

PLEASE READ: Not available to Hawaii, Idaho, or Canada.
Cases not available to AK.

To check the estimated ship date for your area click here

   Open Pollinated
One Bunch = 4 - 6 dozen plants
  • XN500/C
  • 1 bunch
  • $15.95

  • XN500/D
  • case of 30 bunches
  • $85.95
  • More Information
  • Customer Reviews (0)
We offer onions in bunches of 4-6 dozen plants. They were started in the fall and dug just prior to shipment. Many onions are day length sensitive. We recommend planting long-day (northern) varieties in states north of the Kansas/Oklahoma border, and planting short-day (southern) varieties south of this line, roughly 36° latitude. Day-neutral or intermediate-day varieties make beautiful globe onions anywhere in the US.

Culture
• Onions prefer light, sandy, loamy soils

Transplanting
• Plant your onions 4-6 weeks before the last estimated spring freeze
• Apply 1/4-1/2 cup of TSC's Complete fertilizer per 5 row feet, 1-2 inches below transplant
• Plant the onions 1 inch deep and no deeper, as this will inhibit their ability to bulb
• If you want the onions to grow to maturity, space them 4 inches apart
• If you prefer to harvest some earlier as green onions, space them 2 inches apart and pull every other onion during the growing season, leaving the rest to grow to maturity

Insects & Diseases
Common insects: Onion thrips and maggots
Insect control: Monterey B.t. or Neem oil
Disease prevention: 5-7 year crop rotation

Harvest & Storage
• As bulbs approach maturity, withhold water so protective paper can form
• After about half the tops have fallen, push over the remainder; wait about 1 week then harvest
• Cure in a warm (75-80°F), shaded, well-ventilated location until outer skin and necks are dry
• Store in a cool, dry, well-ventilated area
• Check occasionally and immediately remove any sprouting or rotting onions