Onion & Leek Plants
105-115 days. Long-day variety. An unequaled leader in storage varieties. Medium-sized, dark yellow skinned globe onion with a thin neck that dries quickly. Stores up to 1 year.
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
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• Onions are photoperiodic plants — they regulate their stages of growth by day length
• Onions will make top growth until the critical light duration is reached, then bulbing begins
• The amount of growth and development prior to bulbing will determine the bulb size
• Long-day varieties do well in northern states where summertime day length is between 14-16 hours
• Short-day varieties do well in southern states and bulb when day length is 10-12 hours; they won't get very large in northern states
• Dividing line between short-day and long-day varieties is generally accepted as 36° latitude, roughly along the Kansas/Oklahoma border
• Day-neutral and intermediate-day varieties start bulbing when day length is 12-14 hours; can be successfully grown anywhere
• Onions prefer light, sandy, loamy soils
• 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: Neem oil or Predatory Nematodes
• Common diseases: Fusarium basal rot, pink root
• 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, then trim tops, leaving one inch above the bulb
• Store in a cool, dry, well-ventilated area
• Check occasionally and immediately remove any sprouting or rotting onions