Onion & Leek Plants

Onion Plants-Superstar

Onion Plants-Superstar

XN505

85-90 days. Intermediate-day variety. A mild white onion with wonderfully thick rings. Thrives just about anywhere. A slice will overlap the edge of your burger bun! Resistant to pink root; best used fresh. The first day-neutral onion to win an AAS award.

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

   Hybrid Variety
One Bunch = 4 - 6 dozen plants
  • XN505/C
  • Sold Out
    For 2017.
  • $15.95

  • XN505/D
  • Sold Out
    For 2017.
  • $85.95
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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