Onion Seeds

Useful gardening information Growing onions is rewarding because they are easy to grow, store well, and provide a fresh, flavorful, and versatile ingredient for your kitchen. They are also a nutritional powerhouse and can help protect other plants in your garden. 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 form bulbs in response to daylength. When the number of daylight hours reaches a certain level, onion plants start bulbing, or forming bulbs. Long-day onions need about 14 to 15 hours of daylight to bulb. Short-day onions need 10 hours of daylight. Day-neutral onions form bulbs regardless of daylight hours and produce well in almost any region. As soon as daylength hits the 10-hour mark, a short-day onion starts forming a bulb. If the top of the plant hasn't had enough time to grow big and lush, the resulting bulb will be small. Conversely, if you live where daylength never hits 14 hours, long-day onions will never form a bulb. All you'll get are green leaves. By choosing the right type of onion for your region, you'll get healthy green stems that are large enough to fuel forming fat and tasty bulbs.

Generally speaking, long-day onions tend to do best in the North and short-day types tend to do best in the South. Growing onions from seed is often the only way to get varieties really suited to your location. Intermediate onions are for middle regions between north and south. Day neutral onions will grow about anywhere as will almost all bunching onions. High temperatures and low humidity are advantageous during bulbing and curing. Onions have shallow roots and compete poorly with weeds and grasses. Timely shallow hoeing and cultivation are important, especially when the onions are small.
Onions may be eaten raw, broiled, boiled, baked, creamed, steamed, fried, french fried and pickled. They are used in soups and stews and combination with vegetables and meats.

IP256 Texas Grano 1015Y (Texas Supersweet)

Heirloom variety. Sweetest of the sweet! Considered short day, but can be used in Intermediate and Long Day areas as it takes longer for bulbs to develop. Most common vidalia style Texas onion grown! So sweet, it won’t bring tears to your eyes! Typically weighs about 1 lb. and is close to the size of a softball. Very productive. Yellow skinned with white flesh. 2-4 month shelf life! Excellent for salads, slicing, grilling and cooking. Resistant: Pink Root Rot. 110 days.

TWT326 Ailsa Craig Giant Onion

Ailsa Craig is a popular heirloom, long-day onion known for producing massive, mild-flavored, and sugary-sweet yellow globes, often reaching over 2 kg (4-5 lbs) in weight. Ideal for fresh eating, salads, and cooking, these onions are top choices for exhibition and northern gardens. They require 100-110 days to mature but have a short storage life.
Can grow 8 inches in diameter. Mild onion with excellent size potential. Jumbo to colossal, round to teardrop-shaped bulbs with light yellow skins. Use fresh or for short-term storage.

MON123 Barletta

The Barletta onion is an early Italian heirloom known for its petite, 3/4-inch white bulbs that are highly prized for pickling. This "short-day" variety matures rapidly in roughly 60 to 70 days, making it a reliable choice for diverse climates and container gardening.
Flavor is sweet and mild, making them versatile for cocktail garnishes, kabobs, and roasting. These onions produce smooth, round bulbs with thin, papery white skin. They can be harvested early as "pearl" onions or left to reach their full 3/4-inch diameter.

MON137 Ishikura

The Ishikura onion (Allium fistulosum) is a traditional Japanese bunching onion (scallion) prized for its long, thick white stalks and mild, sweet flavour. Unlike standard onions, it is a non-bulbing variety that produces single, upright stems resembling small leeks as they mature.
Features a single long, glossy white shank (20–24 inches tall) with deep green, upright leaves. Mild and aromatic, making it ideal for raw use in salads or cooked in sukiyaki and soups.
Highly adaptable and resistant to both heat and cold, often allowing for winter harvesting or perennial growth in some climates. It does not form a bulb and does not multiply by division, maintaining a uniform, single-stalk habit. Typically ready for harvest in 40 to 70 days.

MON138 Red Torpedo

Red torpedo onions (often called Cipolla Rossa di Tropea or Long Red Florence) are an Italian heirloom variety known for their distinct elongated, football-like shape and exceptionally sweet, mild flavor. Unlike standard round red onions, these have a higher water and sugar content with lower pyruvic acid, making them mild enough to eat raw like an apple without the typical "heat" or pungency.
They feature a vibrant reddish-purple papery skin and elongated bulbs that typically grow 4 to 6 inches long. When sliced, they reveal thin, translucent purple and white rings. Described as a cross between a shallot and a sweet red onion, they offer a crisp texture and a sugary, delicate taste.
Because of their high moisture content, they are "short keepers" and do not store as long as typical storage onions. They are best used within a week or two and should be kept refrigerated in the crisper drawer. Due to their natural sweetness, red torpedo onions are highly versatile in both raw and cooked preparations:
Raw: Their mildness makes them perfect for fresh salads, salsas, sandwiches, and as a garnish for burgers.
Cooked: Grilling or roasting brings out their sugars even further. They are also traditionally used in Italy for onion marmalade and braised dishes like Cipollata calabrese.Pickling: Their firm but tender texture makes them an ideal candidate for pickling. 110 days.

MON139 Red Wethersfield

The Red Wethersfield onion is a historic heirloom variety dating back to the early 18th century, famously developed in Wethersfield, Connecticut. It is recognized for its large, slightly flattened globe shape and deep purplish-red skin.
Large, medium-firm "flattened orbs" with deep red skin and pink-white flesh featuring concentric red circles. Described as bold, pungent, and "memorable". While some sources call it sweet when grown in specific conditions, it generally has a more intense kick than standard red onions.Storage: A long-day variety that is a "very good keeper," often staying fresh until late winter if properly cured.
Known as "Oniontown," Wethersfield's entire economy once revolved around this vegetable. In the 18th and 19th centuries, these onions were so valuable they were sometimes used as a local form of payment or currency. Millions of pounds were shipped annually to the Southern U.S. and the West Indies. The onion remains the town's official logo and is celebrated annually with festivals and a mascot. 110 days.

MON140 Southport Red Globe

The Southport Red Globe is a classic heirloom onion variety first introduced in 1873 in Southport, Connecticut. It is widely regarded as one of the best red storage onions for northern growers due to its hardiness and long shelf life.
Produces medium to large, uniform, globe-shaped bulbs with glossy, deep purple-red skin. The inner flesh is white with attractive pink-tinged rings. Known for a mild, sweet, and crisp flavor that is pungent but not overly spicy. It is a versatile choice for salads, salsas, grilling, or general cooking.
A "superior keeper," these onions can remain fresh for 5–8 months when properly cured, making them ideal for winter use. It is a long-day variety, meaning it requires 14–15 hours of daylight to form bulbs. This makes it most suitable for northern regions (typically above 35–45°N latitudes). 120 days.

MON141 Southport White Globe

The Southport White Globe is a dependable, heirloom, long-day onion (around 80–120 days) known for its mild, fine-grained flavor and excellent storage capabilities. Ideal for northern gardens, this variety produces medium-sized, round, white-skinned bulbs and is also popular for use as a bunching or green onion.
Mild, crisp, and sweet; excellent for raw salads, cooking, and pickling. Medium-sized, round, pure white skin and flesh. Thrives in full sun, requires well-drained, fertile soil, and is highly adapted to northern climates.
Seeds can be started indoors 8-10 weeks before the last frost or direct-sown in mid-spring (April). Typically harvested when tops turn yellow and fall over, roughly 80–120 days from planting. Known as a reliable, long-storing white onion.This heirloom was notably popular in the early 20th century, with origins tracing back to Connecticut. It is often sold as a "white bunching" type.

MON142 Super Star

Super Star is an improved white sweet onion recommended for all spring gardens in North America because it is day-length neutral. Most onions require long days – (over 12 hours of sunlight) or short days to bulb. Super Star does not have this requirement so it is widely adaptable. If the seed is sown and transplanted early, Super Star onions can weigh one pound or more, when mature in about 100 days. Resistant to pink root, Super Star onions are exceptional when eaten raw, in salads, or in sandwiches. Super Star is milder, sweeter, and larger than White Sweet Spanish, the closest comparison.

TWT074 Cipollini Borretana Yellow

Borettana Cipollini onions are often referred to as summer mini onions. These pretty little Italian onions from Boretto, Italy have a flattened spherical shape and look just like rosy-bronze glossy buttons, each about 1-3" diameter and 1" thick. Plant closer together to limit the size to whatever you want. When cooked, Borettana Cipollini onions really sweeten up and caramelize to a beautiful color. A unique offering for farmers' markets. Ideal for braiding. 80 days.

SF270 Walla Walla Sweet

Heirloom variety. Long day. One of the most popular sweet Vidalia type onions! Light brown skin and very mild, juicy, sweet white flesh. Extra large Spanish type that can reach 5-6” in diameter and 2 lb! Cold hardy. Perfect for the north, northwest regions and as a winter crop in the south. Great for slicing! NOT for long term storage! 100-120 days.

IP062 Red Burgundy

Excellent slicing variety for salads or hamburgers and grilling. Red Burgundy onions produce large flattened globes 3 to 4 inches in diameter that are beautiful for slicing! Very mild and sweet flavor! Good for short term storage. Average water needs. Water regularly, but don't over water. Resistant to Botrytis and Pink Rot. This is a short day variety that matures in 95 to 165 days depending upon planting time, location and climate.

JB092 Sierra Blanca Onion

Big, mild white onions. Widely adapted, day-neutral, and matures well anywhere in North America from spring sowing. Suitable for fall planting where short-day onions are normally grown. Produces uniform, large, white-skinned onions with mild flavor and thick rings. Not for long storage. Sierra Blanca is the same variety as Super Star. It has been renamed by the breeder. Intermediate resistance to pink root. AAS winner. 110 days.

SF283 Red Creole

Red Creole is one of the best short day storage onions. This onion has a spicy, Cajun type flavor and can be added to any dish for a bolder experience. This onion is small to medium in size with pungent red-purple flesh and tolerant to disease with very little bolt resistance, so planting it a bit later will decrease the number of bulbs that bolt.
Well adapted to all short day growing areas. At maturity, you will find yourself with a dark-red, globe-shaped, pungent onion about 3-4 inches in diameter. Once planted by transplant, they take about 110 days until harvest and then can be stored for approximately 6-7 months.

3408 Onion Tokyo Long

Bunching type, long, upright single stalk, dark green leaf, little bulb, tender, tasty, heat tolerant, 75 days. Day neutral.

VS330 Vidalia

Large bulbed with thick flat globe shape. Excellent producer that is attractive and uniform. Used in Georgia to make the famous Vidalia onion.
F1 Short day, high yield, jumbo, dark brown, mild taste, resists pink root and fusarium, 160 days.

TWT066 Crystal White Wax

If a Gibson is your cocktail of choice, then make Crystal White Wax Onion the choice for your garden! The Crystal White Wax Onions are perfect for pickling, and they also taste delicious in stews and soups. Crystal White Wax Onion Seeds will produce small white pearl onions that should be picked when they are 1 to 1.5 inches in diameter. Crystal White Wax Onions are a short-day variety, and as such thrive in southern regions.
Crystal White Wax, also known as White Bermuda, originally come from Bermuda. This island, now famous for its tourist trade, was once called "The Onion Patch" because it made most of its income by exporting its famous sweet onions to the States. When horticulturalists in Texas began cultivating the Bermuda strain of onion, one of the varieties that resulted was Crystal White Wax. 60-90 days.

TGL026 Yellow Sweet Spanish

Also called Sweet Jumbo Onion. Large, globe-shaped yellow-skinned onion with a crisp, firm white flesh that keeps well. A long day onion, it develops late in the season in the North. In the South it makes scallions, or fresh green onions, when planted as a fall onion. Needs 13 hours or more of day length for best bulb development. Make sure the thick, heavy neck dries well, and it will store for several months in a cool, dry place.
Large bulbs sometimes weighing a pound or more. Sweet and mild flavored. Has fair storage characteristics. Moderate Pink Root tolerance. Well adapted to the Western States 115 days.

TPF271 Evergreen Bunching

Bunching onion does not form a real bulb. Oriental bunching onion has a green leaf portion and a long blanched white stalk portion. The blanched portion can be from a few inches to 20 inches, depending the varieties. The long-stalk onions are blanched by earthing up during growth. The long-stalk onions are very tender and well flavored, excellent for stir-fry, sukiyaki, tempura and many Japanese dishes. Plants can be harvested for vegetable use at any growing stage. Considered a neutral day variety that grows about anywhere.

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