Onion, “Yellow Sweet Spanish Utah Bulb” Seeds

Allium cepa
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$2.49

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SKU: SD.0291 Category: Tag:

Heirloom.

The ‘Sweet Spanish’ onion was grown in the U.S. at least as far back as 1916. ‘Yellow Sweet Spanish Utah’ is from that early type, producing large, 3″–6″ globe-shaped bulbs with amazingly mild, sweet flavor. A long-day variety, it grows best in states north of the 37th parallel.

This 750 mg packet sows up to 30 feet.

Days to Maturity: 110–130 days

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When to Sow Outside: 4 to 6 weeks before your average last frost date, or as soon as soil can be worked; when soil temperature is at least 45°F.

When to Start Inside: RECOMMENDED. 10 to 12 weeks before your average last frost date. Transplant outdoors 4 to 6 weeks before your average last frost date. The earlier the start, the bigger the bulb. Ideal soil temperature is 60°–85°F.

Days to Emerge: 7–15 days

Seed Depth: ¼"

Seed Spacing: A group of 2 seeds every 6"–8"

Row Spacing: 12"–16"

Thinning: When 2" tall, thin to 1 every 6"–8"

Harvesting: When onion tops have fallen over and turned yellow or brown, they are ready for harvest. Harvest in the morning, lifting onions with a garden fork. Dry them in the garden in the sun for 2 to 3 days, lightly covering the bulbs with straw, or the tops of other onions to prevent sunscald. Cure onions for 3 to 7 days in a dry area with good air circulation. Once dry, cut the roots to 1/4", and the greens to 1" to create a seal, preventing decay.