Onion, “Yellow Sweet Spanish Utah Bulb” Seeds
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
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.