Harvesting Onion Seeds
Onions are often grown from sets, or small bulbs, but onions grown from seed are of better quality and less prone to disease. Onions flower and form seed in the second year of growth and are cross-pollinated by bees. To preserve the purity of a certain strain for seed saving, make sure your different varieties don’t flower at the same time or keep them separated by at least 100ft. this will reduce the likelihood of a cross. Dig up your best onions in the fall of the first year and store in a cool (32-40 degrees), dry place over winter. When ground can be worked in the spring, replant them 3-4 in. apart, covering bulbs with .5in. of soil. Make a cut in the top of the onion before replanting in help the seed stalk emerge more quickly. Harvest onion seeds by cutting off seed heads, drying for several weeks, and rubbing off seeds with your hands. Seeds ripen gradually but flower heads shatter easily, so be sure to watch them closely. Onion seeds are harvested BIENNIALLY.
Yellow Sweet Spanish
A large-yielding heirloom variety that produces large sweet onions – sometimes weighing in excess of a pound each! This delicious onion stores well, and produces a mild and pleasing taste that works perfectly in a wide array of dishes.
Maturity: 110 days
With its crisp and mild flavor, the Red Grano onion is a great for cooking, is a perfect hamburger topping, and is delicious in salads. Let the medium sized, Vidalia-style Red Grano tantalize your taste buds!
Maturity: 110-115 days