Walla Walla Sweet Onion Seeds



Great cold hardiness makes it a good choice for short-season climates

Days to Maturity: 100 to 120

If you like sweet onions like the ones grown in Vidalia, Georgia but don't have the short-day climate required to grow them, you'll love this ultra-mild variety from Washington State. Maturing up to 2 weeks sooner than other Spanish types, it's a delicious cold-hardy variety with a flattish shape, tan skin, and white flesh. Sweet enough to eat like an apple, yet with an onion "zing" that adds zest to any dish.

Start seed indoors in early spring for summer harvest in the north. Begin them in flats 8 weeks before expected transplant into the garden. Space seedlings 2 to 3 inches apart in the garden. If you want crisp, tender green onions, harvest the bulbs just after the swelling begins. For mature bulbs, wait until the tops fall over after the growing season. Then dig up the bulbs, cure for 3 weeks, and store in a cool, dry place.

Pkt is approx. 200 seeds, which sows 30-feet of row if started indoors (less if direct sown, because the seedlings will be thinned).


Skip Product Specs
Genus Allium
Species cepa
Variety Walla Walla Sweet
Days to Maturity 120
Fruit Color White
Additional Characteristics Edible
Light Requirements Full Sun
Moisture Requirements Moist,  well-drained
Resistance Cold Hardy
Soil Tolerance Normal,  loamy
Uses Outdoor

Product Review Summary

Based on 2 reviews
The average rating for this product is 3.5 out of 5 stars
Overall Rating: 3.5/5.0

Customer Reviews

November 04, 2012

Great for french oinon soup

This shopper rated the product 4 out of 5 stars

Started the seeds 3 or 4 to a cell in jumbo 6paks. in the fall, left them in paks until late June of this year then ripped the apart and planted individually into a raised bed, still harvesting in early November in rainy Wa. state. I usually put them out sooner like early May. Last year it took only 2 onions to make a great French onion soup. They were smaller this year so I had to use 3.

from WA
September 25, 2012

Flavor strength makes up for size...

This shopper rated the product 3 out of 5 stars

This was an experiment, then again, isn't all gardening? I've never grown onions from seed but it was very fun to try. I started them indoors and transplanted them as directed . The leaves grew tall and strong, but I made a few mistakes along the way...like not realizing how heavy all those leaves were and accidentally pushed them over onto a row of bean plants. Many of them didn't get very big, but what they lack in size, they sure make up for in potency. The best thing I liked...being able to walk out to my garden and pick a fresh onion or two for whatever I was cooking up for the day! And unlike store-bought onions, I was able to use a lot of the stalk in my cooking - I couldn't help it...it seemed like such a waste not to use it. Will definitely try them again next year.

Kerry K from CA

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