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).
| 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 |
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