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This item (SNV8104) is not currently available. Sold Out until January 2011.
Allium cepa (Cepa group) Biennial Walla Walla is a long-day onion with a light-brown skin and white flesh. Its flavor is mild and sweet and is best used raw. Walla Walla has been the pride of Washington State's onion-producing region for generations. Soil & Water: Onions prefer loose, fertile, friable, well-drained soil with plenty of added organic matter. Their shallow root system is sensitive to fluctuations in water. Mulch to conserve water and control weeds. Planting & Growing: In warm climates, sow seed in late fall for a spring harvest. Walla Walla is very cold hardy in long- and intermediate-day areas where temperatures do not drop below -10°F. Performs well as a spring-sown onion in the northwest. If transplanting, cut the seedlings back to 3" high before setting out in soil which is 55°F minimum. Harvesting & Storage: Harvest when the tops fall over: In cool, humid areas when all tops have fallen; in cool, dry areas when half the tops have fallen; and in warm areas when a third of the tops have fallen. Loosen the soil around the onion with a fork and gently pull it from the soil. It stores better than any other short-day variety. Walla Walla is a short keeper; not for winter storage. Did You Know? If planted thickly, plants can be pulled and utilized as green onions or scallions for salads or fresh eating in 8-10 weeks. Sun/Shade: Full sun, Planting Depth: 1/4"-1/2", Spacing After Thinning: 3"-4", Soil Temperature: 65-85°F, Days To Germinate: 4-10, Days To Maturity: 100-150, Height At Maturity: 2'-3' Seeds/pack 250
Unit Ship Weight: 0.02 lbs.
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