Onion - Walla Walla - 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 -10F. 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 55F 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. 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.
Soil Temperature: 65-85F
Planting Depth: 1/4"-1/2"
Germination: 4-10 Days
Height At Maturity: 2'-3'
Days To Maturity: 100-150 Days
Sun/Shade: Full Sun
Spacing After Thinning: 3"-4"
Approx Seeds per oz: 6,649
3 x 4 x 0.5 inches.