Spanish Onion (Seeds)
Ultra large onion. Firm and heavy onion with a sweet and tasty flesh. Keeps for a short period. Something different for the home gardener.
CULTURAL PRACTICES: For a summer harvest, sow them in March and transplant them into the garden in May. For a fall harvest, sow them directly in the garden as soon as the ground can be properly worked. SOIL: Indoor: A well-drained, porous sowing media is best to prevent overwatering. A rich and fertile soil of mineral or organic matter. Soil must be kept moist but not wet. SPACING: Space rows 35 to 38 cm apart. For larger bulbs, clear the plants 7 to 8 cm apart Thinned plants taste great in a salad. GROWING TIPS: Applying a fertilizer is recommended and should be repeated when the bulbs begin to swell. HARVESTING: Storage onions: when the onion tops begin to fall over, turn brown and wither. Drying may be accelerated by bending down some of the tops. Pick the onions then place them in a warm, dry, ventilated area to preserve. When dried, store the onions in a cool, dry location. Bunching Onions: it is best to harvest them when they are young and green.
beet, chamomile, cabbage, carrot, celeriac, celery, corn salad, endive, fennel, ground cherry, kohlrabi, lettuce, strawberry, Swiss chard, parsnip, pepper, potato, radish, savory, tomato
asparagus, bean, chives, pea, sage, soybean, tomato, turnip
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