Onion - Yellow - Sweet Yellow Spanish (Allium sepa) - Organic, Non-GMO Onions Vegetable
Height 2 ft
Yellow sweet spanish onion is one of the most popular onions grown by home gardeners and market growers! This variety is a long day type ( needs up to 14 hours of sunlight per day) produces large globe shaped yellow onion bulbs that are 2 to 4 in wide and have an excellent sweet mild flavor. The yellowish-brown skin and creamy white flesh are firm, are highly resistant to disease, and do well in cooler climates.
- Full sun
- Start seeds indoors 8 weeks before last frost 1 cm or 1/3 in deep.
- Transplant seedlings when they are tough enough to handle and transplant out after all risk of frost has passed. Transplant as a clump
- Spacing 6 in apart; rows: 18-30 in apart.
- Grows quickly; matures in 107 days.
- Produces globes up to 454 grams
- Seed count: 1 gram
Some notes about Onions...
Yellow Onions – this is an all-purpose onion. Yellow onions have a nice balance of acidic and sweet flavoring, and they become sweeter the longer they cook or from storage. They are usually fist-sized with a fairly tough outer skin with meatier layers. Spanish onions are a particular kind of yellow onion that have a slightly sweeter more delicate flavor.
White Onions – tend to have a sharper more pungent flavor than yellow onions. They also tend to be more tender and have a thinner, papery skin. Can be cooked just like yellow onions, and are excellent minced and added to raw dishes like chutneys etc.
Sweet Onions – Vidalia and Walla Walla are 2 of the most common sweet onion varieties. Sweet onions lack the sharp, astringent taste of other onions and taste sweeter. Excellent when thinly sliced for salads or sandwiches. Range in color from white to yellow and often have a flattened (cipollini) or squashed appearance. Sweet onions also tend to be more perishable, and should be store in the refrigerator, if not using right away.
Red Onions – Visually appealing with a deep purple outer skin and reddish flesh. They are fairly similar to yellow onions in flavor, although their layers are slightly less tender. Red onions are most often used in raw preparations for their color and relatively mild flavor. If you find their flavor to astringent for eating raw, try soaking them in water before serving. Colour will not stay when cooked.