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Onions

Onion

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42 views2 pages

Onions

Onion

Uploaded by

Kai Krystal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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ONIONS

Onions are used primarily as a flavoring


agent, although they are rich in vitamins and
minerals and low in calories. Onions are
grown from sets, plants, or seed. Sets are
small onion bulbs that are planted in the
spring to produce green onions--scallions--or
bulbs later in the season. Most onion sets for
sale in garden centers are usually poorly
identified by variety.
Plants or transplants are sold in bundles or
growing in pots or trays and usually are
identified by variety. Choose healthy fresh plants with good green color.

Onions can be grown from seed, but seed produces onions latest in the
season, and the small weak onion plant is difficult to weed or cultivate
early in the season.

Varieties
Onions can be yellow, white, or red. Yellow varieties include Yellow Globe and Early
Globe (pungent flavor but good keepers), or improved mild-flavored types such as Fiesta,
Texas 1015 Y, Grano, and Granex. Mildest flavored onions are the bermuda types--
Yellow or White Bermuda --while the largest bulbs are produced by Spanish types --
Yellow or White Spanish. Benny's Red and Red Burgundy are popular red varieties.

When to plant
Onions grow well in cool or warm weather. They should be planted early so that as much
growth as possible occurs before hot dry weather. Plant sets in mid-March or plants or
sow seed in early April.

Spacing
Onions may be grown in rows as close as 15 inches, with individual plants
spaced 2-4 inches in the row, depending on the size of the bulb. Plant sets 1-1½
inches deep, and plant transplants about the same depth.
Care
Onions have a shallow, inefficient root system and need regular watering and fertilizing
for best results. They compete poorly with weeds and other crops. Weed control is
essential to reduce competition. Watering may be reduced near the harvest period, but
regular timely watering is needed until the tops begin to fall over. Large vigorous plants
are essential for large bulbs with high yields.

Harvesting
Onions are ready for harvest when the tops begin to weaken and naturally fall over. This
is a signal that the bulbs are as big as they will get. Pull or dig the onions and store in a
warm, dry, shaded location for 2-4 weeks until the tops and necks are completely dry.
After the tops are dry, cut them, trim the roots, and store in a cool dry location.
An open mesh bag is best for storage. Mild- flavored onions keep for only a month or so.
Stronger flavored or more pungent onions keep 3-4 months.

Common concerns
Thrips
Bulb and neck rots
Smut

Onion relatives
Shallots are smaller than onions and are grown by planting a division or clove.
Garlic is a strong-flavored onion relative that is also grown by planting a division or
clove in late summer.
Multiplier onions are also divided at the base. They are normally used for green onions in
the spring because the bulb development is poor and the flavor is strong.
Chives are grown for the green foliage. They usually grow in clumps.
Leeks require a long cool season for best results. They are usually planted in early spring
and dug in late September to mid- October.

Brand names appearing in this publication are for product identification purposes
only. No endorsement is intended, nor is criticism implied of similar products not
mentioned.

Kansas State University Agricutural Experiment Station and Cooperative Extension


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