Onion GardeningOnions are hearty vegetables grown throughout most of North Americas climates. Onions may be grown from sets, transplants or seeds. Onions are very versatile and may be eaten raw, broiled, boiled, baked, creamed, steamed, fried, french fried and pickled. PlantingMost onion varieties start bulb formation into one of two classes, long-day (for northern latitudes) and short-day (for southern latitudes). Varieties that are grown in the South are not adaptable to the North and vice versa. Late plantings of the suggested varieties also result in small bulbs or lack of bulbing.It is beneficial for high temperatures and low humidity during bulbing and curing. Onions can be planted tilling begins in the spring. Soils that is rich and moist with cool temperatures aid development of the onion. To produce green onions, plant the larger sets 1” deep and close enough to touch one another. To produce dry onions, plant the smaller sets 1” deep- 12 to 18 inches between rows. CareTo develop long, white stems for green onions, pull the loose soil (hilling) toward the onions with a hoe when the tops are 4 inches tall. Do not hill onions that are to be used as dry onions. Hilling may cause the necks to rot.Onions have shallow roots. Timely shallow hoeing and cultivation are important. Weeds easily take over the planting area of onions, so it is important to cultivate throughout the season. If planting above 40 degrees north latitude, Root Maggots may attack the roots. HarvestingOnce the tops of green onions are 6 inches tall you may pull (late July/August). The longer the onion is planted after maturity the stronger the flavor and size. Plants with flower stalks do not produce good bulbs in storage, so use immediately. Pull mature onions in the morning and allow the bulbs to air dry. On hot, sunny days, the bulb may sunburn. On days when this is likely, remove onions to a shaded location and allow them to dry thoroughly. Before the evening dew, place them under shelter on elevated slats or screens or hang. Full air circulation for 2 to 3 weeks is necessary for complete drying and curing. Keep the dry wrapper scales intact to aid with keeping.After the bulbs dry, and place the bulb in cool, dry conditions with good air flow. Dry onions may keep until late winter, but check them regularly. Fun FactsOnion Fun Facts
|
