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A Little History
You would think that their strong odor and the fact that they can make you cry would put the onion in a family all its own. This is not so. Onions are part of the Allium genus which includes other cooking delicacies such as shallots, chives, leeks and garlic and all alliums are a member of the Liliaceae family which included lilies, hostas and tulips.

Onions can be considered one of our oldest cultivated crops. The pharaohs of anceint Egypt fed their enslaved workers onions and garlic to keep them free of disease and give them ceaseless energy to build the pyramids; and, the Greeks and Romans, were said to always consume this vegetable before going into battle.

The onion, while sometimes not the most palatable, should be consumed for your better health. It is low in calories and high in plant chemicals that help fight desease. It is said, that eating them regularly can help to lower blood pressure and lower blood sugar levels in diabetics.

The rich source of organic sulphur compounds are what is released when onions are cut. This combines with the moisture in your eyes to form mild sulphuric acid, which stings and causes the tears to flow.

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Growing
The savory vegetable, along with the health benefits, is a gardener's dream as they are easy to grow and require minimum care. The common yellow cooking onion and Spanish onions are called bulb onions and can be grown from seed or sets.

If you are looking for a quick start, use onion sets. Buy small, firm sets that have not started to sprout. As soon as the soil is workable in the spring, you can plant your sets outdoors. Plant with the tips just below the surface and spaced 4 to 6 inches apart. Firm down the area so the sets are in contact with the soil. During their growing season, onions like to be well watered. It is also important to keep your onion beds weeded as the weeds will vie for the water supply your onions need to grow. Pull weeds before they become any size at all as pulling out large weeds, may cause some damage to your onion roots and set the plants back.

Starting your onions from seed can be done indoors as early as February for Spanish type onions or early April for other varieties. To sew indoors, plant seeds 1/4 inch deep and 1/4 inch apart in closely spaced rows. Expose the flat to indirect light and maintain a temperature of 65 to 70 degrees F. Once germinated, place the flat in a sunny window or under fluorescent lights. When seedlings are an inch tall, thin to two per inch. Keep the plants well watered and their tops trimmed to 4 inches. When the danger of heavy frost has passed, harden off seedlings. To plant outdoors 4 to 6 inches apart in fertile, well drained soil in full sun. NOTE (1)

NOTE (1) For a different look in the garden and yard, plant your onion sets or seeds in your flower beds, raised beds or containers. Remember, to keep them well watered no matter where you plant them.

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Harvesting
Properly harvested and cured onions will keep longer. You will find as summer progresses, the tops of some of your onions will fall over. This is perfectly normal and at the end of the summer, you need to help those that have not toppled to do so. In knocking your onions over, be careful not to break them. It is best to do this job with your hands or gently with a hoe. Any that have flower stocks should be pulled and used first as they don't store very well. Leave the rest of your onions in the ground for about a week. Don't water them during this time. At the end of the week, dig them up and brush the soil off of them. Do not wash the dirt from the vegetable. In warm, airy place, out of rain and direct sunlight, lay them out to dry for a couple of weeks. Leave the tops on and braid for together for storage. If you choose to cut off the tops, leave a short stub. Onions with the tops cut off should be placed in mesh bags or old pantyhose for storage. Either method, the onions should be stored in a cool, dry place at about 35 to 50 degrees F.

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Seeds & Sets




Chives Hollow leaves, subtle onion flavor. Snip fresh over steamed vegetables, into dip. Perennial. Approx.150 seeds per pkt. 80 DAYS. No. 1 plants. Not available in ID.









Hybrid Candy Onion Day-Neutral onion! Early jumbo-sized bulbs have the sweetness of southern short-day onions. Does well in storage. Approx 150 seeds per pkt. 85 days.









Garlic Chives Slightly different than regular chives, with garlicky flavor for sauces, cream soups. Perennial. Approx. 100 seeds per pkt. 60 DAYS. No. 1 plants. Not available in ID.









Red Hamburger Onions Large, semi-flat 4-inch globes with appealing red-and-white flesh wrapped in ruby-red skin. Crisp, colorful choice for salads. Short day. Approx. 300 seeds per pkt. 95 DAYS.

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