Onions are a type of root vegetable that are widely cultivated and consumed all over the world. They have a pungent, aromatic flavor and are often used as a base ingredient in a variety of dishes, including soups, stews, and sauces. Onions come in a range of sizes, shapes, and colors, including red, white, yellow, and purple. They are a good source of vitamins and minerals, including vitamin C, vitamin B6, and potassium. Onions are easy to grow and can be grown in a variety of climates and soil types. They are usually grown from seeds or seedlings and can be planted in the garden or in pots and containers. Onions are a cool-season crop and are best grown in the spring or fall in most climates.
Sowing
- Onions are typically started from seeds indoors in late winter or early spring. This gives them a head start before transplanting them into the garden.
- Use seed trays or pots filled with seed-starting mix. Sow onion seeds 1/4 inch deep and space them about 1/2 inch apart. Cover the seeds with a thin layer of soil.
- Keep the soil consistently moist during germination, which usually takes about 7-10 days.
Growing
- Transplant onion seedlings into the garden when they are 6-10 inches tall, typically in early spring. Make sure to space them about 4-6 inches apart in rows, with rows 12-18 inches apart.
- Onions prefer full sun and well-drained soil with a slightly acidic to neutral pH (6.0-7.0).
- Keep the soil consistently moist, but avoid overwatering, as onions do not like waterlogged soil.
- Fertilize with a balanced, all-purpose fertilizer or well-rotted compost when planting and again when the plants are actively growing.
Harvesting
- Onions are typically ready for harvest about 90-110 days after transplanting, depending on the variety. Harvest when the tops have mostly fallen over and started to dry out.
- Gently loosen the soil around the onions with a hand trowel, and then carefully lift the bulbs out of the ground.
- Allow the harvested onions to dry in a warm, dry, and well-ventilated place for a few weeks. This curing process helps the outer skin dry and harden, which is important for storage.
Storing
- Once the onions are properly cured, trim the tops and roots, leaving a few inches of each.
- Store cured onions in a cool, dry, and well-ventilated location, such as a root cellar or a cool pantry. They can be kept for several months under these conditions.
- Check stored onions regularly for signs of spoilage, and remove any that show signs of rot or sprouting.
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