Onion 'Walla Walla'

Walla Walla is a large, sweet onion variety that produces yellow-fleshed, sweet bulbs that can withstand temperatures down to -23°C. 

Onions take a long time to mature (125 days for Walla Walla) and should be transplanted early to ensure they can be harvested by late summer. Stop watering your onions around the beginning of August so they can start to mature. Once about half the foliage has fallen, push over the rest and wait about a week before removing the bulbs from the soil. Walla Walla can be stored for up to a month, but is best eaten fresh. If you would like to store them, spread the bulbs out in an area away from direct sunlight to dry. Once the foliage is crispy and brown, your onions are ready for storing! Keep them in a well-ventilated area with cooler temperatures for best results.

Onions grow best in full sun with fertile, loose, well-drained soil. Keep the soil consistently moist but not soggy to encourage shallow root growth. If your soil is heavy clay, consider adding organic matter to improve your drainage, as onions will not grow well in dense, poorly drained soil.