•American grown seeds
•USDA Zones: 3-12
The 'Sweet Spanish' onion was grown in the U.S. at least as far back as 1916. 'Yellow Sweet Spanish Utah' is from that early type, producing large, 3"–6" globe-shaped bulbs with amazingly mild, sweet flavor. A long-day variety, it grows best in states north of the 37th parallel. Utah designated this onion the state vegetable in 2002. Caramelize onions for the perfect patty melt condiment.
Since onions take a few months to mature from seed, gardeners with a short growing season may want to start their onion seeds indoors. Plant the seeds 1/2" deep in a flat 2-3 months before the last frost date keeping the soil moist and at room temperature. When the tops begin to flop over, cut them off to 3" to focus the growing on the roots. Four weeks before the last frost or when the soil reaches at least 50°, transplant the seedlings 6" apart in rows 12" apart. For direct sowing, sow 3 seeds per inch, 1/2" deep in light, rich soil and full sun. Thin the seedlings to 2-6" apart depending on the desired size. Thinned onions can be transplanted. Onions need moisture throughout their first weeks of growth and do not compete well with weeds. Mulching can help with both of these issues.
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