This variety produces large, globed shaped onionswith crisp white flesh and golden yellow skin. The taste is sweet and mild, making it extremely versatile, either cooked or raw. Produces well in all areas of the country.
Culture:For best results sow indoors 8-10 weeks before the the last spring frost. Set stocky transplants in the garden near the last frost date. Can also be direct sown in the early spring. Water regularly and fertilize when 3" tall.
Harvest:Pull and use thinnings as scallions. Harvest full size bulbs after the skin colors and the tops fall over.
Nutrition:Supplies small amounts of vitamins and some minerals.
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