Bench Card

This day-neutral variety is a garden favorite.  The large yellow onions have light brown skins and are famous for their mild sweet flavor.  Each round onion is up to 4" across with crisp flesh.  This variety stores well so you can enjoy its great flavor months after harvest.  Low in fat and calories, onions are also a good source of Vitamin C and fiber.  Use raw or in cooking.

Water Day/Week -- Water regularly, but do not over water.

Harvest -- Onions can be used fresh anytime during the garden season. 

To Store Onions -- When 50% of the onion tops begin to fall over and turn yellow, step gently on the rest of the tops.  Leave in the ground for a few days, then use a garden fork to "lift" the onions from the soil.  Brush excess soil from the onions.  Move to an airy, warm, dry place to dry for 2-3 weeks.  Use an old pair of pantyhose and drop an onion in, tie a knot above the onion and then add another onion.  Tie a knot above the second onion, add another, and so on.  Hang the pantyhose in a cool, dry, well-ventilated place.  A closet or cellar with a temperature of 40 to 45 degrees Fahrenheit is ideal.  To release an onion from the pantyhose, simply cut the hose with scissors right under the bottom knot.

Bench Card

The red burgundy is a short day type that produces large, flattened globes 3 to 4 inches in diameter.  Beautiful as a slicing variety, with dark red skin, white flesh and red rings.  Wonderful on hamburgers, kabobs and fresh salads.  This variety stores well so you can enjoy its great flavor months after harvest.  Low in fat and calories, onions are also a good source of Vitamin C and fiber.  Use raw or in cooking. 

Water Day/Week -- Water regularly, but do not over water.

Harvest -- Onions can be used fresh anytime during the garden season. 

To Store Onions -- When 50% of the onion tops begin to fall over and turn yellow, step gently on the rest of the tops.  Leave in the ground for a few days, then use a garden fork to "lift" the onions from the soil.  Brush excess soil from the onions.  Move to an airy, warm, dry place to dry for 2-3 weeks.  Use an old pair of pantyhose and drop an onion in, tie a knot above the onion and then add another onion.  Tie a knot above the second onion, add another, and so on.  Hang the pantyhose in a cool, dry, well-ventilated place.  A closet or cellar with a temperature of 40 to 45 degrees Fahrenheit is ideal.  To release an onion from the pantyhose, simply cut the hose with scissors right under the bottom knot.

Bench Card

This long day variety has been a favorite for over 100 years, boasting extra large onions with light brown skins.  Famous for their mild flavor, each round onion can be up to 4" across with crisp, white flesh.  This variety has high moisture content and consequently, it doe not store well.  Low in fat and calories, onions are also a good source of Vitamin C and fiber.  Use raw or in cooking.

Water Day/Week -- Water regularly, but do not over water.

Harvest -- Onions can be used fresh anytime during the garden season. 

To Store Onions -- Walla Walla does not store well, so use fresh all season.