Baron Bunching Onion Seed, 1800's Heirloom. Organic options available

The Red Baron is a classic European selection, rooted in the traditional red globe onions that have been grown across the United Kingdom and Northern Europe for centuries. While red onions were often considered "specialty" crops in the 1800s compared to the high-yielding yellow storage types, European gardeners specifically bred the Red Baron lineage to be tougher and more versatile.

It was developed to solve a common problem with red onions: bolting (going to seed prematurely). By selecting for a slower, more deliberate growth habit, breeders created a variety that could withstand the erratic springs of Northern Europe. Over the last century, it has become the most popular red onion in the UK and a "must-have" for heirloom gardeners worldwide who want a red onion that actually stores well through the winter.

While "Red Baron" stabilized as the specific trade name we know today in the mid-20th century, its ancestors were listed in the 19th century under names like "The Blood Red Globe" or "Dark Red Dutch."

Here are snippets from the era that describe the traits that would eventually be perfected in the Red Baron:

1. Thompson & Morgan (London, Late 1800s)

"A most excellent variety... the flesh is white, shaded with deep red, and is of a remarkably mild and pleasant flavor. It is one of the best for keeping."

2. Suttons & Sons (Reading, UK - early 20th century)

"Deep blood-red skin... the color is not merely on the surface but extends well into the bulb. Remarkable for its symmetry and firmness."

3. Peter Henderson & Co. (New York, 1890s - referring to the European Red Globe type)

"These Red Globes are of a much deeper and darker red than the older varieties... they are very handsome in appearance and possess the best keeping qualities of any red onion yet produced."

• True Red Rings: The color doesn't wash out when cooked and stays vibrant in raw salads.
• Dual-Harvest: Can be planted closely and harvested at 60 days as a "scallion" or spaced out and harvested at 110 days as a 3-inch bulb.
• Excellent Keeper: Unlike many red onions which rot quickly, Red Baron has a strong skin that allows it to store for 4–5 months.
• Bolt Resistant: Specifically bred to handle temperature fluctuations in the spring without flowering early.

1. Sowing:

• Indoors: Start seeds 10–12 weeks before the last frost. Sow in flats and keep the tops trimmed to 3 inches to encourage strong roots.
• Outdoors: Sow as soon as the soil can be worked in the spring. Sow 1/4 inch deep.

2. Spacing:

• For Scallions: Space seeds 1 inch apart.
• For Large Bulbs: Thin seedlings to 4 inches apart.

3. Soil & Feed:
Onions are "heavy feeders." Amend your soil with plenty of compost. They prefer a pH between 6.0 and 7.0. Because they have shallow roots, consistent weeding is vital—don't let weeds steal their nutrients!

4. Harvesting:
Harvest for bulbs when the green tops turn yellow and fall over. Pull the bulbs and let them cure (dry) in a shaded, airy spot for 2–3 weeks before cutting the tops off for storage.

Because of its mild but distinct flavor, Red Baron is the premier choice for pickling. When sliced and put in a vinegar brine, the deep red color bleeds into the liquid, creating a stunning pink jar of gourmet pickled onions.

Garden Tip: If you have a short growing season, Red Baron is an excellent choice because it begins to bulb reliably even when the summer hasn't been particularly long or hot. ❄️🧅