Valencia Onion, Day-Neutral, Organic

As the name suggests, this heirloom variety traces its ancestry to the fertile coastal plains of Valencia, Spain. For centuries, Spanish farmers selected for onions that were larger and sweeter than the pungent, long-storing "cooking onions" of Northern Europe.

The Valencia type was introduced to the United States in the late 19th century and quickly became the parent stock for many "Spanish Sweet" varieties we see today. It was prized by homesteaders because it bridged the gap between different climates; while many onions are strictly "short-day" (Southern) or "long-day" (Northern), the Valencia is a versatile Intermediate-day onion. This means it is highly adaptable and can be grown successfully in almost any region of the country.

Historical Note:
First introduced to American gardeners in the late 1880s, the Valencia Onion was a horticultural sensation. In 1894, famed seedsman Peter Henderson noted that these were the same "magnificent" sweet onions once found only at elite city fruit stands, imported at great cost from Spain. By bringing these seeds to the home gardener, the Valencia variety allowed everyone to grow "hamburger-sized" onions that were previously a luxury. They also went by the names The Prizetaker, Spanish King, Giant Yellow Spanish and Denia Onions. 

• Mild & Sweet: Very low pungency, making it the perfect choice for eating raw on sandwiches, in salads, or as blooming onions.
• Colossal Size: With proper spacing and fertility, these bulbs can grow to be 4–6 inches in diameter.
• Beautiful Aesthetics: Features thin, papery skins in a shimmering straw-yellow or golden-bronze hue.
• Adaptable: One of the most reliable "all-region" onions available to the home gardener.

1. Starting from Seed:
Onions have a long runway. Start seeds indoors 10–12 weeks before the last frost. Sow thinly in flats and keep the tops trimmed to about 3 inches to encourage strong root development before transplanting.

2. Transplanting:
Move seedlings to the garden as soon as the soil can be worked in early spring. They are frost-hardy! Space plants 4–6 inches apart. If you want truly giant onions, give them the full 6 inches of space to expand.

3. Soil & Water:

• The "Heavy Feeder": Onions require rich soil. Amend your bed with plenty of compost or a nitrogen-rich organic fertilizer at planting.
• Consistent Moisture: Onions have shallow roots. Do not let the soil dry out completely, or the bulbs will stop growing and become more pungent.

4. Weed Control:
Onions do not compete well with weeds. Keep the area around your Valencia onions meticulously clean. Use mulch (like straw) to suppress weeds and retain moisture.

5. Harvesting & Curing:

• The Signal: When the green tops turn yellow and fall over, the onions are ready.
• The Cure: Pull the bulbs and let them dry in a shaded, airy spot (like a porch or garage) for 2–3 weeks until the necks are completely dry and the outer skins are papery.