Akatama Salad Red Onion is a Japanese heirloom variety whose name translates to 'Red Jewel,' and it lives up to that poetic name with its sweet, gentle character that sets it apart from pungent storage onions. The deep purple color runs through every layer of the flattened, globe-shaped bulbs, which average about 12 ounces at maturity. This intermediate-day variety reaches harvest in 80 to 120 days and thrives in hardiness zones 1 through 10, making it accessible to gardeners across nearly the entire continent. It's an exceptional choice for eating raw in salads or roasted, where its mellow profile and lack of sharp onion odor become genuine assets rather than drawbacks.
Full Sun
Moderate
1-10
6in H x ?in W
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Moderate
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The defining feature of Akatama is its celebrated mellow profile and noticeable absence of pungent flavor and odor, making it far more approachable than typical red onions for raw consumption. The deep purple color extends consistently through each layer, creating both visual appeal and the assurance of a true heirloom variety with stable genetics. Its intermediate-day length and cold-hardy nature allow it to grow successfully across a remarkably wide range of climates, while the relatively compact mature height of 4 to 6 inches belies the substantial 12-ounce bulbs it produces.
Akatama excels in raw applications where its sweet, mild character can shine. Slice it thin for salads, where it adds color and gentle onion flavor without the bite that often overwhelms other ingredients. It's equally at home roasted whole or in halves, where heat deepens its natural sweetness. The mild profile and lack of harsh odor make it particularly well-suited to dishes where onion should complement rather than announce itself, such as delicate salads, light vinaigrettes, and grilled vegetable platters.
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Start seeds indoors 4 to 6 weeks before your last spring frost. Keep soil temperature between 50 and 70 degrees Fahrenheit for germination, which occurs in 7 to 14 days. Provide bright light once seedlings emerge to prevent legging. Transplant seedlings into the garden once they've developed their first true leaves and outdoor temperatures remain above 45 degrees Fahrenheit.
Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days. Transplant into the garden once soil temperature reaches 50 degrees Fahrenheit or higher and frost danger has passed. Space plants 4 inches apart in rows, setting the seedling at the same depth it grew indoors. Water gently after transplanting to settle soil around roots.
Direct sow seeds in spring once soil temperature reaches 50 degrees Fahrenheit. Sow seeds 1/4 inch deep in rows spaced 12 inches apart. Thin seedlings to 4 inches apart once they've developed their first true leaves. Direct seeding requires consistent moisture for germination, which occurs in 7 to 14 days.
Akatama reaches maturity in 80 to 120 days from transplanting. Harvest when the tops begin to yellow and fall over naturally, signaling that the bulb has completed its growth cycle. Gently dig bulbs and allow them to cure in a warm, dry, well-ventilated space for 2 to 3 weeks before removing dried foliage. The bulbs should feel firm and the outer skin papery to the touch when fully cured and ready for storage.
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“Akatama originates from Japan, where it has been cultivated for generations as a salad onion prized for its sweet, mild character. The name itself reflects the Japanese appreciation for this variety, translating to 'Red Jewel,' suggesting both its color and its value in the garden and kitchen. As an heirloom, it represents seeds saved and replanted by Japanese gardeners who recognized and preserved the unique qualities that distinguish it from sharper red onion types. Its journey to Western seed catalogs and home gardens is part of the broader movement to preserve and celebrate traditional vegetable varieties from around the world.”