VegetableOnion
Yellow Granex PRR Onion
Yellow Granex PRR is a hybrid onion that grows in zones 2-9, reaching maturity in 110-119 days. Also known as the Vidalia or Georgia Sweet onion, this variety is renowned for being one of the sweetest onions you can grow, with a mild, sugary flavor that sets it apart from pungent storage varieties. Its hybrid vigor and built-in resistance to Pink Root Rot make it a reliable choice for gardeners in diverse climates, though its sweetness comes at a trade-off: it doesn't store well, so plan to enjoy it fresh or use it quickly after harvest.
Photo © True Leaf Market
Growing Conditions
USDA Zone
2-9
Sunlight
Full Sun
Water
Moderate
Soil
Well-drained, Fertile Loam, Moderately Rich
Growth Stats
24 in
Height
Spacing
3
Plant Profile
Sunlight
Full Sun
Water
Moderate
Zones
2-9
Size
24in H x ?in W
Growth
—
Care
Moderate
Hover over chart points for details
Highlights
The defining characteristic of Yellow Granex PRR is its extraordinary sweetness. Unlike traditional onions that can bite or sting, this variety delivers a gentle, almost honeyed flavor that makes it exceptional for raw applications like salads or slicing onto burgers. The PRR designation signals built-in resistance to Pink Root Rot, a serious soil-borne disease that can devastate onion crops, giving you one less thing to worry about as the season progresses. It thrives in full sun across a wide hardiness range and adapts easily to greenhouses, garden beds, raised beds, or containers.
Common Uses
This onion shines in any preparation where sweetness and mild flavor are assets. Slice it raw into salads, sandwich it into burgers and tacos, or caramelize it slowly for soups and French onion dishes where its natural sugars will deepen and concentrate. The sweetness also makes it excellent for grilling, roasting, or pickling. Because it lacks the storage longevity of traditional onions, plan to use it fresh within weeks of harvest rather than relying on it as a pantry staple through winter.
Growing Timeline
No timeline data available yet for this variety.
Care Instructions
Start Indoors
Start seeds indoors 8-10 weeks before your last spring frost, sowing at a depth of 1/4 inch in a warm growing mix. Maintain soil temperature between 50-70°F for reliable germination. Seedlings will be ready to transplant to the garden once they've developed 3-4 true leaves and reach 4-6 inches tall.
Transplant Outdoors
Transplant hardened-off seedlings to the garden after the last frost date, once soil is workable. Space them 3 inches apart in rows 15 inches apart. These cold-hardy onions tolerate light frost, so they can go in the ground earlier than heat-loving crops if your soil has warmed to at least 50°F.
Direct Sow
Direct sow seeds in the garden at the same time you would transplant seedlings. Sow seeds 1/4 inch deep, spaced about 1 inch apart, then thin seedlings to 3 inches once they've emerged.
Harvesting
Yellow Granex PRR reaches harvest readiness in 110-119 days from planting. Bulbs are ready when the tops begin to yellow and fall over naturally, a sign that the plant is moving into dormancy. Gently loosen the soil around each bulb and pull it up by hand. Lay harvested onions in a warm, dry, airy location for 1-2 weeks to cure and dry the papery outer skin before trimming roots and storing, though remember this variety is best used fresh and does not store long-term like traditional onion varieties.
Growing Calendar
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Companion Planting
Pests & Diseases
Ecology & Traits
Edible
Scientific Classification
Allium cepa
Family
Amaryllidaceae
Genus
Allium
Native Status
L48 (I)
History & Origin
“The Yellow Granex hybrid onion traces its lineage to the famous Vidalia and Georgia Sweet onion traditions of the American South, where growers discovered that certain soil conditions and day lengths produced unusually mild, sweet bulbs. This PRR hybrid was developed by crossing Granex genetics with resistance traits to address Pink Root Rot, a persistent challenge in onion production. The result bridges heirloom flavor with modern disease resistance, allowing gardeners and farmers to grow that prized Southern sweetness without the vulnerability to soil-borne pathogens that plagued earlier varieties.”