Born from Spanish genetics and Texas ingenuity, the Texas Early Grano onion transforms the humble bulb into something extraordinary. So supremely sweet you can bite into it like an apple, this white-fleshed beauty matures in just 100-110 days and has been the pride of Lone Star gardeners since 1944. Developed by the Texas Agricultural Experiment Station from Valencia Spanish stock, it became the mother of all modern super-sweet onions, including the famous Vidalia types.
Full Sun
Moderate
8-11
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What sets Texas Early Grano apart is its remarkable sweetness paired with gossamer-thin skin and supremely mild flavor that makes raw eating not just possible, but pleasurable. This short-day onion thrives in southern gardens where shorter day lengths trigger perfect bulb formation. Its early maturation gives gardeners sweet onions months ahead of long-day varieties, while its tender flesh and mild bite make it perfect for fresh salsas and light cooking applications that showcase its natural sweetness.
Texas Early Grano excels in applications that showcase its exceptional sweetness and mild character. Its tender flesh and thin skin make it ideal for fresh salsas where raw onion bite would overpower other flavors. Light sautéing brings out its natural sweetness without overwhelming delicate dishes, while roasting whole transforms the bulbs into caramelized gems that highlight their apple-like sweetness. The mild flavor and crisp texture also make these onions perfect for salads and sandwiches where traditional onions would be too sharp.
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Start seeds indoors three months before the last expected frost date, sowing 1/4 inch deep in seed trays. Maintain soil temperature around 60°F for germination, which occurs in 7-14 days. This early indoor start allows adequate growth before transplanting, as onions begin slowly and need time to develop strong root systems.
Transplant acclimated, stocky seedlings 4-6 weeks before the last frost of spring, as onions tolerate light frosts. Space transplants 4-6 inches apart with 12 inches between rows to provide adequate room for bulb development.
Seeds can be sown directly into the garden after danger of frost has passed, planted 1/4 inch deep with the same spacing as transplants.
Harvest when bulbs have reached full size and tops begin yellowing and falling over naturally. Stop watering once this process begins to allow proper curing. The thin skin and white flesh should be firm to the touch, and the neck area should feel dry and papery when ready for harvest.
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“The Texas Early Grano's journey begins in Valencia, Spain, where the original Grano onion was cultivated before making its way to American shores in 1925. Recognizing its potential, the Texas Agricultural Experiment Station launched an ambitious onion breeding program in the 1930s, carefully trialing and selecting the Grano for two crucial traits: early maturation and extra-sweet flavor. By 1944, their work had culminated in the Texas Early Grano, a variety so successful it became the genetic foundation for all modern super-sweet onions. This Texas-bred beauty would go on to inspire the development of famous varieties like Vidalia, cementing its place as the mother of America's sweet onion revolution.”