Heirloom Onion
Wethersfield Red Onion is a storied heirloom that dates back to the 1700s and built the agricultural wealth of New England. This long-day variety produces large, deep red onions with a slightly flattened shape and fine-grained flesh that stores remarkably well through winter. Expect 100-120 days to harvest, with bulbs ripening reliably in September and reaching impressive size in full sun. What sets Wethersfield apart is its proven track record: it was the onion that New York and New England growers shipped around the world, and Comstock, Ferre and Co.'s 1856 catalog praised it as highly productive with a pleasant flavor.
Full Sun
Moderate
3-11
?in H x ?in W
Biennial
Moderate
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This is the onion that made New England famous. Wethersfield Red earned its reputation through centuries of cultivation, becoming so dominant in its namesake Connecticut town that it essentially defined commercial onion growing in early America. The variety produces thick, deep red bulbs that are fine-grained and pleasant to eat, with exceptional keeping qualities that made it invaluable for storage and long-distance trade. It's a long-day variety, meaning it thrives in northern regions and reliably ripens in time for September harvest. For gardeners seeking a heirloom onion with real historical weight and proven performance, Wethersfield Red delivers authenticity alongside outstanding yields.
As a storage onion, Wethersfield Red excels in cooking applications where its firm texture and pleasant flavor hold up well through extended storage. The variety's fine-grained flesh makes it suitable for soups, stews, caramelizing, and roasting, preparations where you want an onion that maintains structure and develops deep, complex flavors. Its exceptional keeping quality means you can enjoy it fresh from harvest well into winter months, making it invaluable for cooks who value year-round access to homegrown onions.
Transplant Wethersfield Red seedlings or sets outdoors when soil is workable in spring and temperatures consistently remain above 45°F. Space transplants 4 inches apart in rows, ensuring they're planted at the same depth they were growing previously — the neck of the bulb should sit just at soil level.
Direct sow seeds outdoors in spring once soil can be worked and temperatures remain above 45°F.
Harvest Wethersfield Red in September when the foliage yellows and tops naturally fall over, signaling that the bulb has stopped growing and is entering its dormant storage phase. At this point, dig or pull bulbs carefully and lay them in a single layer in a warm, dry location with good air circulation to cure for 2-3 weeks. The curing process hardens the outer papery layers and helps seal the neck, which is essential for successful long-term storage. Once fully cured, brush away excess soil and store in a cool, dry place.
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“Wethersfield Red emerged as a distinct variety by the 1700s in Wethersfield, Connecticut, where it became the foundation of a prosperous agricultural region. The variety's success was so complete that by the 19th century, it had become the standard onion grown throughout New York and New England, with shipments traveling as far as Bermuda. Yankee traders built fortunes on Wethersfield Red, sending vessels laden with these bulbs to distant markets while the onion growers of New England accumulated considerable wealth from the trade. The variety's reputation was so established that when Comstock, Ferre and Co. published their 1856 catalog, they simply noted that Wethersfield Red "is the kind mostly grown at Wethersfield," highlighting its dominance and trustworthiness among farmers and gardeners. This long-day variety represents a rare example of a regional crop that became nationally significant, preserving the character of a place through its agricultural legacy.”