Walla Onion is a long-day onion cultivar that matures in 125 days and thrives across hardiness zones 3 through 10, making it accessible to gardeners in nearly every climate. This variety demands consistent moisture and prefers slightly acidic to neutral soil (pH 6.0, 7.0), rewarding attentive growers with substantial yields. Its frost-hardy nature allows it to handle cold snaps, while its extended growing season produces deeply flavored bulbs that cure and store exceptionally well.
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High
3-10
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Moderate
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Reaching full maturity in 125 days from direct seed, Walla Onion is a photoperiodic variety that responds to lengthening daylight to trigger bulbing, making it a reliable choice for northern and mid-range gardens. The variety's tolerance for frost combined with its need for high moisture means it performs well in cool-season regions where other long-season onions might struggle. Its extended curing window after harvest produces protective paper layers that support long storage life, a hallmark of quality onion varieties.
Walla Onion is grown primarily for bulb production and storage, making it suited to home gardeners and small-scale farmers who preserve their harvest through fall and winter. The bulbs develop thick, papery outer layers during the curing process, which protects them during long-term storage and renders them excellent for cooking applications where firm, flavorful onions are essential.
No timeline data available yet for this variety.
Sow 10 to 12 seeds in a 4- to 6-inch pot at temperatures between 50 and 70 degrees Fahrenheit. If seedling tops reach over 5 inches before transplant time, cut them back to 3 inches to encourage stockier growth.
When seedlings are ready to plant out, carefully separate them and place each in a shallow trench. Fill the trench around the seedlings and water in well to establish good root contact with the soil.
Direct sow seeds into prepared beds, then thin to the strongest plant when seedlings reach 4 to 5 inches tall.
Harvest Walla Onion after approximately 125 days from direct seeding, once about half the tops have naturally fallen over. At this point, push over any remaining upright tops and wait about one week before harvest to allow the bulbs to finish curing in place. Loosen the soil around bulbs to encourage drying, then harvest in dry weather rather than after rain. Remove any onions that have sent up flower stalks, as these bulbs will not store properly. Once harvested, cure the bulbs thoroughly to develop the protective papery exterior that extends storage life.
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