Onion – Short – Red Creole

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Onion – ‘Short – Red Creole’

  • Growing Temp 50°F – 75°F
  • Days to Maturity 90-120 days
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SKU: ONI007 Categories: ,

Onion – ‘Short – Red Creole’

  • Growing Temp 50°F – 75°F
  • Days to Maturity 90-120 days

Ease of Cultivation and robust flavor: Red Creole onions are known for their rich, robust flavor and vibrant red color, making them a popular choice in culinary dishes. This short onion variety is relatively easy to grow and is well-suited for both novice and experienced gardeners. They thrive in a range of soil types and can be used in salads, salsas, and cooked meals, adding both color and a sweet, spicy kick to your recipes.

Direct Sowing: For direct sowing, plant seeds outdoors in early spring when the soil temperature has warmed to at least 50°F. Sow the seeds 1/4 inch deep and 1 inch apart in rows that are spaced 12-18 inches apart. Germination typically occurs within 7-14 days. Once the seedlings emerge, thin them to 4-6 inches apart to provide enough space for bulb development. Keep the soil consistently moist, especially during dry spells, and manage weeds to reduce competition.

Early Sowing for Seedlings: To give your Red Creole onions an earlier start, sow seeds indoors 8-10 weeks before the last expected frost date. Use seedling trays filled with quality potting mix, placing one or two seeds per cell. Maintain a temperature of 65-75°F for optimal germination. Once the seedlings have developed several true leaves and the danger of frost has passed, transplant them into the garden, spacing them 4-6 inches apart in rows 12-18 inches apart. Water them well after transplanting and apply mulch to retain soil moisture and control weeds.

Harvesting: To determine when Red Creole onions are ready to harvest, look for signs such as yellowing tops that begin to fall over. They are generally ready for harvest around 90-120 days after planting when the bulbs are fully formed and firm to the touch. Carefully lift the onions from the soil using a garden fork or by hand, and allow them to cure in a dry, well-ventilated area for a couple of weeks before storing. For the best flavor, harvest before extreme heat or heavy rainfall occurs.

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