Growing Onions
By Sherril Steele-Carlin
Ah, the lowly onion. Its treasure lies beneath the surface, all it shows to the world are a few slim, hollow leaves, and a short-lived bloom. But hiding below ground you'll discover a bounty of pungent flavor. This bulb is used around the world, and there aren't many herbs that can hold that distinction.
Onions belong to the Allium (lily) family, along with their kissin' cousins--scallions, shallots, garlic and chives. All these bulbs are easy to grow; even for the beginning gardener. They’re so simple to raise and the flavor is so much stronger fresh from the garden, that once you've grown your own onions, you may eliminate trips to your local produce department!
How to Plant
Onions are perennial or biennial, depending on where you plant them. If you live in a cold winter climate; plant onion sets in the early fall, (making them a perennial), and harvest them the following fall. If you live in a warmer climate; plant in the early spring (like March, making them a biennial), then harvest at the beginning of the following fall. Wherever they’re planted, they love a loose, rich, well-drained soil. Mixing a little compost and sand with your soil puts them in onion nirvana. They love sun, so plant them in a bed where they can keep an eye on Ol' Sol during the day. Keep them free of weeds, and you’ll find yourself with a fine crop of onions.
You can also plant onion seed, but it’ll take forever to germinate and grow. Plant the seed about 1/2-inch deep, then thin to about one plant every 6-inches or so, after they show themselves. If you’re looking for more instant onion gratification, plant sets, which are available at just about any garden center in the early spring or fall. Plant sets about 1-inch deep and about 8-inches apart. Always plant the sets with the pointed end up, and the rooted (broad) end down. (This is the rule for any type of bulb--think of an elephant settling his wide bottom comfortably in the garden, while his trunk stretches out to reach the sun.)
How to Harvest
Harvesting onions is equally simple. They’re ready to pull when the tops begin to bend over and turn yellow. Once they’re harvested, let dry for a day or two in a warm, dry place with plenty of air circulation. Place them in net bags, and whatever you do, don't store them in the refrigerator. Onions will last all winter as long as they are completely dry and aren't bruised or diseased. Refrigerating onions will add moisture, and eventually they’ll mold or turn mushy.
