Seeds Onions Red Grano Open Pollinated Heirloom 150 Seeds Per Pack

Red Grano Onion Seeds or Allium cepa

Open Pollinated Heirloom 150 Seeds per pack

Non-GMO - US grown - Open-pollinated - Untreated

Flat Rate Shipping However Many Packs of Seeds Ordered.

Also Free Shipping on seeds when combine with any item in our Store. If your shipping is not adjusted at checkout a refund for the difference will be sent when we process the order.

We are a licensed plant and seed dealer located in Middle Georgia.
Please contact us with any questions or concerns.

Thank you for stopping by ~ Follow Smoot's Farms on other social media platforms!
_____________

This medium-sized onion is crisp and mild - a great all-purpose variety for eating cooked or raw. It is a short day onion with a short to medium storage life. Red Grano onion seeds grow up in about 112 days.

Sowing: Since onions take a few months to mature from seed, gardeners with a short growing season may want to start their seed indoors. Plant the Red Grano onion seeds 1/2" deep in a flat 2-3 months before the last frost date; keep the soil moist and at room temperature. When the tops begin to flop over, cut them off to 3" to focus the growing on the roots. Four weeks before the last frost or when the soil reaches at least 50 degrees F, transplant the seedlings 6" apart in rows 12" apart. For direct sowing, sow three seeds per inch 1/2" deep in light, rich soil and full sun. Thin the seedlings 2-6" apart, depending on the desired size. Thinned onions can be transplanted or used for fresh eating. For companion planting benefits, plant onions with members of the cabbage family, lettuce, or tomatoes; avoid planting onions with peas or beans. In areas with warmer winters, onions may be grown as a fall or winter crop.

Growing: Onions need moisture especially in their first several weeks of growth, and they cannot fight against weeds; mulching onions can help with both moisture and weed control.

Harvesting: When the tops of the onions turn yellow or flop over, they have matured and are ready to be harvested. Pull them from the earth, brush off the dirt, and leave them to cure in the sun for a week. If the weather turns rainy, bring them inside to cure in a dry, well ventilated place. When the skin dries, cut the tops down to 1" and trim the roots. Store in a cool, dry place.