Onion Seeds: Walla Walla onions belong to the species Allium cepa and are classified as long-day onions, requiring 14-16 hours of daylight to form their signature large, sweet bulbs, making them ideal for northern growing regions. Origin and Nicknames: Originating from Walla Walla, Washington, these onions are often nicknamed "Walla Wallas" or "Washington’s Sweet Onions" due to their mild, juicy flavor, which sets them apart from sharper onion varieties. Appearance and Flavor: Known for their large, globe-shaped bulbs with light brown to golden skin, Walla Walla onions have crisp, white flesh that delivers a sweet, non-pungent taste, perfect for raw consumption in salads or sandwiches. Care and Harvest: These onions thrive in fertile soil with a pH of 6.2-6.8, need consistent moisture (about 1 inch of water per week), and should be harvested when tops yellow and fall over, followed by curing in a dry, ventilated area for 2-4 weeks to enhance storage life. Quality: All Onion seeds packaged by Seed Needs are intended for the current and the following growing seasons. All seeds are stored in a temperature controlled facility that is free of significant amounts of moisture. Quantity: Seed Needs offers generous quantities. You can share with friends and family, or you can save the extra seeds until the following season, if properly stored. Packets: Each seed packet displays an artful illustration of the variety to be grown, as well as detailed seed sowing information on the reverse side. They measure 3.5" wide by 5" tall. Promise: Seed Needs will never knowingly supply GMO based seed products. The vast majority of our seeds are open pollinated & heirloom, with the exception of a few hybrids. Germination: Seed Needs packets contain some of the freshest seed available. Direct from the growers. If sown correctly, you will begin seeing results in only a matter of days. Freshness: All seeds are packaged in tear resistant and moisture resistant packaging. This keeps the seeds a whole lot fresher than the competitions selection! Walla Walla onions, scientifically known as Allium cepa, are a renowned variety of long-day onions celebrated for their mild, sweet flavor and juicy texture. Originating from Walla Walla, Washington, these onions have earned the nickname "Walla Walla Sweets" due to their low pungency, making them a favorite for raw consumption in salads, sandwiches, or even eaten like an apple, as local lore suggests. As long-day onions, they require 14-16 hours of daylight to form bulbs, thriving in northern regions with extended summer days. Their large, globe-shaped bulbs, often reaching 3-4 inches in diameter, boast a pale yellow to light brown skin and a crisp, white flesh that sets them apart from sharper onion varieties. Growing Walla Walla onions from seed is a rewarding process that begins in late winter or early spring, about 8-10 weeks before the last frost. Start by sowing seeds indoors in a well-draining seed-starting mix, planting them ¼ inch deep and keeping the soil consistently moist at 65-75°F for germination, which takes 7-14 days. Once seedlings reach 4-6 inches tall, harden them off and transplant them outdoors into fertile, loose soil with a pH of 6.0-7.0, spacing them 4-6 inches apart in rows. These onions need full sun and regular watering—about 1 inch per week—to develop their signature sweetness, with bulbs forming as daylight hours peak in summer. Harvest occurs in late summer when tops yellow and fall over, followed by curing in a dry, ventilated area for 2-4 weeks to enhance storage life.