Latin Name: Allium cepa
Item #: P211T
COOKING ONIONS for fresh market and export
Approx. 3 to 5 lbs/1.5 to 3 kg, per acre; oz/28 gr sows 200 ft/60 m
MARKET GARDENERS: Sow between April. 5th and May 10th. Late May or early June sowings will not mature properly by fall. Sow at a depth of 1/4 to 1/2 in/6 - 12 mm, depending on moisture available in the soil at time of planting. Use a scatter shoe on your seeder to space the seeds in a row about 1/2 - 3/4 in/12 - 18 mm wide.
SOWING RATE: Approx. 12 onions per ft/30 cm on medium depths of muck and high land, or 18 onions per ft/30 cm on deep rich muck soils. Plant in single or double rows, 16 in/40 cm apart. Growers must check germination, seed size and seed count before planting. Seed size varies up to 30% from year to year, on the same variety. Do not try to use one planter plate for all type year after year.
SMUT CONTROL: Use a liquid or dry fungicide, combined with a good "cut worm" control when seeding.
FERTILIZE: Many growers apply lime to their soil to release the nutrients - check your soil before fertilizing. Disc in approx. 450 lbs/200 kg of 10 - 20 - 30 per acre, on muck soils or approx. 600 lbs/275 kg per acre of the same analysis on mineral soil before sowing. Side-dress with 33 - 0 - 0 after plants are 6 in/15 cm high, once a month, if crop receives at least 1 in/25 mm of water per week. Onions have a shallow root, system and should be sub-irrigated frequently, throughout the growing season.
HARVEST: Storage life of the onion is lengthened by several important things: