Description

The ‘Sweet Spanish’ onion was grown in the U.S. at least as far back as 1916. ‘Yellow Sweet Spanish Utah’ is from that early type, producing large, 3″6″ globe-shaped bulbs with amazingly mild, sweet flavor. A long-day variety, it grows best in states north of the 37th parallel. Utah designated this onion the state vegetable in 2002. Caramelize onions for the perfect patty melt condiment.

Botanical Name:Allium cepa

Days to Maturity:110130 days

Family:Alliaceae

Native:Exists only in cultivation

Hardiness:Biennial grown as an annual

Variety Information:Large, 3 “6”, up to 2 lbs., pale yellow, globe-shaped bulbs with coppery wrapper; 12″18″ tops. ‘Yellow Sweet Spanish Utah’ is a bulbing, yellow, long-day onion with a moderate storage period.

Type:Long-day onion (Learn more)

Attributes:Storage

When to Sow Outside:4 to 6 weeks before your average last frost date, or as soon as soil can be worked; when soil temperature is at least 45F.

When to Start Inside:RECOMMENDED. 10 to 12 weeks before your average last frost date. Transplant outdoors 4 to 6 weeks before your average last frost date. The earlier the start, the bigger the bulb. Ideal soil temperature is 6085F.

Days to Emerge:715 days

Seed Depth:“

Seed Spacing:A group of 2 seeds every 6″8″

Row Spacing:12″16″

Thinning:When 2″ tall, thin to 1 every 6″8″

Harvesting:When onion tops have fallen over and turned yellow or brown, they are ready for harvest. Harvest in the morning, lifting onions with a garden fork. Dry them in the garden in the sun for 2 to 3 days, lightly covering the bulbs with straw, or the tops of other onions to prevent sunscald. Cure onions for 3 to 7 days in a dry area with good air circulation. Once dry, cut the roots to 1/4″, and the greens to 1″ to create a seal, preventing decay.

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