Tips for Growing Onions

I’ve discussed onion-like vegetables on this blog before, but I don’t believe I’ve ever mentioned the onion itself.

I’ve never grown onions, and frankly, I don’t intend to. Why is that? For me personally, the onions take up too much room in the garden for too long. In that same space where I would grow enough onions to last me maybe two weeks, I could grow and regrow multiple harvests of lettuce. The lettuce wins out.

With that said, I recently learned about a class of onion called multiplier onions. They are very similar to shallots, perhaps a tad bigger.

Growing Multiplier Onions

Multiplier onions grow in bunches and are attached at the base of the bunch, again in a similar manner as shallots. And because they are just 3 to 4 inches in diameter and grow in clusters, they are a space-saving type of onion that do well in gardens with little extra room.

Multiplier onions can be grown as “sets” (or small onion bulbs meant for using to grow more onions in the garden) and planted in early fall for overwintering. Alternatively, you can plant them in spring.

Tips for Growing Any Type of Onion

The good thing about growing any type of oniony plant—whether it is chives, scallions, shallots, garlic, or large, sweet onions—is that onions are pretty easy to grow. Here are some tips:

Soil Type and Sun: Plant in rich, composty soil in a sunny spot (i.e., don’t plant in hard-packed soil).

Moisture Levels: Keep an eye on moisture of the soil and water regularly.

Signs for Harveting: Onions will be ready for harvest when their tops begin to yellow, wither, and fall over.

When to Sow: Sow a late-fall harvestable crop in mid August, either using sets or seeds.

Post Harvest: Once harvested, let them dry in the warm sun for a few days. (This doesn’t apply to multiplier and green onions.)

Because they are on the small side, there really aren’t any expectations about when to harvest or how to use.

For example, you could snip the tips of their green leaves to use like chives. Harvest early in the season and throughout the summer at various stages of growth and toss into seasonal dishes. Or try pickling the small bulbs whole.