Walla Walla Onion is a cherished heirloom variety known for its large, sweet bulbs and mild, sugary flavor. Originating from the Walla Walla Valley in Washington, this variety has become a favorite for its exceptional taste and versatility in the kitchen. The golden-brown skin encases crisp, white flesh that is perfect for fresh eating, grilling, caramelizing, or adding raw to salads and sandwiches. Thriving in full sun and nutrient-rich, well-draining soil, Walla Walla onions mature in about 110-120 days. While they perform exceptionally well as a fall-planted crop in cooler climates, they also thrive in spring plantings in a variety of regions. Though Walla Walla onions are not ideal for long-term storage, their sweet flavor makes them perfect for immediate use and culinary creations. This varietys large size, tender texture, and versatility in the kitchen make it a staple for gardeners who appreciate gourmet-quality produce. With its combination of robust growth, rich flavor, and culinary potential, Walla Walla Onion is a must-have for any home garden.

Onion – Walla Walla – Allium cepa (Cepa group)

Biennial Walla Walla is an intermediate-day onion with a light-brown skin and white flesh. Its flavor is mild and sweet and is best used raw. Walla Walla has been the pride of Washington State’s onion-producing region for generations.

Did You Know? If planted thickly, plants can be pulled and utilized as green onions or scallions for salads or fresh eating in 8-10 weeks.

Soil Temperature: 65-85F
Planting Depth: 1/4″-1/2″
Germination: 4-10 Days
Height At Maturity: 2′-3′
Days To Maturity: 100-150 Days
Sun/Shade: Full Sun
Spacing After Thinning: 3″-4″
Approx Seeds per Pack: 100 Seeds | Per 1 oz bulk: 8,832

Check out our Onion Growing Guide for more information.

Large sweet Spanish onion with yellow skin. Keeps for 1 to 2 months.