Bulbs are eaten raw, cooked, dried, pickled, roasted, and as a spice and flavoring. The leaves of indicated varieties can be used as scallions. Sprouted seeds are eaten in salads and sandwiches. Dehydrated onions are a major flavoring element. The outer peels have traditionally been used as a dye.
Many gardeners prefer the flavor and keeping qualities of onions grown from seed rather than sets. Onions need full sun, a fertile, well drained soil, and regular water. In addition, some need long summer days to bulb up. Southern gardeners (below 36º lat.) should choose day-legth neutral or short types (these are noted). In zone 8 and above you can start many varieties in the fall for an spring/early summer harvest. Onions should be harvested when the tops begin to dry up and fall over, then sun-cure for a week before storing.
Allium cepa/W/Matures 14-17/Harvest 0-6/Yield 100-540/Spacing 4”