Allium cepa | Cooking Onion | 20 Seeds

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Allium cepa, commonly known as the onion, is a biennial bulbous plant belonging to the Amaryllidaceae family. Native to Asia but now cultivated worldwide, it is renowned for its cu linary versatility and distinctive flavor. The onion produces round or elongated bulbs consisting of concentric layers of fleshy, edible leaves that range in color from white to yellow, red, or purple, depending on the variety. Above-ground, it sprouts long, hollow, tubular leaves that arise from the bulb and may form a spherical cluster of tiny white flowers. They thrive in well-drained soil and full sun, making them a staple crop in vegetable gardens globally. With their pungent aroma and flavorful taste, onions are indispensable ingredients in countless cuisines, enhancing the flavor of dishes ranging from soups and stews to salads and stir-fries. Zones 4-10 Germination To germinate Allium cepa seeds, begin by selecting a well-draining seed starting mix and filling a container with it. Sow the seeds on the surface of the soil, gently pressing them into the mix but not covering them completely, as they require light for germination. Keep the soil consistently moist but not waterlogged by misting or watering lightly whenever the surface begins to dry out. Place the container in a warm location with plenty of sunlight or under grow lights, maintaining temperatures around 65-75°F (18-24°C). Germination typically occurs within 7-14 days, but it can take longer. Once the seeds have sprouted and developed several sets of true leaves, they can be transplanted into larger pots or directly into the garden, ensuring they receive adequate sunlight and water as they continue to grow. Onions are typically grown as annuals, and their bulbs are harvested when the leaves begin to yellow and fall over, signaling maturity. Show more