Minimum Seed Count: 50 A vibrant, deep-red variety known for their rich color and crisp texture. They form medium to large globes with firm, juicy layers and a mild-to-medium heat that works well fresh, grilled, or caramelized. The outer skins are a bold ruby red, while the interior rings are pale pink to white with attractive red edging. These onions are reliable producers, store well when cured properly, and are favored for both market growing and home gardens. Planting Guide When to Plant From seed: Start indoors 8–10 weeks before your last frost. From sets/transplants: Plant outdoors as soon as soil can be worked in early spring. Best grown in areas with long-day or intermediate-day light conditions (depending on the strain). Location & Soil Needs full sun — at least 6–8 hours per day. Prefers loose, well-draining soil high in organic matter. Ideal soil pH: 6.0–7.0. Avoid compacted soil so bulbs can size up properly. How to Plant From seed: Sow seeds ¼" deep in seed trays or pots. Keep soil moist and warm (around 70°F) to germinate. Trim tops to 4" to keep seedlings sturdy before transplanting. Transplanting or sets: Space plants 4–6" apart in rows 12–18" apart. Plant shallow—just deep enough for roots to be covered. Watering Keep soil consistently moist, especially during bulb formation. Avoid overwatering near harvest to prevent rot. Feeding Heavy feeders: Add compost before planting. Side-dress with nitrogen fertilizer every 2–3 weeks until bulbs begin swelling. Care Keep beds weed-free, as onions don’t compete well. Do not mound soil around the bulbs — they need to sit on top of the soil as they form. Harvest Harvest when tops fall over and begin to dry. Pull bulbs and allow them to cure 1–2 weeks in a warm, dry, shaded area with airflow. Storage Once cured, store in a cool, dry place. Ruby Reds have good storage life when properly dried.
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