Spanish onions are a softball-sized onion variety that has yellow or white skin. The skin is fine-grained and has a mild and sweet flavor that can be worked into various cooked or raw dishes. The growing process for Spanish onions takes 4 months. Spanish onions must get a lot of sun exposure. The seeds should be spaced 4in apart. Once the Spanish onions seeds have been planted, it’s crucial to keep the soil wet, but do not over-saturate with moisture because it will cause the seeds to rot. Sulfate-based fertilizer that growers use tends to produce a stronger tasting Spanish onion, while soil rich in nitrates will have a milder taste. The bulbs will be ready to be harvested when the tops of the Spanish onions begin to turn brown and fall over. Once they’ve been harvested, they should be placed in a dry place and allowed to dry out for around a week. Before placing into storage, the tops of the Spanish onions should be cut off with about 1in of the stem remaining. Can be sold by the pound for $3.99/lb.
