Onion Sweet Spanish White

Sweet Spanish White is both mild and sweet, perfect for onion rings in a salad or cooking with chard stems. For a naughty treat fry them for onion rings, perfect caramelised for soups and pickles or roasted (think side dish or for casseroles)… has quickly made itself a favourite culinary variety here! With care these can store through the winter in to the new year.

SOW & GROW: February to May, we now start all our onions in modules or small pots, 3-4 seeds spaced out in each (seed depth 10mm) and when it’s time to plant them out we keep each little clump together.  Space the clumps as 15-20cm.  Keep watered & weeded as they grow and reduce watering as you reach late august.  Onions helpfully indicate harvest time as the tops begin to fall over.  Lift gently & let the skins dry before storing, don’t be tempted to wash soil off or peel the dry skins until you are going to use them.

Something new to know...

White Sweet Spanish is mild enough to eat raw: you don’t need to munch it like an apple just add it to salads and let the flavour sing. Now to grow the sweetest bulbs just give them a bit of shade (dappled or part shade in the day…not deep dry shade) and plenty of water.

So, if you also want an onion variety to pack even more of a punch you basically do the opposite - grow that variety in full sunshine and be more sparing with the water – your onions will be under stress and more pungent: less water will also give you smaller bulbs and if you try growing with far too little water your poor onions will shrivel so don’t go full Sahara desert mode!

And another thing… onions are said to ward off many insect pests around lettuce, cabbage and carrots