HAIL THE HUMBLE ONION, A STAR OF EFFICIENCY IN THE GARDEN
Starting your onions from seed can give you the greatest diversity of varieties, sizes and flavours . ... You can also use onion sets, which are bulbs started a year prior. They are lifted, stored and then made available for planting out in this year’s spring garden. Brian Minter
Sometimes passionate gardeners can be a bit competitive, and huge tomatoes and giant pumpkins are often the subjects of comparison. If you’ve ever been to a British fair in September, you’ll know what I’m talking about.
However, a third vegetable, one with a history dating back centuries, flies a little under the radar when it comes to bragging rights. Folks who grow giant onions have a more subtle sense of pride, but I have to say, the big ones certainly do impress.
Originating in Asia, onions (Allium cepa) are now grown in virtually every part of the world. According to Rodale’s Encyclopedia of Herbs, onions are the most often depicted plant in tomb paintings. Magic and Medicine of Plants, published by Reader’s Digest, states that the Greek historian Herodotus recorded that nine tons of gold were spent buying onions to feed the builders of the pyramids. Before a battle, Alexander the Great fed his troops onions to give them strength.
Rodale’s encyclopedia also points out that onions contain many of the same antibacterial and antifungal properties as garlic, although in smaller quantities. A paste made from onions has been used to help prevent infections in wounds and burns and, according to the same source, extracts of onion help inhibit blood clotting and seem to reduce cholesterol levels in people who eat high fat diets. Onions are also rich in vitamins, especially B1 (thiamine), B2 (riboflavin) and vitamin C.
From a culinary perspective, what would our cuisines be without the onion? Rodale’s encyclopedia says white onions are the most pungent; yellow varieties are milder and sweeter; and red ones are the mildest and sweetest of all.
I bring up this subject because if you seed your own onions, now is the time to get going.
Start them in a protected area, like a greenhouse or cold frame. They need a temperature of about 20 C for fast germination. This is when heating mats are most helpful. Sprouting can take anywhere from six to 14 days, depending on the soil temperature.
Once onion seeds germinate, they must be cooled down to around eight to 10 C and kept in an area that is well lit and has good air circulation. As they begin to grow and settle in, acclimatize them by placing them in a cold frame where the temperature is above freezing.
They will last for weeks in this state, waiting to be planted in the garden in late March, April or May. The best timing is based on the conditions in your locale. The earlier you can safely get them out into the garden, the sweeter they will become and the larger the bulb will grow.
When all danger of severe frost has passed, I like to set my onions out in raised beds or berms because the soil is not only warmer but also drier. An open, porous, well-draining soil is essential for the onion bulbs to develop properly. Depending on the size of onion being grown, the transplants should be set 10 to 20 centimetres apart. When planting, I like to lightly prune back the tops so the foliage thickens and the bulb will begin to grow.
Using a nutrient (organic or regular) that is lower in nitrogen and high in phosphorus and potash will help size up your bulbs. Letting your onion transplants get established first will ensure they utilize the nutrients most efficiently.
Starting your onions from seed can give you the greatest diversity of varieties, sizes and flavours. If this doesn’t work for you, you can also use onion sets, which are bulbs started a year prior. They are lifted, stored and then made available for planting out in this year’s spring garden.
They are more generic-type varieties that come in red, white and yellow sets, as well as multipliers for greens and shallots. Many B.C. growers have already started trays of Spanish onion seedlings that will be ready for planting at the appropriate time in your region.
As for which varieties to grow, there are more than 1,000 choices from around the world, and they come in a wide range of sizes, flavours and sweetness.
Walla Wallas are one of the hardiest varieties, and are perhaps the most popular yellow onions grown in the Lower Mainland. To produce larger sizes, they are often planted in late summer and left to overwinter in the garden.
The open-pollinated Riverside Sweet Spanish is a mainstay onion grown across our country. A good keeper, it measures about 13 centimetres across, has one of the mildest flavours, and is one of the most productive, both in our gardens and commercially.
A larger variety called Candy is very mild and sweet and is touted to have one of the highest levels of antioxidants.
In terms of red onions, Rubillion, a great keeper, is not only red on the outside but is also a rich, dark red on the inside.
West Coast Seeds likes Redwing and Cabernet because both store well and have great flavour. They are also promoting White Wing, not only because of its great size, but also for its pungent flavour and great storage capability.
For other big onions, the old Ailsa Craig has a mild, sweet flavour and often grows up to 20 centimetres across. It, too, keeps fairly well. Bragging rights, however, belong to the Kelsae Sweet Giant which, at more than 6.8 kilograms, holds the world record for the largest onion. I love its flavour and its firmness and, yes, it’s a nice onion to show off.
Stokes Seeds in Thorold, Ont., is one of Canada’s largest commercial seed suppliers. It was also the first to supply hybrid varieties to Canadian growers back in the 1950s. It has introduced early, mid- and late-season hybrids to extend production periods. In addition, it supplies red, white and yellow onions to Canadian and U.S. growers.
According to 2009 data from the University of Guelph in Ontario, 14,210 acres (5,750 hectares) were devoted to onion production in Canada, resulting in about 250,000 tons that had a value of approximately $60 million. Ontario, Quebec, Manitoba, Nova Scotia and British Columbia are the main onion-producing provinces.
When commercially-grown onions are ready to be harvested in August and September, they are mechanically pulled out of the ground and left there to cure anywhere from two days to three weeks. Despite this initial curing, most onions are put through an artificial curing at 26 C to 32 C for one to three days and then cooled to 0 C before being stored at 65-per-cent relative humidity. This process allows Canadian onions to be easily stored for 10 to 12 months. About 80 per cent of the crop goes into storage and is sold from November to April. This scenario is helpful because it gives us a sense of timing and storage possibilities.
Onions are one of the most efficient garden vegetables. They take up little space and can produce huge returns, making them ideal for smaller gardens.
Now is the time to start planning for a nice crop of homegrown onions and, perhaps, some bragging rights, too.