{"id":3736,"date":"2018-05-30T16:19:00","date_gmt":"2018-05-30T16:19:00","guid":{"rendered":"https:\/\/blog2.pittmandavis.com\/when-are-onions-ready-for-harvest\/"},"modified":"2024-05-29T21:26:43","modified_gmt":"2024-05-29T21:26:43","slug":"when-are-onions-ready-for-harvest","status":"publish","type":"post","link":"https:\/\/blog2.pittmandavis.com\/when-are-onions-ready-for-harvest\/","title":{"rendered":"When are onions ready for harvest?"},"content":{"rendered":"
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Onions are a staple crop, essential for countless culinary creations and dishes. Understanding the optimal timing for harvesting onions is crucial for farmers and gardeners to ensure a bountiful yield of flavorful bulbs.<\/p>\n

This article delves into the timing of onion harvests across the US and explores the diverse cultivars grown in different regions.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Types of Onions<\/strong><\/h2>\n

We know there are different kinds of onions, but how many are there? Let\u2019s run through the 22 varieties of onions.<\/p>\n

    \n
  1. Bermuda Onions<\/strong> \u2013 this is a sweet-tasting onion that is best used for salads. It can also be used for stuffing and then baked.<\/li>\n
  2. Boiling Onions<\/strong> \u2013 has a mild flavor and is used for stews, soups, casseroles, and creamed cuisines.<\/li>\n
  3. Chives<\/strong> \u2013 add a very mild taste to food and are great for salads, potatoes, and soups.<\/li>\n
  4. Cipollini<\/strong> – it imparts a rich and sweet flavor to dishes and can be used for roasting and caramelizing. It is also a good choice for salads and tarts.<\/li>\n
  5. Cocktail Onion<\/strong> \u2013 also known as Silver Skin Onion, has a sweet taste. This can be used as a cocktail garnish or for cold meat and bread.<\/li>\n
  6. Egyptian Onions <\/b>\u2013 because of their mild flavor, they can be used for salads, cream soups, and potatoes.<\/li>\n
  7. Green Onions (Spring Onion)<\/strong> \u2013 this type of onion is often eaten raw because of its mild and slightly peppery flavor. It is an excellent addition to salads, sandwiches, and omelets.<\/li>\n
  8. Leeks<\/strong> \u2013 used for soups and frying due to its mild flavor. Just make sure to remove the leaves, as those are inedible.<\/li>\n
  9. Maui Onions<\/strong> \u2013 If you are looking for an onion with a sweet and juicy flavor, then Maui onion is for you. You can use it to make onion rings, sandwiches, and salads. It can also be grilled, marinated, or caramelized.<\/li>\n
  10. Pearl Onions<\/strong> \u2013 you may know them as baby or button onions, but they are all the same. They have a mild, sweet taste and can be used for pickling, saut\u00e9ing, stews, casseroles, and gravies.<\/li>\n
  11. Pickling Onions<\/strong> \u2013 this onion has a strong and pungent flavor and is best for pickling. It can also be used as a substitute for regular onions when making casseroles.<\/li>\n
  12. Red Onions<\/strong> \u2013 has a sweet and mild flavor. It can be used for salads, antipasto trays, and sandwiches. It can also be roasted and served with roasted meats.<\/li>\n
  13. Red Wing Onions <\/b>\u2013 because of their mild taste, they can be used on sandwiches and salads.<\/li>\n
  14. Shallot Onions<\/strong> \u2013 not considered a true onion and has a mild, delicate flavor. It can be used to make sauces, dressings, and dips.<\/li>\n
  15. Spanish Onions<\/strong> \u2013 can be used for salads and onion rings and is a substitute for shallots because of its mild and sweet taste. It can also be stuffed and then baked.<\/li>\n
  16. Texas Super Sweet <\/b>\u2013 it has a delicate and mild flavor that can be used for salsas, salads, and sandwiches.<\/li>\n
  17. Walla Walla Sweet<\/strong> \u2013 ultimately sweet yet has a complex flavor and is best eaten raw or slightly cooked. Great for salad, pasta, pizza, sandwiches and quiche.<\/li>\n
  18. Welsh Onions <\/b>\u2013 are used for stir-frying because of their moderately pungent aroma.<\/li>\n
  19. White Onions<\/strong> \u2013 has a strong and pungent aroma but is extremely flavorful. Best used for general cooking and salads.<\/li>\n
  20. Yellow Onions <\/b>\u2013 are used for general cooking and have less pungent flavor than white onions.<\/li>\n
  21. Vidalia onions <\/strong>\u2013 sweet Vidalia onions are great for salads, dressings, dips, relishes and quick pickles. These sweet onions can also be used when making onion rings.<\/li>\n
  22. Texas 1015 onions<\/a> <\/strong>\u2013 have a warm and sweet aroma. It also has mild, juicy non-tearing crisp white flesh and is considered the sweetest of all sweet onion varieties.1015 Onions can be used in all dishes requiring onion preparations.<\/li>\n<\/ol>\n

    Timing of Onion Harvest<\/strong><\/h2>\n

    Once matured, onions are typically ready for harvest and have developed firm bulbs with dry outer skins. The timing of onion harvest varies depending on the type of onion, growing conditions, and desired use.<\/p>\n

    Generally, onions are ready for harvest in late summer to early fall, typically from July through September, although this can vary based on geographic location and planting date.<\/p>\n

      \n
    • Yellow Onions: <\/strong>Yellow onions are one of the most commonly grown onion varieties in the US, prized for their robust flavor and versatility in cooking. Popular cultivars include ‘Yellow Granex,’ also known as Vidalia onions, which are grown primarily in Georgia and renowned for their sweet flavor. Other notable yellow onion cultivars include ‘Walla Walla’ from Washington State and ‘Texas Super Sweet’ from the Lone Star State.<\/li>\n
    • Red Onions: <\/strong>Red onions add a pop of color and a mild, slightly sweet flavor to salads, sandwiches, and salsas. In the US, red onion cultivation is prevalent in states like California, Texas, and Washington. Varieties such as ‘Red Creole,’ ‘Red Baron,’ and ‘Red Zeppelin’ are commonly grown, with harvest typically occurring in late summer to early fall.<\/li>\n
    • White Onions: <\/strong>Known for their crisp texture and milder flavor, white onions are favored in Mexican cuisine, salads, and pickling. Cultivation of white onions is prominent in states like California, Texas, and New Mexico. Popular cultivars include ‘White Bermuda,’ ‘White Granex,’ and ‘Crystal Wax,’ with harvest usually in late summer.<\/li>\n
    • Sweet Onions: <\/strong>Sweet onions are prized for their low sulfur content, resulting in a mild, sweet flavor ideal for eating raw or lightly cooked. Georgia’s Vidalia onions are perhaps the most famous sweet onion in the US, harvested in late spring to early summer. Other notable sweet onion cultivars grown in the US include ‘Texas 1015,’ ‘Walla Walla Sweet,’ and ‘Maui Sweet,’ with harvest typically occurring in late spring to early summer.<\/li>\n<\/ul>\n

      Storage and Handling<\/strong><\/h2>\n

      Once harvested, onions should be cured in a warm, dry location with good airflow for several weeks to allow the outer skins to dry and the necks to seal. After curing, onions can be stored in a cool, dry place with good ventilation to prolong their shelf life.<\/p>\n

      Properly stored onions can last several months, making them valuable to any pantry.<\/p>\n

      The timing of onion harvests in the US varies depending on the cultivar, growing conditions, and geographic location. From the robust flavor of yellow onions to the mild sweetness of sweet onions, the diverse range of onion varieties grown across the country offers something for every palate and culinary preference.<\/p>\n

      Understanding the optimal timing for onion harvest and the unique characteristics of different cultivars, farmers, and gardeners can ensure a successful harvest of flavorful, versatile bulbs.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Onions are a staple crop, essential for countless culinary creations and dishes. Understanding the optimal timing for harvesting onions is crucial for farmers and gardeners to ensure a bountiful yield of flavorful bulbs. This article delves into the timing of onion harvests across the US and explores the diverse cultivars grown in different regions. Types of Onions We know there are different kinds of onions, but how many are there? Let\u2019s run through the 22 varieties of onions. Bermuda Onions \u2013 this is a sweet-tasting onion that is best used for salads. It can also be used for stuffing and then baked. Boiling Onions \u2013 has a mild flavor and is used for stews, soups, casseroles, and creamed cuisines. Chives \u2013 add a very mild taste to food and are great for salads, potatoes, and soups. Cipollini – it imparts a rich and sweet flavor to dishes and can be used for roasting and caramelizing. It is also a good choice for salads and tarts. Cocktail Onion \u2013 also known as Silver Skin Onion, has a sweet taste. This can be used as a cocktail garnish or for cold meat and bread. Egyptian Onions \u2013 because of their mild flavor, they can be used for salads, cream soups, and potatoes. Green Onions (Spring Onion) \u2013 this type of onion is often eaten raw because of its mild and slightly peppery flavor. It is an excellent addition to salads, sandwiches, and omelets. Leeks \u2013 used for soups and frying due to its mild flavor. Just make sure to remove the leaves, as those are inedible. Maui Onions \u2013 If you are looking for an onion with a sweet and juicy flavor, then Maui onion is for you. You can use it to make onion rings, sandwiches, and salads. It can also be grilled, marinated, or caramelized. Pearl Onions \u2013 you may know them as baby or button onions, but they are all the same. They have a mild, sweet taste and can be used for pickling, saut\u00e9ing, stews, casseroles, and gravies. Pickling Onions \u2013 this onion has a strong and pungent flavor and is best for pickling. It can also be used as a substitute for regular onions when making casseroles. Red Onions \u2013 has a sweet and mild flavor. It can be used for salads, antipasto trays, and sandwiches. It can also be roasted and served with roasted meats. Red Wing Onions \u2013 because of their mild taste, they can be used on sandwiches and salads. Shallot Onions \u2013 not considered a true onion and has a mild, delicate flavor. It can be used to make sauces, dressings, and dips. Spanish Onions \u2013 can be used for salads and onion rings and is a substitute for shallots because of its mild and sweet taste. It can also be stuffed and then baked. Texas Super Sweet \u2013 it has a delicate and mild flavor that can be used for salsas, salads, and sandwiches. Walla Walla Sweet \u2013 ultimately sweet yet has a complex flavor and is best eaten raw or slightly cooked. Great for salad, pasta, pizza, sandwiches and quiche. Welsh Onions \u2013 are used for stir-frying because of their moderately pungent aroma. White Onions \u2013 has a strong and pungent aroma but is extremely flavorful. Best used for general cooking and salads. Yellow Onions \u2013 are used for general cooking and have less pungent flavor than white onions. Vidalia onions \u2013 sweet Vidalia onions are great for salads, dressings, dips, relishes and quick pickles. These sweet onions can also be used when making onion rings. Texas 1015 onions \u2013 have a warm and sweet aroma. It also has mild, juicy non-tearing crisp white flesh and is considered the sweetest of all sweet onion varieties.1015 Onions can be used in all dishes requiring onion preparations. Timing of Onion Harvest Once matured, onions are typically ready for harvest and have developed firm bulbs with dry outer skins. The timing of onion harvest varies depending on the type of onion, growing conditions, and desired use. Generally, onions are ready for harvest in late summer to early fall, typically from July through September, although this can vary based on geographic location and planting date. Yellow Onions: Yellow onions are one of the most commonly grown onion varieties in the US, prized for their robust flavor and versatility in cooking. Popular cultivars include ‘Yellow Granex,’ also known as Vidalia onions, which are grown primarily in Georgia and renowned for their sweet flavor. Other notable yellow onion cultivars include ‘Walla Walla’ from Washington State and ‘Texas Super Sweet’ from the Lone Star State. Red Onions: Red onions add a pop of color and a mild, slightly sweet flavor to salads, sandwiches, and salsas. In the US, red onion cultivation is prevalent in states like California, Texas, and Washington. Varieties such as ‘Red Creole,’ ‘Red Baron,’ and ‘Red Zeppelin’ are commonly grown, with harvest typically occurring in late summer to early fall. White Onions: Known for their crisp texture and milder flavor, white onions are favored in Mexican cuisine, salads, and pickling. Cultivation of white onions is prominent in states like California, Texas, and New Mexico. Popular cultivars include ‘White Bermuda,’ ‘White Granex,’ and ‘Crystal Wax,’ with harvest usually in late summer. Sweet Onions: Sweet onions are prized for their low sulfur content, resulting in a mild, sweet flavor ideal for eating raw or lightly cooked. Georgia’s Vidalia onions are perhaps the most famous sweet onion in the US, harvested in late spring to early summer. Other notable sweet onion cultivars grown in the US include ‘Texas 1015,’ ‘Walla Walla Sweet,’ and ‘Maui Sweet,’ with harvest typically occurring in late spring to early summer. Storage and Handling Once harvested, onions should be cured in a warm, dry location with good airflow for several weeks to allow the outer skins to dry and the necks to seal. After curing, onions can be stored in a cool, dry place with good ventilation to prolong their shelf life. Properly…<\/p>\n","protected":false},"author":1,"featured_media":5942,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","footnotes":""},"categories":[1],"tags":[338],"class_list":["post-3736","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-onions"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/posts\/3736","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/comments?post=3736"}],"version-history":[{"count":3,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/posts\/3736\/revisions"}],"predecessor-version":[{"id":5973,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/posts\/3736\/revisions\/5973"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/media\/5942"}],"wp:attachment":[{"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/media?parent=3736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/categories?post=3736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.pittmandavis.com\/wp-json\/wp\/v2\/tags?post=3736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}