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CULINARY VEGETABLES such as these are excellent for adding flavor to many dishes. This specific collection is geared toward those who love to flavor their meals with fresh cut vegetables. This heirloom assortment is good to be planted in the current growing season, or in the season to follow.

SOWING. Fresh, fast and fabulous in salads, stir-fries, quiches, and savory tarts. If you want these, you’ll need to start early in the year. We advise beginning at home in February. Spring onions prefer a sunny, open site and fertile, well-drained soil. For best results, grow them in soil that’s been improved with regular additions of well-rotted organic matter such as compost. Sow seeds 2-4 centimeters deep, and they should germinate within 10-20 days if the conditions are between 5-2

HARVEST. Salad onions are typically ready to enjoy 10 to 12 weeks after sowing, though it can be as soon as eight weeks at the height of the growing season. Start harvesting from the largest plants and leave the rest to continue growing. This will help extend and maximize your harvest.

GET CREATIVE IN THE KITCHEN. Onions always deliver on expectations. Add a boost of flavor to recipes conveniently by having a bag always stored in the freezer. To do this, slice them up into a pack of freezer bags and store them in the freezer.

CARE & STORING: If storing the seeds, simply make sure that they are kept in a dry, cool and dark location. Placing them in a ziplock bag and pressing out all of the air is a good idea if they are taken out of their original packaging.