Once believed to cure everything from mad dog bites to baldness, the onion has never ceased to amaze - both in and out of the kitchen. Onions are perhaps the most versatile veggie in existence, when it comes to cooking.
As for growing, onions are also versatile. Gardeners can purchase both dormant “sets” as well as transplants, or start onions from seed - depending on the season.
What’s nice, in the case of bulbing-type onions, is you can harvest them at the point of your choosing; that is, if you want baby onions, pull ’em up early, or you can let them get to burger-slicing size if you wish. Green onions, also known as scallions or bunching onions, are also easy to grow, and mature faster than bulbing onions do.
No matter what starting form you choose, onions prefer growing conditions that are cool but not cold, plus well-draining moist soil, and at least six hours of full sun per day. If you’re planting sets, space them about 2-6″ inches apart, depending on the onions’ mature size, and about 1/2″ deep in the ground, making sure the pointed end is facing up.
Bulbing onions are fully mature when the tops turn brownish yellow and droop over. After carefully digging them from the soil, you should leave onions either outdoors or inside in a well-ventilated area to cure for about two weeks. This will allow the outer skins to dry and will help them to store better.
Onions make excellent, well-behaved neighbors for fast-maturing, early spring veggies such as lettuce. They both like the same growing conditions, and can be snuggled in together without too much interference.