Sweet Spanish Yellow Onion Seeds for garden or microgreens
One of the sweetest of the sweet!The onion is a cool season vegetable yet it is grown and harvested year-round.
The Yellow onion, scientific name A. cepa, and member of the Allium family, is classified as a storage onion. It is also one of the most pungent varieties of onions, due its potency of sulfenic acids, highly reactive volatile sulfur compounds. Once the onion is opened, these acids release sulfuric acid gas, causing burning sensations in the eyes and forcing tears, a notorious onion trait. Each Yellow onion plant produces a singular edible bulbous root. The root forms a layered paper-like, copper-hued skin wrapped around its creamy white translucent, firm and succulent ringed flesh. Its high sulfur content makes it robust and sharp in both aroma and flavor.
Microgreens basic growing instructions:
Cover the bottom of the container with an inch or two of moistened potting soil/mix or coir. Flatten and level it with your hand or a small piece of cardboard, taking care not to over-compress the soil. Scatter seeds evenly on top of the soil. Press gently into the soil using your hand or the cardboard. Cover the seeds with a thin layer of soil. Dampen the surface with a mister. If you prefer, you can skip this step and instead cover the container with a clear lid or plastic wrap until the seeds are sprouted. While waiting for sprouts to appear, usually within three to seven days, use the mister once or twice daily to keep the soil moist but not wet. Once seeds have sprouted, remove the cover (if you've used one) and continue to mist once or twice a day. Microgreens need about four hours daily of direct sunlight to thrive (south facing window). In winter months, some may need even more. Leggy, pale greens are a sign of not enough sunlight. Light needs can also be satisfied with a grow light that has a low heat output — you don't want to scorch your delicate greens. Microgreens will be ready to harvest about two to three weeks after planting. Look for the first set of "true leaves" as a sign of readiness. Then grab your scissors and snip the greens just above the soil line. To serve, wash the microgreens with water and dry with paper towels or a salad spinner. Harvest and serve them immediately for the freshest flavor, and add to soups, salads, sandwiches or main dishes. Store remaining cut microgreens in a plastic bag in your refrigerator.
Zellajake Farm and Garden: "Seeds for all your planting needs" since 2013