Preorder available products arriving April. 2.5" potted seedling. Picture is example only.

Walla Walla Onion

Big, sweet, and beautifully mild.

Walla Walla onions are famous for their exceptional sweetness and low sulphur bite. Large, globe-shaped bulbs with pale golden skin and crisp white flesh, they’re perfect for fresh eating — raw in salads, thick-sliced on burgers, or caramelized into silky sweetness.

Unlike storage onions, Walla Walla is a sweet, short-term keeper — grown for flavour first and foremost.

Type: Sweet onion
Flavour: Mild, low bite, slightly sugary
Harvest: Mid to late summer
Best for: Fresh eating, grilling, caramelizing

A summer harvest staple that tastes like sunshine.

How to Grow Walla Walla Onions

Sun, space, and patience.

🌱 When to Plant

Plant early in spring as soon as soil can be worked.
In Alberta, this is typically late April to early May.

They can be grown from seed, transplants, or onion sets (transplants recommended for best bulb size).

☀️ Light

• Full sun (minimum 6–8 hours daily)

Onions require long daylight hours to form large bulbs.

🌿 Soil

• Loose, well-draining soil
• Rich in organic matter
• Slightly acidic to neutral pH (6.0–7.0)

Avoid compacted soil — it restricts bulb expansion.

🌱 Spacing

• Space 4–6 inches apart
• Rows 12–18 inches apart
• Keep soil level — do not hill up like potatoes

💧 Watering

• Keep evenly moist during bulb development
• Reduce watering as tops begin to fall over before harvest

Inconsistent watering can lead to splitting.

🧅 Harvest

• Harvest when tops fall over and begin to yellow
• Gently lift bulbs
• Cure in a warm, dry, well-ventilated space for 1–2 weeks

Because they are sweet onions, they do not store as long as storage varieties — best enjoyed within a few months.

Why Grow Walla Walla?

• Exceptionally sweet flavour
• Large bulbs
• Perfect for fresh summer cooking
• Ideal for grilling and caramelizing

They’re the onion that converts people who “don’t like onions.”