Price range: £6.75 through £148.00
Radar has become the standard for autumn sown onions. They should be ready 6 weeks before spring sown varieties and give good crops of tasty globe shaped bulbs. Approximately 100 sets per Kg for the larger grade (22-26) and 180 sets per Kg for the smaller grade (10-22).
Please note: Autumn onion sets are dispatched in mid-September and October.
Autumn planting onion sets: Radar
allium cepa
Approx. 120 sets per Kg size 10-26 mm.
These onion sets are for planting in September and October. Available to order at the beginning of September to be dispatched from mid-September. Also known as Japanese onions, the variety is very hardy. They will survive most winter weather and are ready up to 6 weeks before your spring sown ones. If you get a good crop they could keep you self sufficient in onions between your stored ones and your spring sown ones. Extreme winter weather can effect their success but they are usually worth the risk.
How to grow:
Plant in the allium section of your rotation. Have the ground prepared and ready. Cultivate so that you have a loose, rich, weed free soil. Make shallow planting holes with a trowel about 5 or 6cm deep and 5-10cm apart. Put one set in each hole, pointed end up and cover with fine soil. The top of the tiny bulb should be just at or below the soil surface. Water well and keep watering in dry weather if necessary until the bulbs start to form. Pull as required from June onwards and then harvest the whole crop in July when ready. Do this in a spell of good dry weather which will help the bulbs to store. The leaves should be dying back and they will just pull away as they dry. Hang in bunches or in trays. Autumn planted onion sets only store for a short time. If you have any going up to seed cut off the flowering stalk and use them first. The outer rings will be fine to eat.
Pests and diseases:
The main disease to look out with all alliums is white rot, they can also be effected by onion fly and onion eelworm.
How to cook:
Onions are used extensively as the starting point for so many dishes. Cut off the top and peel away the papery skin. Chop or slice and remove the root end. This is where the eye watering oil is concentrated. Fry gently in oil or butter for a good ten minutes to cook through and bring out the sweetness and away you go with your dishes. Onions can be roasted and pair extremely well with thyme. They can be eaten raw in salads and salsa, or made into pickles and chutneys.