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The CSU Extension office has a fact
sheet, Onions and Related Species #7.614, available for interested
gardeners. The following is quoted from that source. "Plant onion seed in
March, if possible, but no later than May 1. Onions are affected by day
length and begin to bulb when the day length reaches 12 hours and the
temperature reaches 70 degrees. Once bulbing begins, top growth stops. If
the tops are small when this happens, the onions will be proportionally
small. The pearl onions seen in the; frozen food cases are produced in
this way—by growing a short-day onion, such as Crystal Wax, under long day
conditions."
"Onion sets and transplants may be
planted later than seed and still produce normal size bulbs. However,
planting after May 1 decreases the average bulb size, while planting
before April 2 increases the percentage of seed stalks."
"Plant onion seed 1 inch deep. Thin
the plants as they grow so the bulbs never touch. Thinned out plants may
provide green onions. The spacing between rows need be only wide enough to
permit cultivation, generally 1 to 2 feet. Because onions are shallow
rooted, they require frequent irrigation."
I have found that using the space
between rows for a furrow for irrigation works very well, since the
growing bulbs should not stand in water.
"Among the insects that are likely
to attack onions are the onion maggot and thrips. A single onion maggot
will ruin a bulb. If they are expected, treat the soil with Diazinon prior
to planting, according to label directions. Thrips are tiny and may escape
observation. However, when the insect population builds up, the leaves
will take on a silvery appearance. When this occurs, it is time to spray
with Diazinon or Malathion as directed on the labels."
"Onion diseases should no present a
problem unless the ground has had a history of diseased onion crops. When
diseases are noticed, they should be identified. Your local CSU Extension
can help identify the disease and can recommend a treatment. To avoid
losses from storage diseases, be sure onions are well cured before
storing."
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