Red Creole Onion Seeds

Red Creole Onion Seeds

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Market price: $3.99
Our price: $2.29
SKU170161
SKU170162
SKU170163
SKU1701612
SKU1701634

Quantity 262 item(s) available
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Allium cepa

Red Creole Onion Seeds (110 days)

 

The red creole onion was developed in 1962 by the Dessert Seed Company right here in California. 

This red onion is know for its storage ability and quick production in the South.

Red creole has a flavor that is not quite as sweet as some red onions, but is spicy and excellent for cooking. 

The onion globe is somewhat flattened and red of course. 

Red creole is a fantastic choice for those of us in California and anyone in the South. 

Adapted particularly to tropical and sub-tropical areas.

Pink root rot resistant.

 

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield

Sun

1/8-1/4" 300 50-85 3-13 6" 5-6" 100 lb. Full

Allium cepa

Planting Tips:

Day length sensitive – check for which is best in your area.  Needs a light friable soil to grow successfully.  Start in early spring, scatter seeds in tray ¼”- ½” apart in moist soil and put in warm place.  Transplant out 8-10 weeks later in final spacing.  Thinned onions are great in salads!

Short Day Onions are normally planted in the fall in California unless you are in the Central Valley where you can also plant intermediate day onions as well. Short Day onion varieties: Red Creole onions, Red Burgundy onion, Vidalia onion, Yellow Granex onion, Yellow Burmuda onion, White Bermuda onions, Crystal White wax onion, Red Granex onion, Early Granon Onions, Texas Grano, Torpedo Red Onions,

Seeding Rate:

300,000 plants/acre, aproximately 3 lb.

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.

 

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Customer Reviews

  • Author: RJO
    I've planted Red Creoles in my Gainesville Florida garden for several years, transplanting the young plants to the garden in mid-October, and had excellent crops that lasted for months after drying on a screen rack in my covered carport. Unlike most short-day onions on the market, the raw flavor is sharp with only a hint of sweetness. I particularly enjoy them cooked with potatoes and olive oil in the oven, but they are also great sauteed until soft (when they become very sweet) and used as pizza toppings or as the base for omelets and scrambles.

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