Allium cepa 'Walla Walla' was named after the Walla Walla Valley in Washington State. A tried and true variety for its extraordinarily sweet white flesh, large round form and golden papery skin that there is a yearly festival to celebrate this famous onion. Use to add flavour to soups, stews and casseroles. As well, delicious in its raw state in salads, burgers and sandwiches. Plant in spring for a late summer harvest. Stop watering in August and harvest when tops have wilted and turned brown. Gently pull out and allow to dry two to three days on top of soil.
Please read our notes on shipping, guarantees, returns, and other instructions related to our mutual responsibilities as they relate to your new plants. By purchasing plants from Phoenix Perennials Mail Order we assume that you have read and agree to these terms.
|
