Onion Red Creole Seeds (Jubaili) | 100g

Description

Onion Red Creole Seeds (Jubaili) | 100g is a highly popular and reliable open-pollinated variety known for its classic, globe-shaped red onions with excellent storage qualities. This variety is a staple for home gardeners and commercial growers alike, prized for its pungent, flavorful bulbs that are perfect for a wide range of culinary uses. The 100g pack is ideal for those planning a substantial harvest or for market gardening.

Key Features & Characteristics of Onion Red Creole Seeds (Jubaili) | 100g:

1. Bulb Shape & Color: Attractive, deep globe-shaped bulbs with a uniform, deep red-purple skin and crisp, white flesh tinged with red.
2. Flavor Profile: Strong, pungent, and classic onion flavor. It is less sweet than some other red varieties, making it excellent for cooking.
3. Maturity: A mid-season to late-maturing variety, typically ready for harvest in 100-120 days from transplanting.
4. Day Length: Classified as a Long-Day onion. It is best suited for regions where day length reaches 14-16 hours during the growing season (typical in northern U.S., Canada, and Europe). It will not bulb properly in short-day regions.
5. Storage Ability: Outstanding. When properly cured, Red Creole onions can be stored for 6-8 months, making them a fantastic choice for winter use.
6. Disease Resistance: Shows good tolerance to bolting (premature flowering) and performs well in various climatic conditions.

How to Plant & Germination Process:

Onions can be grown from seeds, sets, or transplants. Starting from seeds offers the widest variety choice and is most economical for a 100g quantity.

Starting Seeds Indoors (Recommended for most climates)

1. This method gives the onions a head start, which is crucial for long-season varieties like Red Creole.
2. Timing: Start seeds 8-10 weeks before your last expected spring frost date.
3. Containers & Medium: Use cell trays or flats filled with a sterile, well-draining seed-starting mix.
4. Sowing: Sow 3-4 seeds per cell or in shallow rows, about ¼ inch (0.6 cm) deep.
5. Germination Conditions:
6. Temperature: Keep the soil temperature consistently between 65°F – 75°F (18°C – 24°C).
7. Moisture: Keep the soil moist but not waterlogged. Covering the tray with a plastic dome can help retain humidity.
8. Light: Once seeds sprout (in 7-14 days), remove the dome and place under bright grow lights or in a very sunny window.
9. Aftercare: Thin seedlings to one strong plant per cell. Keep them well-lit and watered. A week before transplanting, “harden off” the seedlings by gradually exposing them to outdoor conditions.

 Direct Sowing Outdoors:

1. Suitable for regions with a long, cool growing season.
2. Timing: Sow as soon as the soil can be worked in early spring.
3. Soil: Prepare a fine, weed-free seedbed in a sunny location. The soil should be loose and fertile.
4. Sowing: Sow seeds ¼ inch deep in rows spaced 12-18 inches apart. Thin seedlings to 3-4 inches apart once they are a few inches tall.
5. Transplanting to the Garden
   When: Transplant when seedlings are about the thickness of a pencil and outdoor temperatures are consistently above freezing.
6. Spacing: Plant seedlings 4-6 inches apart in rows that are 12-18 inches apart. Plant them at the same depth they were growing in their cells.
7. Growing Requirements
   Sunlight: Full sun (at least 6-8 hours of direct sunlight per day).
8. Soil: Well-draining, fertile soil with a pH between 6.0 and 7.0. Raised beds are ideal.
9. Watering: Consistent moisture is key, especially during bulb formation. Water deeply when the top inch of soil feels dry. Reduce watering as the bulbs mature and the tops begin to yellow and fall over.

Harvesting and Curing:

1. Signs of Maturity: The onions are ready when the tops (necks) become soft, yellow, and fall over.
2. Harvesting: Gently lift the bulbs from the soil with a fork on a sunny, dry day. Handle them carefully to avoid bruising.
3. Curing (CRITICAL for Storage):
4. Lay the bulbs in a single layer in a warm, dry, and well-ventilated area out of direct sun (e.g., a garage, shed, or under a porch).
5. Allow them to cure for 2-4 weeks until the outer skins are papery, the necks are completely dry and tight, and the roots are shriveled.
6. Storage: After curing, trim the tops to about 1 inch and the roots. Store in a cool, dry, dark place in mesh bags or shallow boxes.

Applications & Uses:

1. Culinary: A versatile all-purpose onion.
2. Raw: Excellent in salsas, salads, sandwiches, and burgers for a sharp, crisp bite.
3. Cooked: Holds its shape and flavor well when sautéed, grilled, roasted, caramelized, or used in soups, stews, and stir-fries.
4. Pickling: A classic choice for pickled red onions due to its firm texture and vibrant color.
5. Storage: Its primary advantage is its long storage life, providing home-grown onions throughout the fall and winter months.