Onion Red Creole


Red onion variety from 1962 that’s resistant to pink root rot.

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Great multi-purpose onion for cooking, eating raw, or storing! This short day variety is commonly grown in the South or Midwest. Hard, flat bulbs have spicy, red flesh. Not the sweetest onion out there, but still offers a delicious hit of onion flavor.

Onion – Red Creole – Allium cepa (Cepa group)

Soil & Water: Plant in well-fertilized, moderately moist soil.

Planting & Growing: Sow seeds indoors in flats in early spring or sow seed outdoors as soon as the soil is workable. Cover seeds with 1/4″ of fine soil. Allow 6″-12″ between rows. When seedlings reach 4″ tall, thin or transplant 4″ apart. Thinnings can eaten like green onions. Cut off seed heads as they form.

Harvesting & Storage: When mature, bend the tops, expose the bulb and let it stay in the ground until the leaves turn brown. Lift bulbs from the soil, braid tops, and hang outside to dry for at least 7 days. Store in ventilated, cool, dry area. Did You Know? The size of an onion can be foretold by the number of leaves on the plant at maturity. The rule is one leaf per ring on the bulb.

  • Soil Temperature: 50-80F
  • Planting Depth: 1/4″
  • Germination: 10-14 Days
  • Height At Maturity: 1′-2′
  • Days To Maturity: 100 Days
  • Sun/Shade: Full Sun
  • Spacing After Thinning: 4″
  • Approx Seeds per Pack: 100


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