Type
long-day sweet
Onion variety
Walla Walla Onion
A famous sweet onion with large mild bulbs and relatively poor storage life. It is best adapted to northern latitudes and cool-season production.
Best for
fresh eating, sweet onions
About Walla Walla
Walla Walla is a classic long-day sweet onion associated with the Walla Walla Valley in the Pacific Northwest. It produces large, flattened, straw-skinned bulbs with juicy, mild, low-pungency flesh that is prized for eating fresh in salads and sandwiches. Because of its high water content and thin skin, it is a fresh-eating onion rather than a keeper.
Growing Walla Walla Onion
Space plants about 4 to 6 inches apart in fertile, well-drained soil with steady moisture, since uneven watering can cause splitting. In mild-winter regions it is often fall-planted and overwintered for early summer bulbs, while northern gardeners set out transplants in early spring. Harvest when the tops fall over and necks soften, and plan to use the bulbs within a few weeks because they do not store long.
Full growing guide
For planting dates, care, and harvest that apply to all onions, see the complete guide.
How to grow OnionsOther onions varieties
Variety characteristics are general guidance for US home gardens; performance varies by climate, soil, and season. Seed and plant availability differs by supplier. Page updated Aug 4, 2026.