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Onions, Garlic, and Shallots



Authors as Published

Diane Relf, Extension Specialist, Environmental Horticulture, and Alan McDaniel, Extension Specialist, Horticulture; Virginia Tech
Reviewed by John Freeborn, Assistant Master Gardener Coordinator, Horticulture, Virginia Tech
    Cover, Onions, Garlic and Shallots

This publication is available in a PDF file format only.

Onions are often grouped according to taste. The two main types of onions are strong flavored (American) and mild (often called European). Each has three distinct colors, yellow, white, and red. In general, the American onion produces bulbs of smaller size, denser texture, stronger flavor, and better keeping quality than European types. Globe varieties tend to keep longer in storage.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.


Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Interim Administrator, 1890 Extension Program, Virginia State University, Petersburg.


March 16, 2015

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