ID

426-411 (SPES-254P)

Authors as Published

Diane Relf, Extension Specialist, Horticulture, Virginia Tech; Alan McDaniel, Extension Specialist, Horticulture, Virginia Tech; and Reviewed by Dave Close, Consumer Horticulture and Master Gardener Specialist, Horticulture, Virginia Tech


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, Administrator, 1890 Extension Program, Virginia State University, Petersburg.

Publication Date

September 16, 2020