180 THE ONION GROUP 



onion sets early in the spring, and pull the green onions when they 

 have attained the desired size. The larger the sets, the quicker 

 they will produce green onions of edible size; but unless green 

 onions grown from large sets are pulled promptly they usually 

 start to send up seed stalks, and soon become strong and tough. 

 Large sets will produce green onions ready for eating in about 

 four weeks from the time of planting; small sets require from six 

 to eight weeks. 



The earliest green onions in spring are obtained by the fall 

 planting of multiplier, perennial or potato onions. In all cases, 

 small bulbs are planted. These produce green onions early in 

 the spring, and if allowed to continue growth, the multiplier 

 and potato onions will develop large ripe bulbs. If these large 

 bulbs are planted, they break up into clusters of small bulbs, which 

 in turn may be planted for the production of green onions or large 

 bulbs. In the case of the perennial or " tree '' onions, as they are 

 sometimes called, a cluster of Uttle bulbs is produced at the top 

 of the stalk, where seed is produced in an ordinary onion. The 

 httle bulbs are known as top sets. The bottom also divides as in 

 the case of the multiplier and potato onions, but no large bulbs 

 are ever produced. Both the top sets and the divided bottoms 

 may be planted for the production of green onions. The divided 

 bottoms produce larger and earlier green onions than the top sets. 



In central latitudes, the perennial or tree onions should be 

 planted about September 1. Furrows about four inches deep 

 should be made in rich, thoroughly prepared soil, and the bulbs 

 planted in the bottom of the furrows, which should then be filled 

 with loose soil or very fine compost. If compost is not used at 

 the time of planting it is a common practice to mulch the bed 

 with this material late in fall. In either case only sufficient tillage 

 is given to keep down weeds. The onions grow nearly to edible 

 size in the fall, and the deep planting insures long white " stems." 

 As soon as the frost leaves the ground in spring and the tops of 

 the onions start to grow, those produced from the divided bottoms 

 will be ready to use, and those from the top sets will follow shortly 

 after. Any of the onions not used while green may be allowed 

 to remain for the production of top sets and divided bottoms for 

 planting the next fall. They usually mature by the first of August 

 and should be cured before being planted. 



These perennial or tree onions, also the multiplier and potato 

 onions, may be planted later in the fall than September 1, if 



