Winter onions are typically grown for the fresh market and are processed shortly after harvest. Their early maturity makes them ideal for supplying locally produced onions to local markets, meeting demand with fresh, high-quality produce at the start of the season.
Why consider winter onions?
Spread market opportunities. Winter onion cultivation extends the marketing season by creating an additional sales window earlier in the year.
Growing during the cooler part of the year generally results in lower pressure from pests and diseases such as thrips, Fusarium, onion fly and bean fly.
Winter onions perform well on a wide range of soil types, from light to heavier soils. Well-drained fields with low weed pressure are essential for successful production.
Sowing
For the best results, winter onions should be sown from the last week of August to the first week of September. The optimal sowing date should always be adapted to local conditions. The aim is to have three to four true leaves above ground before winter, ensuring strong plants that can continue growing in early spring.
Crop Management
As harvest takes place earlier than with conventional onions, crop management also starts earlier. To make the best use of the available growing days, timely fertilisation is essential, starting from mid-February. In addition, effective mildew control is crucial for a successful crop. Preventive treatments may already be required from late February to early March, depending on local conditions.
Harvest and handling
To maintain the best quality at harvest:
- Harvest carefully on slightly moist soil to prevent damage.
- Load onions directly into storage boxes.
- Dry the onions at preferably 32°C for 48 hours to ensure top-quality produce.
Keep these tips in mind for a successful winter onion crop.
Adding winter onions to the cropping plan provides an opportunity to harvest early, supply the fresh market from June onwards and benefit from early-season demand.
Interested in winter onion cultivation? Explore our winter onion varieties.
