Giant Musselburgh Leek

This Scottish HEIRLOOM from the early 1800s is a handsome old-time favorite that has stood the test of time. Yielding whopping 2- to 3-inch diameter stems that remain tender, Giant Musselburgh is one of the most dependable and best winter-hardy leeks you can grow.

A non-bulbing, fast growing, early to mature, summer-type leek. King Richard can be harvested in August and then into the fall. It will withstand light frosts, but should be not be left to overwinter. The 12-inch shafts are remarkably uniform with a sweet mild flavor.

A consistent performer with excellent disease resistance! Regardless of a dry or wet season, you can expect large, 16- to 18-ounce, glossy, deep red, globes with a balanced sweet onion flavor. Exceptional storage onion.

Originating on the French island of Corsica, Walla Walla was brought to Washington state by a French soldier and has become a juicy, sweet, regional favorite of the Northwest. Now a customer favorite among New England growers because is matures so early, this cold-hardy, Spanish type has a flattish shape, tan skin, and white flesh. Walla Walla is sweet enough to eat like an apple, yet with an onion “zing” that adds zest to any dish! A short keeper, so it is best enjoyed soon after harvest for fresh eating or cooking.

This bunching and slow-spreading HEIRLOOM from Japan will reward you all season long and for years to come! As a herald of spring, each April greenish-white playful round flowers, adorn the tops of mature shoots on this perennial. As the plant multiplies naturally by division throughout the growing season, a perpetual supply of fresh, green slender and zesty shoots will continue to emerge. A must-have for any onion-lover!

A traditional globe-shaped shallot, but with a slightly higher shoulder, akin to a French Shallot.The 11/2 to 2 inch bulbs have rust colored skin and an ivory-white flesh. Once harvested, they’ll store 60-90 days. This ‘Rose of the Onion Family’ is easy to grow, yields well and will lend a delicate flavor to your culinary endeavors.

This French HEIRLOOM is a “banana” type shallot yielding plump, long, torpedo-shaped bulbs. Very popular with chefs, this gourmet treat is technically a cross between a shallot and an onion. The flesh is mild, savory and sweet and their flavor only deepens as they store all winter long!