(100 days) 1887. Introduced by David Murray, gardener for the Marquis of Ailsa. This onion is huge, often used as an exhibition onion, and is best eaten fresh. Bulbs are large and round (up to 3 lbs) with pale, straw-coloured skin and a mild, sweet taste.

NEW FOR 2010!! (60 - 80 days from spring sowing; 120 days from fall sowing)Aka 'He-Shi-Ko'. Grown since the 1880's, this popular perennial bunching onion produces clusters of 4-9 non-bulbing, slender stalks with a sharp flavour. Extremely cold-hardy, it is also slow-bolting. It overwinters well, so can be planted in spring or fall.

(110-120 days) This Italian heirloom onion has it all - looks and performance! The beautiful, large, 3-4" globes are a deep, shiny red with flat tops and barrel-shaped bottoms. It has a good, pungent, medium-hot flavour and is an excellent keeper. Also grows well in cool climates. What's not to like?

SORRY, SOLD OUT FOR 2010. (100 – 110 days) Brought to Walla Walla, Washington at the turn of the century from Corsica, this Spanish onion is large & sweet, with light brown skin, and mild, sweet flesh. Not a storage onion.