This variety produces large, globe shaped onions with crisp white flesh and golden yellow skin. The taste is sweet and mild, making it extremely versatile, either cooked or raw. Produces well in all areas of the country. Culture: For best results sow indoors 8-10 weeks before the last spring frost. Set stocky transplants in the garden near the last frost date. Can also be direct sown in the early spring. Water regularly and fertilize when 3″ (7.5 cm) tall. Keep weed free. Onions do best in a sunny open position and in well drained, sandy and limy soil. Harvest: Pull and use thinnings as scallions. Harvest full size bulbs after the skin colors and the tops fall over. Nutrition: Supplies small amounts of vitamins and some minerals.