Gladstone oignon

Gladstone oignon seeds produce a classic white onion prized for its mild, gently sweet flavour and firm, dense flesh. Gladstone is a long-day onion variety that forms medium to large globe-shaped bulbs with clean white skin and a crisp interior — qualities that have made it a reliable favourite among home gardeners who want an all-purpose onion without the sharp bite of yellow storage types.

Growing Guide

Gladstone is a long-day onion, meaning it forms bulbs when day length reaches 14–16 hours, making it best suited to spring and early summer sowing in northern latitudes. Start seeds indoors 10 to 12 weeks before your last frost date, sowing shallowly at ¼ inch depth in trays. Transplant seedlings outdoors once nighttime temperatures consistently stay above 4°C (40°F), spacing plants 10 to 15 cm (4–6 inches) apart in rows 30 cm (12 inches) apart. Onions demand full sun — at least 8 hours daily — and thrive in loose, well-draining, fertile soil with a pH between 6.0 and 7.0. Work in compost before planting to support steady bulb development. Keep soil consistently moist but not waterlogged, and weed diligently, as onions compete poorly with weeds. Days to maturity: approximately 100 to 115 days from transplant. A straightforward variety for beginner and experienced growers alike.

Harvest & Use

Gladstone onions are ready to harvest when the tops begin to yellow and fall over naturally — typically in late summer. Gently loosen bulbs from the soil and allow them to cure in a warm, dry, well-ventilated spot for 2 to 3 weeks before storing. The papery white skin tightens during curing and helps protect the bulb. Once cured, bulbs store well for 2 to 4 months in a cool, dry location with good airflow.

In the kitchen, Gladstone's mild, sweet flavour and firm texture make it exceptionally versatile. It slices cleanly for fresh salads, sandwiches, and salsas without overpowering other ingredients. It caramelises beautifully in a pan, turns silky in soups and stews, and holds its shape well when grilled or roasted. White onions are also the traditional choice for pickling, and Gladstone's firm flesh performs particularly well in that role.

A dependable white onion that earns its place in any kitchen garden — productive, easy to cure, and genuinely useful from raw to roasted.