Bonilla

Family: Amaryllidaceae Vegetable

Aromatic, sweet-onion shallots of the Bonilla variety bring a silky, fine-grained bite with a gentle, lingering perfume—ideal for gardeners who love flavor that feels both bright and refined.

At maturity, the bulbs develop a neat, layered form with a tender, juicy texture that turns beautifully in everyday preparations, from quick sautéing to slow-roasted depth, and shines in silky sauces and tangy pickles. Grow Bonilla for dependable, harvest-ready bulbs around 90 days, with a harvest that rewards careful spacing and steady warmth.

Light: Full SunMaturity: 90 DaysHabit: Bulbing

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Bulbing
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	55
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Bonilla shallots hit with sweetness first and a silky, fine-grained bite that mellows fast—no harsh onion sting. They’re especially good sliced for pickles or minced into butter-based sauces, where they turn tender and perfumed without turning stringy.

Best Uses

quick sauté for a glossy, not-sharp base
silky sauces where the bite should dissolve (cream pan sauces, bistro reductions)
tangy pickling slices for a bright, perfumed crunch
slow-roasting until jammy and spreadable

Flavor Profile

sweet-onion aroma silky, fine-grained bite gentle lingering perfume tender, juicy texture

Kitchen Pairings

butter white wine thyme champagne vinegar goat cheese chicken thighs

Frequently Asked Questions

Why are my Bonilla plants developing powdery white spots on leaves, and how do I stop it?

Powdery mildew is common on Bonilla (90-day crop) and shows up as a white, powdery coating on leaf surfaces, often starting on older leaves in humid or crowded growth. Remove the most affected leaves, improve airflow with wider spacing/pruning, and water only at the base to keep foliage dry. If it keeps spreading, apply a sulfur-based fungicide labeled for edible crops and follow the label for reapplication intervals and timing (avoid spraying in hot sun).

How often should I water Bonilla during the main growing phase to keep plants productive?

During the main growing phase, water Bonilla deeply about 1–2 times per week, aiming to keep the top 1–2 inches of soil lightly moist but not wet. Use the finger test: if the soil at 1 inch depth feels dry, water; if it’s still damp, wait. Consistent moisture helps prevent stress-related slow growth, especially once plants are actively producing and leaf area is expanding.

How can I tell when Bonilla is ready to harvest?

Bonilla is typically ready around 90 days after sowing when heads/produce reach full size and color for the variety. Check maturity by appearance and firmness—harvest when the crop feels fully developed (not tight/underdeveloped) and shows the expected final color, and avoid leaving it on the plant long after peak ripeness to reduce quality loss. If you’re unsure, harvest one test plant and compare size/color to your target; if it’s reached the expected stage, harvest the rest promptly.