Cortland

Family: Amaryllidaceae Vegetable

Sweet, mellow, and richly aromatic, Cortland yellow onions form handsome bulbs with a warm golden-brown skin and a tender, juicy interior that tastes wonderfully balanced—never harsh.

The flesh stays crisp and succulent at harvest, making Cortland a standout for fresh slicing, caramelizing, and roasting, as well as for silky sauces and classic pickled preparations. Grow for a reliable 90-day rhythm and enjoy a harvest that turns everyday meals into something special with its gentle, sunny flavor.

Light: Full SunMaturity: 90 DaysHabit: Bulbing

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

Crop Dates

Milestone	Date
Start Indoors	Feb 28th
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)	75
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	7

Culinary Notes

Chef's Note

Cortland’s mellow sweetness and crisp, juicy texture make it behave well in the heat—caramelizes cleanly and roasts into jammy edges without that sharp, eye-watering bite. It’s also a rare yellow onion that can stand up raw in slices because the flavor stays sunny and rounded instead of biting.

Best Uses

raw or lightly dressed slicing for burger stacks and salad crunch
caramelizing until deeply golden without turning aggressively pungent
roasting for jammy edges and sweet, soft centers
silky-cooked sauces (fondant-style reductions) that stay smooth

Flavor Profile

sweet, mellow onion aromatics crisp-tender juicy bite balanced, never harsh finish

Kitchen Pairings

butter thyme aged cheddar brie balsamic vinegar beef

Frequently Asked Questions

What pest or disease issue most commonly affects Allium cepa (Cortland onion), and how do I treat it?

Onions (Allium cepa) are especially prone to fungal downy mildew and botrytis/neck rot during cool, humid weather. Remove any infected foliage immediately, improve airflow by spacing plants and avoiding overhead watering, and water at the base in the morning so leaves dry quickly. If problems persist, use a labeled fungicide effective for downy mildew/neck rot on onions and follow the label for intervals and application timing.

How often should I water Cortland onions during the main growing phase?

During active bulbing (once the plants are established), keep soil consistently moist but not waterlogged—aim for roughly 1 inch (2.5 cm) of water per week, split into 1–2 waterings depending on heat. Check moisture by feel: the top 1 inch should be moist, not soggy, and stop short of pooling to prevent rot. When bulbs begin to size up, you can taper slightly to avoid excess moisture that encourages neck rot.

How can I tell when Cortland onions are ready to harvest?

Harvest when about 50–75% of tops have fallen over and the remaining foliage is starting to yellow, typically around 90 days for Allium cepa. Gently lift a bulb: the skin should be papery and tight, not wet or peeling easily. Harvest on a dry day and leave bulbs on the surface to cure briefly before moving them to a warm, airy spot for proper drying.