Red Wethersfield

Family: Amaryllidaceae Vegetable

Sink your senses into Red Wethersfield’s rich, wine-red skins that glow with a burnished, papery sheen as the bulbs mature.

Underneath, the crisp flesh turns from rosy to bright white, offering a pungent, hot bite that lingers—ideal for bold flavor building in roasts, sautés, and hearty sauces, or for pickling where its color stays vivid and striking.

Light: Full SunMaturity: 120 DaysHabit: Bulbing

Botanical illustration of Red Wethersfield

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	Jun 6th
Harvest Begins	Oct 4th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	120
Sun Requirements	Full Sun
Growth Habit	Bulbing
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	7

Culinary Notes

Chef's Note

Red Wethersfield brings a sharper, hotter bite than many mild reds, so it cuts through richness without disappearing. Cook it long enough to go tender and sweet at the edges—or pickle it hot to lock in color and keep that clean, snappy snap.

Best Uses

caramelized or quickly sautéed base for chili, beans, and braises
roasted onion wedges that get jammy at the edges
hot-style pickling for vivid red color and snap
French onion–style cooking where you want bite before it turns sweet

Flavor Profile

assertive, pungent onion heat juicy crunch when raw sweet-tender when cooked down wine-red, slightly earthy edge

Kitchen Pairings

balsamic vinegar smoked paprika thyme garlic beef or lamb blue cheese

Frequently Asked Questions

What pest or disease most commonly affects Allium cepa (red onion) and how can I manage it?

Onions (Allium cepa) are commonly hit by onion maggots and botrytis/neck rot (often shows as a soft, brown neck near harvest). Use row cover early to prevent egg-laying by onion flies, and avoid keeping wet foliage by watering at the soil line; remove and destroy any plants with collapsing necks or watery soft spots. If you see early signs of maggot damage (wilted plants with tunneling near the base), pull and dispose of affected plants immediately to reduce spread.

How often should I water Allium cepa during active bulb growth, and what soil moisture level should I aim for?

During the main bulb-forming phase, keep the top 2–3 inches of soil consistently moist but not soggy—typically about 1 inch of water per week depending on heat and soil drainage. Water deeply when the surface starts to dry, then let excess water drain so the bulbs don’t rot. As the plants begin to mature (tops start to fall), reduce watering to help skins dry and bulbs cure.

How do I tell when red onions (Allium cepa) are ready to harvest?

Harvest when most tops have browned and fallen over and the necks feel tight rather than soft. Bulbs should have fully colored, papery outer skins, and the skins should resist rubbing off when gently brushed. For best keeping quality, lift onions on a dry day and cure them in a warm, airy spot for about 2–3 weeks with dry foliage still attached.