Georgia Rattlesnake

Onion

90d to harvest

Sweet and richly aromatic, Georgia Rattlesnake onions bring a gentle, honeyed flavor with a crisp, juicy bite that stays tender from garden to table. The bulbs mature in about 90 days with an eye-catching, elongated silhouette and distinctive “rattlesnake” striping—golden-brown skins over a pale, succulent interior. Grow them for fresh slicing, standout salads, and caramelizing-style sweetness in sauces and roasts, where their mild character shines.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	May 15th
Transplant / Sow Outdoors	May 15th
Harvest Begins	Aug 13th
Harvest Ends	Aug 25th

Crop Details

Trait	Value
Days to Maturity	90
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)	Not Required

Frequently Asked Questions

What pest or disease most often affects Allium cepa (Georgia Rattlesnake onions), and how can I manage it?

Onions commonly suffer from onion maggots and thrips, and they can also develop downy mildew when weather is cool and wet. Inspect weekly for maggots at the base of plants and use row cover over seedlings to prevent egg-laying; remove and discard heavily infested leaves to slow spread. If downy mildew appears (grayish/pale lesions with a fuzzy look), improve airflow, avoid overhead watering, and remove affected foliage right away.

How often should I water Georgia Rattlesnake onions during active growth?

During bulb formation, keep the soil consistently moist but not waterlogged—typically about 1 inch (2.5 cm) of water per week, split across 1–2 waterings depending on heat. Water deeply to reach the root zone, then let the top 1 inch of soil dry slightly before watering again. Stop heavy watering once bulbs start enlarging and the tops begin to fall over, so they can cure instead of staying wet and prone to rot.

How do I know when Georgia Rattlesnake onions are ready to harvest?

Harvest when roughly half to two-thirds of the tops have fallen over and the necks feel soft but not fully dried, which for Allium cepa is often around 90 days. Lift one or two bulbs to check skin tightness—skins should be papery and the outer layers should stay intact. Harvest on a dry day, cure them in a warm, airy spot for 1–2 weeks until the necks are fully dry before storing.