Dakota Tears

Onion

100d to harvest

Golden globes with a luminous, sunlit sheen—Dakota Tears onions sweeten as they mature, offering a gentle bite and a juicy, crisp snap when you slice into their layered flesh. The bulbs form with a classic yellow skin and a tight, well-filled interior that roasts beautifully for caramelized depth, while also shining fresh for bright, aromatic flavor in salads and salsas. Grow Dakota Tears for reliable, storage-minded harvests at about 100 days, with the kind of dependable performance that keeps your pantry feeling abundant long after the season turns.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 1st
Transplant / Sow Outdoors	Mar 25th
Harvest Begins	Jul 3rd
Harvest Ends	Nov 5th

Crop Details

Trait	Value
Days to Maturity	100
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

Recommended Companions

Thumbelina Carrot

White Beet Beet

San Marzano Nano Tomato

Sweet Chocolate Tomato

Nanling Carrot

Golden Beet Beet

Frequently Asked Questions

What pest or disease problem is most common for Allium cepa (Dakota Tears) onions, and how can I prevent or treat it?

Onion downy mildew (caused by Peronospora destructor) shows up as gray-purple fuzzy growth on leaves and yellowing that progresses quickly in cool, humid weather. Improve airflow and avoid overhead watering, then remove and destroy infected leaves early to slow spread. If you’re seeing active mildew after long leaf wetness periods, treat promptly with a labeled fungicide that targets downy mildew on onions, following the label exactly.

How do I tell when Dakota Tears onions are ready to harvest?

Harvest when about 50–75% of the leaves have naturally fallen over and the remaining leaves are yellowing, not still actively green and upright. Gently lift one bulb to check: the bulb should have a firm, well-developed skin with outer layers papery. Stop watering about 1–2 weeks before harvest to help skins dry, then cure in a warm, airy place for 2–3 weeks before storage.