Walla Walla Sweet

Long celebrated for their succulent, sweet, mild flesh, Walla Walla Sweets have been favorites since the early 1900s when they were originally brought here from France. These big, yellow, semi-flat yellow skin bulbs have crunchy white flesh that is simply delicious either raw or cooked. We like them just baked in their own papery skins like a russet potato – they are that good! 

Walla Walla plants will produce harvests all over the long and intermediate day areas of the country, but pungency will vary depending on your climate and garden soil. They are short keepers, so enjoy them for 4 to 6 weeks after harvest for their exceptional flavor.

5 dozen plants