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  • From: Bill Shoemaker <wshoemak AT illinois.edu>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] starting onions
  • Date: Thu, 11 Mar 2010 18:36:05 -0600 (CST)

Onions and other members of the allium family are more resilient than other
seeds at low temps. They are still physiologically active at temps down into
the 30's. But, they will be slower so you'll need to adjust your schedule for
slower development.

Bill

---- Original message ----
>Date: Thu, 11 Mar 2010 15:23:04 -0800 (PST)
>From: Gary Brever <gbrever AT yahoo.com>
>Subject: [Market-farming] starting onions
>To: market-farming AT lists.ibiblio.org
>
> I have been starting onions for the past 8 years
> in a germination chamber that I made that keeps
> everything around 75 degrees. I have had hugely
> successful germination rates. However, we do over
> 250 flats and so it's a lot of extra work to get
> them all in and then to move them out. This year
> I'm thinking of just keeping the flats in our main
> greenhouse space where it sometimes falls below 50
> degrees. I'm wondering if I am going to be very
> unhappy if I don't put them again in the chamber.
> What do you all think? I may do some in and some
> out no matter what. But what has your experience
> been growing onions on tables compared with
> placing the starts in germination chamber?
>
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>
William H Shoemaker, UI-Crop Sciences
Sr Research Specialist, Food Crops
St Charles Horticulture Research Center
535 Randall Road St Charles, IL 60174
630-584-7254; FAX-584-4610




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