April 24, 2025
Dig In: Growing Edible Summer Bulbs in Massachusetts
Summer in Massachusetts is a magical time for gardeners, and if you’re looking to grow something that’s both satisfying to harvest and delicious to eat, let’s talk about edible bulbs. These underground gems—like onions, potatoes, and horseradish—not only thrive in our New England climate, but they also bring big flavor to your table. Whether you’re a seasoned grower or just getting your hands dirty for the first time, here’s your friendly guide to growing summer bulbs in the Bay State.
🧅 ONIONS: The Flavor MVP
Planting Time: In Massachusetts, you’ll want to get your onion sets or seedlings in the ground in late April to early May.
Types to Try:
- Yellow Stuttgarter Onions: Great all-purpose onions with a nice balance of sweetness and bite.
- Red Baron Onions: Mild and beautiful—perfect raw in salads.
- White Ebenezer Onions: Sharp and zesty, ideal for salsa or cooking.
Growing Tips:
- Choose a sunny spot with loose, well-draining soil.
- Space bulbs about 4 inches apart in rows.
- Keep the soil consistently moist (but not soggy).
- Harvest when the tops fall over and begin to dry out—usually mid to late summer.
Bonus Tip: You can also harvest them young as green onions if you just can’t wait!
🧅 SHALLOTS: The Gourmet’s Favorite Bulb
Shallots might look like petite onions, but their flavor is all their own—mild, slightly sweet, and a little garlicky. They’re a favorite in French cuisine, and once you grow your own, you’ll totally get the hype.
When to Plant:
Early spring or late fall—Massachusetts gardeners can go either way depending on the variety and weather. They overwinter well with a little mulch protection.
How to Plant:
Give them full sun and loose, well-drained soil. Plant the sets (pointy end up!) about 1 inch deep and 6 inches apart.
Varieties We Love:
- Red Dutch Shallots: Mild and sweet with a gentle garlic note—perfect for dressings, sautés, or pickling.
- Yellow Dutch Shallots: Earthy and rich—delicious roasted whole or minced into soups and sauces.
Harvest Time:
Shallots are ready when the green tops start to yellow and fall over—usually mid to late summer. Cure them in a dry, airy space for a few weeks, and they’ll store for months!
🧄 GARLIC: The Flavored Powerhouse
If you use garlic every day (who doesn’t?), it’s time to grow your own. Garlic is surprisingly easy, especially here in Massachusetts where it thrives in the cool seasons.
When to Plant:
Mid to late October is garlic-planting time in New England. That way, the cloves can establish roots before winter and take off in spring.
How to Plant:
Break bulbs into individual cloves and plant them 2–3 inches deep, root side down, about 6 inches apart. Mulch well to protect from frost.
Varieties We Love:
- California Seed Garlic: A classic softneck with that bold garlic flavor—great for braiding and long-term storage. Lots of smaller cloves per bulb make it a kitchen workhorse.
- Elephant Seed Garlic: Huge cloves, mild and slightly sweet—fantastic for roasting whole or using raw in dips and spreads. It’s technically a leek cousin, but still totally counts!
Harvest Time:
Around July, once the bottom leaves turn brown but the top ones are still green. Cure them in a dry, shady space for a few weeks, and then enjoy fresh or store for winter cooking.
🥔 POTATOES: The Underground Treasure
Planting Time: Late April to early May is prime time to plant seed potatoes here in Massachusetts.
Varieties That We Love:
- Cal White: Smooth and fluffy—perfect for baking or whipping into dreamy mashed potatoes.
- Huckleberry Gold: Rich and buttery with a hint of sweetness—great for roasting, mashing, or adding a gourmet twist to potato salad.
- French Fingerling: Waxy and flavorful with a rosy skin—ideal for roasting whole or slicing into elegant salads.
- Russet Burbank: Classic and hearty with a fluffy texture—your go-to spud for baking, frying, and making the ultimate mashed potatoes.
- German Butterball: Creamy and rich with a golden flesh—fantastic for roasting, mashing, or enjoying as buttery boiled potatoes.
- Dark Red Norland: Smooth and mild with striking red skin—excellent for early harvests, boiling, and vibrant potato salads.
Growing Tips:
- Cut seed potatoes into chunks with at least one eye per piece.
- Plant them 4 inches deep in trenches, and as the plants grow, “hill” the soil up around them.
- Keep them watered, especially during flowering (that’s when the tubers are forming).
- Harvest early for new potatoes or wait until the plants yellow and die back for mature spuds.
Fun Fact: Potatoes are like buried treasure—you never know what you’ve got until you dig!
🌱 HORSERADISH: The Spicy Secret Weapon
Planting Time: Horseradish roots (also called “sets”) go in the ground as soon as it’s workable—usually late April in Mass.
What You’ll Need:
- A sunny to partially shaded spot.
- A little patience—horseradish is a slow grower but worth the wait. We sell Marliner Kren, a vigorous and hardy horseradish variety producing large, white roots with a zesty bite—ideal for crafting gourmet sauces and condiments.
Growing Tips:
- Plant root cuttings at a 45-degree angle, with the top just below the soil surface.
- It can be a bit of a spreader, so consider planting in a container or a bed you can dedicate to it.
- Water regularly, and mulch to keep weeds at bay.
- Harvest in late fall after the first frost for maximum kick!
Pro Tip: A little horseradish goes a long way—grate fresh root into sauces or mix with sour cream for a zesty condiment.
🍠 SWEET POTATOES: The Summer Sweetheart
Planting Time: Unlike regular potatoes, sweet potatoes love warm weather. Wait until late May or even early June when the soil has really warmed up—Massachusetts springs can be a bit slow to heat up!
What You’ll Need:
- Sweet potato (we carry the ‘Covington’ variety!)
- A sunny spot with loose, sandy soil
Growing Tips:
- Plant slips 12–18 inches apart in rows about 3 feet apart. They like room to sprawl!
- Water well after planting, then keep the soil evenly moist.
- Sweet potatoes are vines, so give them space or a low trellis if you want to keep things tidy.
- Harvest in early fall before the first frost. The leaves will start to yellow when they’re ready.
Tasty Bonus: You can even eat the leaves! They’re tender and slightly sweet—great sautéed like spinach.
Storage Tip: Cure your sweet potatoes after harvest by keeping them in a warm, humid space for about 10 days. This helps develop their sweetness and makes them last longer in storage.
Edible bulbs like onions, potatoes, and horseradish are perfect for Massachusetts summers. They’re low-maintenance, super satisfying, and you get to dig up your dinner—how cool is that?
Come visit us at any of our 7 locations, get your bulbs, grab your gloves, get those bulbs in the ground, and get ready for a summer of tasty garden goodness.
Happy planting! 🌿