Onion ‘Pukekohe Longkeeper’, one of the most famous onions to come out of New Zealand! This variety is beloved for its golden-brown skin, firm white flesh, and, most importantly, its excellent storage ability—it can keep for months in the right conditions, which is where the “Longkeeper” name comes from.

‘Pukekohe’ onions originated in the town of Pukekohe, near Auckland, New Zealand, in the early 20th century. The fertile volcanic soils and mild climate of the region made it a perfect onion-growing hub, and local growers selected and bred onions that were large, reliable, and long-storing. Over the years, it’s become a staple onion variety in both home gardens and commercial farms across Australia and New Zealand.

Nutritionally, Pukekohe onions are a healthy kitchen staple. They’re a great source of vitamin C, vitamin B6, folate, and potassium, and they contain beneficial antioxidants such as quercetin, which may support heart health and reduce inflammation. Onions are also rich in dietary fibre and prebiotics, which help keep your gut healthy. Best of all, they’re low in calories while adding plenty of flavour to almost any savoury dish.

In terms of growth, Pukekohe is a late-maturing, long-day onion, meaning it grows best in regions with long summer days. The bulbs are large, globe-shaped, and well-wrapped in golden skins that protect them during storage.

How to grow:

To grow from seed, start by sowing indoors or in seed trays about 8–10 weeks before planting out.

Sow thinly, just covering the seed with a light layer of soil, and keep the mix moist. When seedlings are about 10–15 cm tall, harden them off (gradually give them more and more sunlight) and transplant them into the garden, spacing them about 10–15 cm apart in rows 30 cm apart.

They love fertile, free-draining soil and full sun. Keep them well-watered, especially while bulbs are swelling, but avoid waterlogging.

Harvest when the tops begin to yellow and fall over—pull them up, let them cure in a dry, airy place for a couple of weeks, and then store them somewhere cool and dry.

With good curing, Pukekohe onions can last well into the following season, keeping your pantry stocked.