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Yellow Globe Danvers Onions are large onions, almost perfectly round, with thin yellow skin (actually yellowish browny-orange) and white flesh inside.

They have a mild taste.

The plant is a good producer.

All the onions tend to ripen at the same time, making commercial harvesting easier.

The variety is open-pollinated.

Storage
Stores well.

History
Yellow Globe Danvers Onions were either:

• developed from a cross between Common Yellow and Silverskin onions by farmers in the area (according to G. Schroeck and Irwin Goldman in "Pedigree of Publicly Released Onion Germplasm in the United States, 1931-1997", HortScience, UW Madison, 10 June 1999); OR
• developed by the Gregory Seed Company in 1850.

They are named after Danvers, Massachusetts, which is about 25 miles (40 km) north of Boston.

The town was founded in 1638. It was first called Salem Village because it is next to Salem (5 miles / 8 km from the centre of Salem.) In 1752, it became independent of Salem and changed its name, leaving the bad press behind of Salem behind.

The town became known in the second half of the 1800s for its Danvers onions. It was called "Oniontown." The town was also known for the Danvers carrot.

No onions appear to be grown there commercially today (2006.)

Seed was sent to Sapporo, Japan, sometime between 1871 and 1878. In 1878, Sapporo had its first successful crop of Yellow Globe Danvers.
The onion eventually was cross-bred in Japan to produce the "Sapporoki" onion grown in Sapporo today (2006.)

See Also:

Danvers Carrots, James John Howard Gregory

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