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A long, narrow red onion with a mild taste that's traditionally grown in Italy and France. Its elongated pink bulbs can be picked young as salad onions or left to mature for a more pungent flavour. With a rich, gentle, sweet taste they are most commonly eaten raw but can be grilled, barbecued, roasted or lightly cooked to accompany other foods. It's an essential ingredient in the popular Italian ‘spring vegetable risotto’. It's perfect sliced thinly and eaten fresh in sandwiches and is a wonderful onion in potato salad.
Contains average 300 seeds.
|Light Requirements — Full sun, Part Shade|
|Soil Requirements — Well drained soil|
Sow in a prepared seed bed or direct into pots or containers in a sunny position. Sow thinly in rows 25cm (10in) apart covering lightly with 5mm (¼in) of fine soil. Firm gently and keep moist. Seedlings appear after 14 to 21 days. Generally, no thinning is required. Keep moist and weed free. For continuity sow every four to six weeks. Harvest 8 to 12 weeks after sowing.
Keep soil moist.