Large (10-15 cm) barrel shaped onions are a bright rosy red color and have a sweet, pungent taste and firm texture. Flat on top tapering to a narrow rounded bottom. Great storage onion.

$3.50

4 in stock

Product Description

Rossa Di Milano Heirloom Onion

  • 300 seeds
  • Organic
  • Open pollinated
  • Distance between plants – 3-4″
  • Distance between rows – 12-18″
  • Full sun
  • Water every 2-3 days
  • Days to maturity – 110 days
  • Days to germination – 7-14 days
  • Height – 12-17″
  • Amaryllidaceae Allium Cepa
  • Germination rate –

Sow: Indoors 8-10 weeks before last frost, 1’’ deep & transplant 1 week after last frost.

Harvest:  When the bulb is 4-5’’ big.

Rare Italian heirloom is exceptionally beautiful especially when braided into ropes and hung in the kitchen for winter use. Large (10-15 cm) barrel shaped onions are a bright rosy red colour and have a sweet, pungent taste and firm texture. Flat on top tapering to a narrow rounded bottom. Great storage onion.  This Italian storage onion has a heat that chefs prize for cooking authentic Italian recipes.  It is a good keeper, and it tolerates cool weather.

Additional Information

Weight .002 kg
Dimensions 8.255 x 0.3 x 11.43 cm
Planting

Harden off by gradually setting seedlings outside for a couple of hours in a protected spot the first day and then increasing the time and exposure to elements each day thereafter. By ten days, you should have worked up to leaving them outside over night as long as the temperatures are higher than 10º C. The optimal growing temperature for onions is 13º to 25º C. This Italian heirloom onion has it all – looks and performance! The beautiful, large, 3-4″ globes are a deep, shiny red with flat tops and barrel-shaped bottoms. It has a good, pungent, medium-hot flavour and is an excellent keeper. Also grows well in cool climates. What’s not to like?Onions have the distinction of being one of the oldest cultivated plants in recorded history. Although it is unclear where they originated, it is believed to have been Asia. We do know that the ancient Egyptians ate them