Widely consumed all over the world, this onion seed is needed by every household. In times when poverty made eating meat or bread impossible, the people of Italy grew this tiny onion and made it a staple of their diet.
- Their firm, juicy quality does not diminish with storage but rather sweetens its flavor.
- Onions are a staple in the kitchen and essential for adding flavor to numerous dishes all year long.
Growing onion seed
- Plant the seeds 1/2″ deep in a flat 2-3 months before the last frost date; keep the soil moist and at room temperature.
- When the tops begin to flop over, cut them off to 3″ to focus the growing on the roots.
- Four weeks before the last frost or when the soil reaches at least 50 degrees F, transplant the seedlings 6″ apart in rows 12″ apart.
- For direct sowing, sow three seeds per inch 1/2″ deep in light, rich soil, and full sun.
- Thin the seedlings 2-6″ apart, depending on the desired size. Thinned onions can be transplanted or used for fresh eating. For companion planting benefits, plant onions with members of the cabbage family, lettuce, or tomatoes; avoid planting onions with peas or beans. In areas with warmer winters, onions may be grown as a fall or winter crop.