Red onion ‘Tropea Rossa Lunga’ – Alium cepa.
This is probably the most famous onion in Italy. The area it comes from is perfect for onion cultivation, and it is said that tropea onions are so mild that they can almost be eaten like apples!
Their high sugar content means they caramelize nicely when cooked. They are not too overpowering when used raw and make a great addition to salads.
Onions, carrot and celery are known as the ‘holy trinity’ of Italian cooking.
Biennial: sow seed in the autumn, 2 cm deep in trays of seed compost for planting out in spring the following year.
Alternatively sow 2 cm deep in rows 20 cm apart from late February to early April.
Thin these plants by removing weaker seedlings, eventually spacing them about 10 cm apart. Use thinnings in salads and stir fries.
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