Log-in

Rossa Di Milano Onion

Botanical Name: Allium cepa

$3.95
- +

Description

110 days. Red onion with white flesh boasting fragrant, sweet and delicate flavor. As its name suggests, this heirloom onion originates near Milan, in Northern Italy, where it is still enjoyed today. Erica and Mike got to experience the incredible cuisines of northern Italy during their sponsored trip to Slow Food’s International Terra Madre event - Italians sure know how to celebrate and appreciate local and great tasting food!  Rossa onions are medium sized (4” diameter). It is a real standout among O.P. (heirloom) onions – it is productive, uniform, mild raw, great cooked, and it stores well into spring to boot! Mike adds onions to almost all dishes because of the sweetness they bring when cooked. Rossa is also great raw in salsa and guacamole or as a base in any hot wintertime soup. CC

Growing

Growing Instructions (for USDA Zone 5b):

Your onion transplants need to get nice and big before planting outside ASAP in early spring. Start seeds inside in late January under high quality grow lights. Use a good seed starting mix (we recommend Vermont Compost’s Fort Light). Ideal temperature for germination is 70-80° (use heating mat). Days to germination: 4-13. Once leaves appear, grow plants at 70° - 75°. Fertilize weekly with fish/kelp fertilizer. Harden off plants before planting into fertile garden soil 1” deep, spaced 4” apart in rows 15” apart. Mulch with straw, keep well watered and weeded. 

Harvest:

Harvest in late July once plants have turned brown, but while stems and skins are still intact. Dig on a dry day & cure for a week in a warm dry place with good air circulation. 

Seed Saving Instructions for gardeners:

Onions are a difficult seed saving crop because they are biennial. Minimum population size: 25. Dig & cure onions as you would for eating selecting the best for seeds. Store over onions at cool temp (35°-40°) with 65-70% humidity. Plant in mid spring spaced 4” apart in rows 28” apart. Clip seed stalks into a bucket as pods mature (late summer). Dry, thresh, and winnow to clean.

Rossa Di Milano Onion [[start tab]]

Description

110 days. Red onion with white flesh boasting fragrant, sweet and delicate flavor. As its name suggests, this heirloom onion originates near Milan, in Northern Italy, where it is still enjoyed today. Erica and Mike got to experience the incredible cuisines of northern Italy during their sponsored trip to Slow Food’s International Terra Madre event - Italians sure know how to celebrate and appreciate local and great tasting food!  Rossa onions are medium sized (4” diameter). It is a real standout among O.P. (heirloom) onions – it is productive, uniform, mild raw, great cooked, and it stores well into spring to boot! Mike adds onions to almost all dishes because of the sweetness they bring when cooked. Rossa is also great raw in salsa and guacamole or as a base in any hot wintertime soup. CC

[[end tab]] [[start tab]]

Growing

Growing Instructions (for USDA Zone 5b):

Your onion transplants need to get nice and big before planting outside ASAP in early spring. Start seeds inside in late January under high quality grow lights. Use a good seed starting mix (we recommend Vermont Compost’s Fort Light). Ideal temperature for germination is 70-80° (use heating mat). Days to germination: 4-13. Once leaves appear, grow plants at 70° - 75°. Fertilize weekly with fish/kelp fertilizer. Harden off plants before planting into fertile garden soil 1” deep, spaced 4” apart in rows 15” apart. Mulch with straw, keep well watered and weeded. 

Harvest:

Harvest in late July once plants have turned brown, but while stems and skins are still intact. Dig on a dry day & cure for a week in a warm dry place with good air circulation. 

Seed Saving Instructions for gardeners:

Onions are a difficult seed saving crop because they are biennial. Minimum population size: 25. Dig & cure onions as you would for eating selecting the best for seeds. Store over onions at cool temp (35°-40°) with 65-70% humidity. Plant in mid spring spaced 4” apart in rows 28” apart. Clip seed stalks into a bucket as pods mature (late summer). Dry, thresh, and winnow to clean.

[[end tab]]
$3.95 In Stock
Scroll to top