Rossa Di Milano Onion

Allium cepa

$4.75

100 seeds
Certified Organic
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. MH

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.