Onion, Tropea Rossa Tonda
Product Description: (Allium cepa) The Tropea onion is a prized Italian heirloom that has been grown on the cliffs Monte Poro for more than 4000 years. It is believed that this onion was introduced there by Phoenician sailors, possibly returning from ancient Assyria or Babylonia.
There are two distinct varieties of Tropea grown today; Rossa Tonda (round) and Rossa Lunga (long), both of which are known for their exceptionally sweet flavor — so sweet, in fact, that some say when grown under the right conditions, these onions can be eaten fresh like ripe fruit. Open-pollinated. 1/2 teaspoon per packet.
Growing Information: Sow outdoors 1/4” deep as soon as the soil can be worked in the spring indoors, or start indoors 3-4 weeks before the last spring frost. Thin plants to 6” spacing. 90 days to maturity.
Seed Saving: As onions are a biennial crop, you will need to select the healthiest looking bulbs from your harvest (free from cuts or bruises) and allow them to dry until the skin is dry and papery. Wrap each individual onion in newspaper and lightly pack them all into a cardboard box.
Store the box in a cool location until spring, checking on them after the first month to remove any bulbs that begin showing signs of rot. A root cellar, attic space, or shed work well for this, so long as the temperatures don’t drop below freezing.
As soon as the soil can be worked in the spring, your bulbs should already have shoots beginning to emerge. Plant outdoors 1-2 feet apart and allow the plants to flower. Collect your seeds once the flowers are dry. Winnow to remove the chaff.
Germination Rate: 72%
Product Description: (Allium cepa) The Tropea onion is a prized Italian heirloom that has been grown on the cliffs Monte Poro for more than 4000 years. It is believed that this onion was introduced there by Phoenician sailors, possibly returning from ancient Assyria or Babylonia.
There are two distinct varieties of Tropea grown today; Rossa Tonda (round) and Rossa Lunga (long), both of which are known for their exceptionally sweet flavor — so sweet, in fact, that some say when grown under the right conditions, these onions can be eaten fresh like ripe fruit. Open-pollinated. 1/2 teaspoon per packet.
Growing Information: Sow outdoors 1/4” deep as soon as the soil can be worked in the spring indoors, or start indoors 3-4 weeks before the last spring frost. Thin plants to 6” spacing. 90 days to maturity.
Seed Saving: As onions are a biennial crop, you will need to select the healthiest looking bulbs from your harvest (free from cuts or bruises) and allow them to dry until the skin is dry and papery. Wrap each individual onion in newspaper and lightly pack them all into a cardboard box.
Store the box in a cool location until spring, checking on them after the first month to remove any bulbs that begin showing signs of rot. A root cellar, attic space, or shed work well for this, so long as the temperatures don’t drop below freezing.
As soon as the soil can be worked in the spring, your bulbs should already have shoots beginning to emerge. Plant outdoors 1-2 feet apart and allow the plants to flower. Collect your seeds once the flowers are dry. Winnow to remove the chaff.
Germination Rate: 72%
Product Description: (Allium cepa) The Tropea onion is a prized Italian heirloom that has been grown on the cliffs Monte Poro for more than 4000 years. It is believed that this onion was introduced there by Phoenician sailors, possibly returning from ancient Assyria or Babylonia.
There are two distinct varieties of Tropea grown today; Rossa Tonda (round) and Rossa Lunga (long), both of which are known for their exceptionally sweet flavor — so sweet, in fact, that some say when grown under the right conditions, these onions can be eaten fresh like ripe fruit. Open-pollinated. 1/2 teaspoon per packet.
Growing Information: Sow outdoors 1/4” deep as soon as the soil can be worked in the spring indoors, or start indoors 3-4 weeks before the last spring frost. Thin plants to 6” spacing. 90 days to maturity.
Seed Saving: As onions are a biennial crop, you will need to select the healthiest looking bulbs from your harvest (free from cuts or bruises) and allow them to dry until the skin is dry and papery. Wrap each individual onion in newspaper and lightly pack them all into a cardboard box.
Store the box in a cool location until spring, checking on them after the first month to remove any bulbs that begin showing signs of rot. A root cellar, attic space, or shed work well for this, so long as the temperatures don’t drop below freezing.
As soon as the soil can be worked in the spring, your bulbs should already have shoots beginning to emerge. Plant outdoors 1-2 feet apart and allow the plants to flower. Collect your seeds once the flowers are dry. Winnow to remove the chaff.
Germination Rate: 72%
