Short Day. Cippolini are an excellent Italian onion with solid white flesh and sweet, mild flavor. Their name means “Little Onion” in Italian. True to their name, these little onions grow button-shaped bulbs 3″-4″ wide. Cippolini are perfect for braiding and store well. They are delicious caramelized, or roasted and are the perfect size and shape for kebabs.
Onion – Yellow Cippolini – Allium cepa
Soil and Water: Plant in well-fertilized, moderately moist soil.
Planting and Growing: Sow seeds indoors in flats in early spring or sow seed outdoors as soon as the soil is workable. Cover seeds with 1/4″ of fine soil. Allow 6″-18″ between rows. When seedlings reach 4″ tall, thin or transplant 6″ apart. Thinnings can be eaten like green onions. Cut off seed heads as they form.
Harvesting and Storage: When mature, bend the tops, expose the bulb and let it stay in the ground until the leaves turn brown. Lift bulbs from the soil, braid tops, and hang outside, in the shade, to dry for at least 7 days. Store in ventilated, cool, dry area.
Product image via: Peaceful Valley Farm Supply