Heirloom Italian onion fabulous in salads
Borettana onion, also known as Cipolla Borettana, is a traditional Italian variety that originated in Boretto, located in the Emilia Romagna region of Italy. It was first mentioned in catalogs in the 1930s and has since become a popular choice for pickling in balsamic vinegar. This flat, small bulb onion, with its lack of sting, is also enjoyed raw in salads when young and tender. Its sweet, mild flavor make it a great option for cooking. This golden onion with red tones typically measures 7-10 cm in diameter, 3-5 cm in width, and weighs between 125g to 600g.
Scientific Name: Allium Cepa
Plant Life Cycle: annual
Optimal Germination Temperature: 4-10 days
Germination time in days: 80-120 days
Indicative Days to maturity: 120-180 days
Sunlight: Full sun
Soil requirement: Light, well draining and rich
Sowing and cultivation: Sow in September/November indoors thinly in rows about 20cm apart covering with 1cm of soil. After germination allow the seedlings to get to about 10cm tall before transplanting when the seedlings have reached 15/20 cm and thin to the required spacing. Apply manure. The roots do not like to be disturbed so it is advised to transplant with caution. The first harvest should happen in April. When the onions are harvested, they can be dried out and stored for winter.
