A traditional Italian variety (known as Cipollini in Italy) with paper-thin, golden skin and firm flesh. The flat shaped bulbs with have a lovely, sweet flavour and are traditionally pickled with sweet balsamic vinegar and sold in Italian delicatessens. They are delicious braised, roasted whole in the oven or cooked in a little butter on the stove top.
Sow in autumn very thinly in 12mm (½in) deep drills, leaving about 25 to 30cm (10 to 12in) between rows. Water very gently if the soil is dry, and cover with soil. Harvest in 46 weeks to produce large bulbs (not advisable in very cold areas). Otherwise sow in February under cloches or direct March to April and harvest in 22 weeks. In cold areas and for exhibition bulbs sow under glass in January, harden off in March and transplant outdoors in April.
Packet Content:200 (Approx)