Renee's EXCLUSIVE – Enjoy these heirloom Italian salad onions at the scallion stage, or let them grow into succulent and juicy baby onions. They have burgundy-colored outer wrapper leaves, and white interior flesh that is juicy, succulent and richly flavorful without being overly strong. They taste absolutely delicious sliced into salads or stirfries, egg dishes, or topping pizza. Plus these special salad onions grow easily and hold well in the garden so you can harvest as needed over an extended period. Maturity 65 days.
EASIEST TO START OUTDOORS: Plant seeds throughout cool spring weather and again in mid to late summer for fall harvests. Sow seeds in well-worked, fertile soil in full sun, spacing 1 inch apart in rows 8-10 inches apart, or broadcast thinly for bed planting. Plant 1-2 inches deep and firm soil well over seeds. Keep soil evenly moist while awaiting germination.
Thin young seedlings to 1-2 inches apart, and enjoy the tender thinnings in spring salads.
GROWING NOTES: These baby salad onions take up little garden space, so tuck a row around beds of lettuce, spinach or radishes. Make several plantings a month apart to have a constant supply for spring and summer meals. Prepare soil well with lots of aged manure or compost before planting. Keep evenly moist and weed carefully when plants are young. Mulch well to conserve soil moisture and suppress weed growth.
HARVEST AND USE: To get the most out of your crop, use tender, mild-flavored early thinnings in salads. Continue thinning out seedlings gradually so plants stand an inch or two apart. Harvest as needed when the stems are 1/4 to 1/2 inch in diameter and the tiny immature bulbs reach just 1/2 to 1 inch in diameter. Crunchy, full-flavored Italian baby salad onions are especially delicious in any green or potato salad, or in any recipe that calls for scallions or mild tasting onions.