Onion - Yellow - Dorata Di Parma ( Allium cepa L.) Golden Of Parma Non GMO & Organic Italian Heirloom Onions Vegetable

Onion - Golden- Dorata Di Parma ( Allium cepa L.) Golden Of Parma Non GMO & Organic Italian Heirloom Onions Vegetable

Biennial 

Height 12-18 in

This variety produces large round bulbs with shimmering gold skins and white dense flesh which is very dense, juicy and mild enough for fresh eating. Grows to about the size of a tennis ball in a good year. Originates from Parma Italy where it was first introduced in 1896 as an onion with a sweet, mild and complex onion flavour. This is a late season variety that stores well. For storage, wait to harvest late in the season, when all top growth has died back. Properly cured, they will keep for the entire winter.

• Bulbs avg 1 lb
• mild sweet taste when fresh; flavour intensifies when stored
• Full sun
• Seeds can be started indoors about 8-12 weeks prior to last frost; plant and place bag over to keep warm and moist.
• Transplant seedlings outdoors after all risk of frost has passed later in spring.
• OR direct sow onion seeds directly into the garden. Draw a line down the middle of the bed about 1/8 – 1/4 in deep and sow the onion seeds with about 3-6 in spacing to avoid crowding in rows 12 in apart. Lightly cover the seeds and dampen well.
• Note: Thin to 3 in apart for cooking onions
• Onions do best in a sunny site with fertile, well drained soil.
• Bend over any flower stalks that start to grow so the plant’s energy goes into building the bulb.
• Overwintering onions need to be started in early July, and transplanted by the middle of August, and will be ready in June.
• Matures in 110 days
• Seed Count: 1 gram

Some notes about Onions...

Yellow Onions – this is an all-purpose onion. Yellow onions have a nice balance of acidic and sweet flavoring, and they become sweeter the longer they cook or from storage. They are usually fist-sized with a fairly tough outer skin with meatier layers. Spanish onions are a particular kind of yellow onion that have a slightly sweeter more delicate flavor.

White Onions – tend to have a sharper more pungent flavor than yellow onions. They also tend to be more tender and have a thinner, papery skin. Can be cooked just like yellow onions, and are excellent minced and added to raw dishes like chutneys etc.

Sweet Onions – Vidalia and Walla Walla are 2 of the most common sweet onion varieties. Sweet onions lack the sharp, astringent taste of other onions and taste sweeter.  Excellent when thinly sliced for salads or sandwiches. Range in color from white to yellow and often have a flattened (cipollini) or squashed appearance. Sweet onions also tend to be more perishable, and should be store in the refrigerator, if not using right away.

Red Onions – Visually appealing with a deep purple outer skin and reddish flesh. They are fairly similar to yellow onions in flavor, although their layers are slightly less tender. Red onions are most often used in raw preparations for their color and relatively mild flavor. If you find their flavor to astringent for eating raw, try soaking them in water before serving. Colour will not stay when cooked.