Onion – White Cipollini Onion (Allium cepa) Sweet White Italian Onions – Cipollini Style Non-GMO & Organic • Italian Heirloom Vegetable

Onion – White Cipollini Onion (Allium cepa)

Sweet White Italian Onions – Cipollini Style

Non-GMO & Organic • Italian Heirloom Vegetable

Biennial

Height: 18 in

A classic Italian heirloom, White Cipollini onions are small to medium-sized, with a distinctive flattened disc shape and smooth white skin. These sweet, mild onions are renowned for their high sugar content, making them perfect for roasting, caramelizing, or pickling whole. They’re slightly smaller than their red cousins, but just as versatile—and stunning in braids.

White Cipollinis cure well and can store for 3–4 months when dried properly. Their fine-grained, snow-white flesh is tender, juicy, and mild enough for raw dishes, yet flavorful enough to shine in any cooked preparation. This variety is a consistent producer with good uniformity and strong necks for braiding.

Believed to originate in Northern and Central Italy, White Cipollini onions have long been a kitchen garden staple for their sweet taste, ornamental appeal, and excellent performance in cool-season gardens.

Growing Instructions:

• For bulb onions, start indoors 3–4 weeks before the last frost. Transplant when seedlings are strong and all frost danger has passed. Space 6” apart in rows 1’ apart.

• Full sun

• Keep soil consistently moist, especially during bulb development.

• Direct sow in early spring: sow in 2–4” wide bands or single rows 4” apart, with ½” between seeds. Cover with ¼–½” soil. Thinning is generally not needed.

• Keep weed-free for best bulb formation.

• Matures in ~120 days.

• Stop watering in August to allow bulbs to harden.

• Harvest when tops have dried and fallen over.

• To save seed: replant at least 20 cured bulbs in the second spring and allow to bolt. Large globe-shaped flowers attract pollinators. Collect black seeds from dried heads and store in a cool, dry place.

Seed Count: 15

Notes on Onion Types:

• Yellow Onions – All-purpose and well-balanced between sweet and sharp. Ideal for long cooking; stores well.

• White Onions – Crisper and more pungent than yellow. Tender, papery skin. Great for raw dishes like salsas and chutneys.

• Sweet Onions – Such as Vidalia and Walla Walla. Low in sulfur, high in sugar. Often white or yellow with a flattened shape. Use quickly or refrigerate, as they don’t store long.

• Red Onions – Beautiful deep purple skin with reddish flesh. Milder flavor, best raw. Color fades when cooked.