Long Red Florence Onion - Allium cepa

The Long Florence Red Onion is an ancient variety originating from Italy. Fusiform in shape, has a beautiful carmine red skin with pink flesh. Its long bulbs can reach a length of 15 to 20 cm (6 to 8in) and a width of 6 to 7 cm (2 to 3in). Subtle and sweet, it adds colour to all your mixed salads. Its flavour is a combination of onion and shallot. It is best consumed raw and, like other varieties of red onion, it does not keep for very long. You can sow it from February to May and harvest it from April to September. In warmer regions, it can also be sown in autumn from August to late September.

The onion is a plant cultivated as a vegetable and as a condiment. It can be consumed raw, cooked or pickled. It can be found in salads, soups or cooked alongside cheese or charcuterie. The onion is a biennial herbaceous plant with cylindrical and hollow stems and a flowering stem. It is the fleshy bulb that is consumed, and sometimes the stems are used in the same way as scallions. The term 'onion' is used for all flower bulbs. At the end of the second year, it produces flowering umbels that will form seeds. Some varieties do not produce flowers but instead produce aerial bulbils.

There are around 900 species of onions that are commonly categorised by colour: white, yellow, red, pink or green. The onion originates from Central Asia where it has been consumed for over 6000 years. Its presence is also attested in the tombs of the pharaohs as a source of provisions. Its therapeutic and gastronomic virtues were already recognized. The Romans later introduced the onion to Western Europe. It is worth noting that it was Christopher Columbus who introduced it to the Americas during his second voyage.

This vegetable, rich in sulphur compounds, causes tears when cut. It is these same compounds that are responsible for its hypoglycemic properties. Among other properties, the onion is reputed to reduce cholesterol levels in the blood and lower blood pressure. Rich in vitamins A, B, C and minerals, it is often more digestible when cooked and develops a sweeter flavour.

Harvesting: to keep your 'storage' onions for as long as possible, it is necessary to harvest them under good conditions. First, make sure you have two to three days of good weather ahead. Onions are ready to be harvested when the stems are completely dried out and lying flat on the ground. Gently pull them out and let them dry for two to three days directly on the ground in the sun. After that, remove the excess dried soil by lightly rubbing them. Spring sowings are harvested in July-August to be consumed in autumn and winter. Autumn sowings are harvested in March to be consumed in spring and summer.

Storage: if the condition of the stems allows it, you can braid them and hang the bunches. Otherwise, place your onions on racks in a dark, cool, dry and well-ventilated place to prevent them from rotting. Check beforehand that they have not been bruised to avoid rotting, which could contaminate your entire harvest. If the storage place is too warm, the onions will tend to sprout. They can be stored for 5 to 7 months under good conditions. Of course, you can also consume your onions as you need them. They are actually best when raw. In this case, the raw leaves are also edible.

Gardener's tip: associate your onions with your carrots. Onions repel carrot flies and carrots moderate attacks from onion flies. Onions like the company of beets, strawberries and lettuces. However, they hinder the growth of broad beans, peas and beans.