Organic Robelja Onion - Ferme de Sainte Marthe seeds

The 'Robelja' Onion is a semi-late variety, harvested in summer, hardy and good for storage. This vegetable and culinary plant is cultivated for its large, slightly flattened, red bulbs, its firm and thick flesh, and is used raw or cooked in many dishes. Sowing from February to April for a harvest 3 months later.

The onion is an herbaceous plant that produces a single bulb topped with hollow, cylindrical stems. It belongs to the Liliaceae family, like garlic, shallots, and chives. The onion is primarily cultivated for its bulb and sometimes for its stems, which are consumed in the same way as chives.

There are three groups of onions, distinguished by the colour of their bulbs:

- the white onions, which are early varieties, consumed while young in stir-friess or pickled in vinegar,

- the yellow onions, which are storage varieties, often consumed cooked (in soups, savoury pastries, or as preserves accompanying cheese or charcuterie),

- the red onions, which are usually consumed raw in salads or cooked.

There are also less common pink onions, such as the 'Roscoff' pink onion.

Rich in vitamins A, B, C, and minerals, onions are often more digestible when cooked and develop a sweeter flavour. To avoid crying while cutting an onion, you can sharpen your knife, peel it under running water, in a basin of water, or wear swimming goggles!

Historically, onions originate from Central Asia, where they have been consumed for over 6000 years. They were also found in the tombs of the pharaohs as provisions where their therapeutic and gustatory virtues were already recognised. The Romans later introduced onions throughout Western Europe. It is worth mentioning that Christopher Columbus introduced onions to the Americas during his second voyage.

Harvesting: White onions should be harvested in spring when the foliage is still green. Coloured onions (yellow, pink and red) should be harvested in summer when the stems are completely dried and laid flat on the ground. Gently pull them out and let them dry for two to three days directly on the ground in the sun. Remove any excess dried soil by lightly rubbing them.

Storage: Onions can be stored for several months under good conditions. If the condition of the stems allows, you can braid them and hang the resulting bunches. Otherwise, cut off the leaves and store the onions in a dark, cool, dry, and well-ventilated place. Check beforehand that they have not been bruised to prevent rotting, which could contaminate the entire harvest.

Gardening tip: Alternate rows of onions and carrots to keep carrot fly and onion fly away. Additionally, onions thrive when planted alongside beets, strawberries, and lettuces.