Red Onion Pâle de Niort - Allium cepa

The Niort Roja Onion - pale red - is an early and productive variety of red onion. It produces copper-coloured bulbs with white flesh and purple-red inner layers. It is perfect for use as a spring onion and can be consumed as it is harvested. Sowing from February to May, and then from August to September. Harvest from April to September.

The cultivation of onions dates back to ancient times. They were widely used by the Egyptians. They arrived in Europe during the Middle Ages. The bulb is used to enhance charcuterie, sauces, broths, and omelettes. It can also be stuffed, used in cream-based dishes, soups, tarts, fried, or made into fritters. It can also be used raw as a condiment in salads and marinades, and small onions can be pickled in vinegar. Onions have antiseptic, bactericidal, diuretic, and stimulant properties, and contain vitamins (A, B1, B2, B5, C, E, PP) and minerals (calcium, iron, fluorine, magnesium).

Harvest: Between April and June, young onions are harvested as they are needed and as they develop. When fully ripened, the onions are pulled out and left to dry in the sun for 2 days before being stored.

Storage: Pale red Niort mature onions are consumed as they are harvested. Young onions can be stored for a few days in a cool place.

Gardener's tip: Onions dislike humidity and heavy soils.