Rossa di Toscana Onion - Allium cepa

'Rossa di Toscana' onion is an early Italian variety that produces large, round, flattened bulbs with dark red skin and mild, crunchy flesh—it is a good storey. Sow in spring and harvest in summer.

The onion (Allium cepa) is a popular herbaceous biennial vegetable (grown annually) in the Fabaceae family alongside chives, garlic, and leeks. It is grown for its edible bulb and occasionally for its stalks. It is considered native to central Asia, where it has been consumed for over 6,000 years. Traces of onions have also been found in Ancient Egyptian tombs. The Romans introduced them to Western Europe much later, then to the Americas, during Christopher Columbus's second voyage.

Bulb onions can be grouped into three main categories based on the colour of their bulb:

- Yellow onions: sweet flavoured, generally the best type for storing and cooking

- White onions: fairly mild-flavoured, perfect for eating raw

- Red onions: sharp yet sweet flavour and bright colour, delicious grilled, in salads or sandwiches

Spring onions are regular bulb onions (often white) harvested early when the bulbs are still immature. If harvested before bulbing, they will usually be referred to as green onions. Scallions are cultivars selected to produce a long, slender white shank rather than a bulb. Bunching or Japanese onions are a different species altogether (Allium fistulosum). All are fairly similar in flavour and can be substituted in recipes.

Onions are an excellent source of minerals and vitamins A, B and C. They are known for reducing "bad" cholesterol and lowering blood pressure. They develop a sweeter flavour and are easier to digest when cooked. To avoid eye irritation when preparing onions, peel or chop them under the tap or in a bowl of water.

Harvesting: Harvest spring onions… in the spring when the leaves are still green. Mature bulb onions are harvested in the summer when the tops are entirely dried and folded. Gently lift the bulbs, brush off any excess soil and leave them to dry in the sun for 2-3 days.

Storage: Onions will be kept for several months in the right conditions. Cut off the leaves and store the onions in a dark, cool, dry and airy place. If the leaves are strong/long enough, they can be braided together to form attractive bunches and hung from the ceiling. Before storing, check for bruising, as it only takes one rotten bulb to contaminate the whole crop.

Good to know: onions and carrots are excellent companion plants as onions repel carrot fly. Onions can also be successfully grown alongside beets, strawberries and lettuce. Avoid growing onions too close to members of the Fabaceae family.