Zébrune Onion - Vilmorin seeds - Allium cepa

The Onion Zebrune is a fusiform variety. It displays a beautiful bronze to coppery pink skin and a white flesh. Its taste is delicate and sits at the crossroads between an onion and a shallot. Sow from February to April for a harvest from August to September. It can be stored for several months.

The onion is a plant cultivated as a vegetable and 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 that has cylindrical and hollow stems and a floral scape. It is the fleshy bulb that is consumed, and sometimes the stems are used like chives. In a broader sense, the term 'onion' is used for all flowering bulbs. At the end of the second year, it produces an umbel flowering that will form the seeds. Some varieties produce aerial bulblets instead of flowers.

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.