Keravel pink Onion - Allium cepa

The 'Keravel' pink onion, a variety approved by the Roscoff onion association, is of excellent taste quality. It produces onions with a pink skin and flesh. Plant the bulblets from February to April (or in autumn for mild climates) and harvest the onions in July and August.

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 mainly cultivated for its bulb and sometimes for its stems, which are consumed like chives.

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

- white onions, early varieties, consumed in vegetable gardens for example or pickled in vinegar

- yellow onions, for storage, often consumed cooked (in soups, pissaladières, or as accompaniments to cheese or charcuterie),

- red onions, usually consumed raw in salads.

There are also pink onions, less common, like the ''Keravel' 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 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. Their presence is also noted in the tombs of pharaohs, where their therapeutic and gustatory virtues were already recognised. The Romans later introduced onions throughout Western Europe. It is also worth noting that Christopher Columbus introduced onions to the Americas during his second voyage.

Harvesting: White onions are harvested in spring when the foliage is still green. Coloured onions (yellow and red) are harvested in summer when the stems are completely dry and lying flat on the ground. Gently pull them out and leave them to dry for two to three days on the ground in the sun. Remove the 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 it, you can make a braid and hang the obtained bunches. Otherwise, cut the leaves and store the onions in a dark, cool, dry, and well-ventilated place. Check beforehand that they have not been bruised to avoid rotting, which could contaminate the entire harvest.

A Gardener's Tip: alternate rows of onions and carrots to keep carrot flies and onion flies away. Additionally, onions thrive in the company of beets, strawberries, and lettuces.