An attractive, unusually shaped long red Italian onion from Tuscany. Sweet-fleshed and ideal raw in salads or for use in casseroles etc. Stores well.
Sow maincrop onions March-April outdoors, and thin early. For very large onions sow December-early January and transplant seedlings in spring. To store – lift and allow to dry in full sun, and hang in ropes in cool airy conditions. (24 weeks maturity.)