Italian Red of Florence Bunching/Scallion Onion Seeds

Heirloom

#0147
This packet sows up to 8 feet.
Availability: In Stock
This old Italian heirloom is commonly used in Italy for pinzimonio, a colorful mixture of raw vegetables served with a separate bowl of olive oil, vinegar, and salt. Use this colorful, torpedo-type, young red onion in almost any dish requiring onions. Hard to find in grocery stores, so grow it at home!
$1.99 1 gram

Botanical Name: Allium cepa

Days to Maturity: 60 days

Family: Alliaceae

Native: Exists only in cultivation

Hardiness: Biennial grown as an annual

Variety Information: Italian 'Red of Florence' is a torpedo-type, dark-red bulbing onion with mild, sweet flavor; a rare Italian heirloom. Elongated shape as a bunching onion, but given space and time will eventually form a bulb.

Type: Bunching/Scallion (Learn more)

Attributes: Good for Containers

When to Sow Outside: 4 to 6 weeks before your average last frost date or as soon as the soil temperature reaches 45°F, ideally 60°–85°F, and every 2 to 4 weeks recommended for continuous production. In Mild Climates, sow in fall for spring harvest.

When to Start Inside: 8 to 10 weeks before your average last frost date; transplant 4 to 6 weeks before your average last frost date.

Days to Emerge: 10 –15 days

Seed Depth: ¼"

Seed Spacing: ½"

Row Spacing: 12"

Thinning: Not necessary unless thicker bulbs are desired

Harvesting: For repeated harvests of bunching onion greens, clip plants about an inch above the soil surface, and they will regrow. After cutting, apply fertilizer that is higher in nitrogen than phosphorus and potassium to encourage rapid regrowth. Bunching onions of the species Allium cepa can also form a bulb if given the time and space. To grow bulbs, harvest entire plants, leaving 3"-4" of space between the plants you want to remain and produce bulbs.

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Italian Red of Florence Bunching/Scallion Onion Seeds Reviews

1 review
Foolproof and Plentiful
Review star icon Review star icon Review star icon Review star icon Review star icon Aug 15, 2019
This is the second year I've planted these Italian red onions. They are easy to plant, cultivate, and very prolific. Once harvested, they store in the frig for a long time. They are great for cooking or adding raw to salads and slaws. Love these onions!
Jean Dempsey