Golden ONION from Parma

Species: Onion
Latin name: Allium Cepa L.
Inscription in the European catalog under: Dorata di Parma - Pavese
Other usual name: Garden Onion
Variety: Golden from Parma
Family: Alliaceae, (Liliaceous)
Origin: Europe and Asia

Golden Onion from Parma: Late variety from Italy, with a large quite round bulb, and a golden papery skin. Provides a rich onion taste in dishes and salads, exellent choice for french onion soups.

Seed sowing: February to April
Harvest of onions: August to September
Height: -
Exposure: Sunny

Sowing instructions:

In areas of hard winters: Seed sowing in place of 1 cm depth and 30 cm in line from the end of February to April.
In areas of soft winters: Seed sowing in place of 1 cm in depth and 30 cm in line from mid-August to mid-September. Clear up every 10 cm. As soon as leaves start to turn yellow, cut back the foliage on the ground for a better exposure of the bulb to the sun which will concentrate the juice in the onion, as soon as the foliage is dry, you can start collecting and let them them dry for 8 to 10 days, don't forget to turn them if they dry on the grown. Cut leaves and roots, preserve onions from moisture in small cages.

Sowing distance: 10 cm to 30 cm
Minimum seed sowing temperature: 19°C to 21°C
Seed germination: 15 to 20 days
Nutritional value: 21 Kcal for 100 gr

Net weight of seeds: 4 gr =/+ 1000 seeds

All our seeds are sold with their sowing instructions.