Red Cipollini Onion

(Allium cepa) The perfect kabob onion.  Cipollini, Italian for "little onion", is a gourmet variety of onion known for its flattened shape, sweet flavor and thin, translucent skin.  Cipollini onions contain a higher concentration of residual sugar than most varieties and as such are often touted as one of the best varieties for roasting or caramelizing.  Intermediate/long-day variety.  Stores up to 4 months.  110 days to harvest.  50 seeds per pkt.

CULTURE:  Start indoors 8-12 weeks before last frost.  Sow seeds 1/4" deep in well moistened seed starting mix and cover with a plastic dome.  Set in a warm place and keep moist until germination has occurred (7-14 days).  Once most of the seed has germinated, remove the plastic top and give plants access to light (if not already) Trim tops down when they reach 4-5" to prevent them from becoming tangled.  After 4-6 weeks, transplant seedlings, either into the garden or into an intermediate container.  In new location, poke a 2-3" deep hole in the soil with a pencil, carefully tease apart seedling from tray and lower the seedling into the hole, burying 1/4" of stem.  Final spacing should be 2-3" between plants with rows 18" apart.  Fertilize regularly in spring and early summer.