(Allium cepa) Cipollini, Italian for "little onion", is a gourmet variety of onion known for it's 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.