Onion Stuttgarter Rieser organic seed - Allium cepa

The 'Stuttgarter Onion' is a traditional German variety, also known as 'Stuttgarter Rieser'. The plant produces large, slightly flattened yellow onions, covered with a golden skin, with a fairly mild and slightly sweet flavour, to be enjoyed raw or cooked. It is an early variety that offers a good yield and is well-suited for winter storage. It is also resistant to certain diseases. Sown from February to April (or in autumn in mild climates), to be harvested in July-August.

Cultivation of the onion (Allium cepa) dates back to ancient times, with traces of its abundant use among the Egyptians, who appreciated it for its culinary and medicinal qualities. Introduced to Europe in the Middle Ages, the onion has become an essential ingredient.

The 'Stuttgarter Riesen Onion', also known as 'De Stuttgart' or 'Giant Stuttgart Onion', is an old variety originating from Germany. This variety was developed by breeders from the German company "Replacement Mauser Quedlinburg" and registered in the State Register of Russia in 1995.

Its bulb flavours many dishes: charcuterie, sauces, broths, omelettes, and many more. It is also enjoyed stuffed, in cream, in soup, in pie, fried, or in fritters. Raw, it enhances salads and marinades, while small onions can be pickled in vinegar. In addition to its culinary uses, the onion offers health benefits thanks to its antiseptic, bactericidal, diuretic, and stimulating properties. It is rich in vitamins (A, B1, B2, B5, C, E, PP) and essential minerals such as calcium, iron, fluoride, and magnesium.

To succeed in its cultivation, a supply of well-decomposed compost (about 2 kg per square metre) is recommended at the beginning of spring. However, nitrogen inputs, which the onion does not tolerate, should be avoided.

The harvest of young onions takes place between April and June, depending on the needs. At full ripeness, the onions are pulled up and left to dry in the sun for two days before being stored. Mature onions can be stored for several months in a dry and airy place, while young onions only keep for a few days in the fridge.

The onion prefers light and well-drained soils, dislikes stagnant moisture, and overly clayey soils. To prevent fungal diseases such as mildew, treatment with Bordeaux mixture can be considered. Simple maintenance and suitable conditions will ensure a generous and tasty harvest.