Onion Paris Silverskin - Allium cepa seeds

The Paris Silverskin white onion will produce small white bulbs with a mild flavour. This fast-growing variety is sown in spring and harvested during summer.

The onion is a plant cultivated as a vegetable and a condiment. It is the fleshy bulb that is consumed, sometimes the stems in the case of chives.

There are 3 groups of onions, distinguished by the colour of the bulb:

white onions, early varieties, consumed in vegetable gardens for example or pickled in vinegar,

yellow onions, for storage, often consumed cooked (soups, pissaladières, compotes as accompaniments to cheese or charcuterie),

red onions, usually consumed raw in salads.

Onions are rich in vitamins A, B, C and minerals, often more digestible and sweeter when cooked. To avoid crying while cutting an onion, you can peel it under running water, in a basin of water, or wear swimming goggles!

Onions originate from Central Asia where they have been consumed for over 6000 years. They were present in the tombs of the pharaohs as a food supply. Their therapeutic and gustatory virtues were already recognised. The Romans later introduced onions throughout Western Europe. It is also worth noting that Christopher Columbus introduced onions to the Americas during his second voyage.

Harvesting: White onions are harvested in spring when the foliage is still green. Coloured onions (yellow and red) are harvested in summer when the stems are completely dried and bent to the ground. Gently pull them out and let them dry for two to three days on the ground in the sun. Remove excess dried soil by lightly rubbing them.

Storage: Onions can be stored for several months under good conditions. If the condition of the stems allows, you can make a braid and hang the resulting bunches. Otherwise, cut the leaves and store the onions in a dark, cool, dry, and well-ventilated place. Check beforehand that they have not been bruised to avoid rotting, which could contaminate the entire harvest.

The gardener's tip: alternate rows of onions and carrots to keep the carrot fly and onion fly away. Additionally, onions thrive in the company of beets, strawberries, and lettuces.