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Organic Robelja Onion - Ferme de Sainte Marthe seeds

Allium cepa Robelja
Onion, Common onion, Garden onion

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More information

A semi-late variety, to be harvested in summer, hardy and with good storage potential. This vegetable and culinary plant is cultivated for its large, slightly flattened, red bulbs, its firm and thick flesh, and is used raw or cooked in many dishes. Sowing from February to April for a harvest 3 months later.
Ease of cultivation
Beginner
Height at maturity
30 cm
Spread at maturity
20 cm
Soil moisture
Moist soil
Germination time (days)
8 days
Sowing method
Direct sowing, Sowing under cover
Sowing period February to April
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Flowering time June to September
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Harvest time July to September
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Description

The 'Robelja' Onion is a semi-late variety, harvested in summer, hardy and good for storage. This vegetable and culinary plant is cultivated for its large, slightly flattened, red bulbs, its firm and thick flesh, and is used raw or cooked in many dishes. Sowing from February to April for a harvest 3 months later.

The onion is an herbaceous plant that produces a single bulb topped with hollow, cylindrical stems. It belongs to the Liliaceae family, like garlic, shallots, and chives. The onion is primarily cultivated for its bulb and sometimes for its stems, which are consumed in the same way as chives.

There are three groups of onions, distinguished by the colour of their bulbs:

- the white onions, which are early varieties, consumed while young in stir-friess or pickled in vinegar,

- the yellow onions, which are storage varieties, often consumed cooked (in soups, savoury pastries, or as preserves accompanying cheese or charcuterie),

- the red onions, which are usually consumed raw in salads or cooked.

There are also less common pink onions, such as the 'Roscoff' pink onion.

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

Historically, onions originate from Central Asia, where they have been consumed for over 6000 years. They were also found in the tombs of the pharaohs as provisions where their therapeutic and gustatory virtues were already recognised. The Romans later introduced onions throughout Western Europe. It is worth mentioning that Christopher Columbus introduced onions to the Americas during his second voyage.

Harvesting: White onions should be harvested in spring when the foliage is still green. Coloured onions (yellow, pink and red) should be harvested in summer when the stems are completely dried and laid flat on the ground. Gently pull them out and let them dry for two to three days directly on the ground in the sun. Remove any 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 braid them and hang the resulting bunches. Otherwise, cut off the leaves and store the onions in a dark, cool, dry, and well-ventilated place. Check beforehand that they have not been bruised to prevent rotting, which could contaminate the entire harvest.

Gardening tip: Alternate rows of onions and carrots to keep carrot fly and onion fly away. Additionally, onions thrive when planted alongside beets, strawberries, and lettuces.

Harvest

Harvest time July to September
Type of vegetable Bulb vegetable
Vegetable colour red
Size of vegetable Medium
Interest Flavour, Productive
Use Cooking

Plant habit

Height at maturity 30 cm
Spread at maturity 20 cm
Growth rate normal

Foliage

Foliage persistence Evergreen
Foliage colour medium green
Aromatic? Fragrant foliage when creased

Botanical data

Genus

Allium

Species

cepa

Cultivar

Robelja

Family

Alliaceae

Other common names

Onion, Common onion, Garden onion

Origin

Cultivar or hybrid

Annual / Perennial

Biennial

Product reference32741

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Planting and care

Soil preparation: Onions thrive and grow in all types of soils, preferably light and well-drained. The soil should not have received manure for at least a year. Onions fear excess nitrogen, so avoid planting them after green manure or vegetables from the Fabaceae family (beans, peas, fava beans). Rotate approximately every 5 years before growing onions again.

Spring sowing: Coloured onions (yellow, pink and red) and some early varieties of white onions are sown from February to April, directly in place (or in autumn if the climate is mild). Mark the sowing rows by stretching a string, spacing the rows 20 cm (8in) apart. Dig a furrow 2 cm (1in) deep and sow thinly. Close the furrow by lightly tamping with a rake. Moisten the soil immediately after. Germination takes about 18 days. When the plants reach 5 cm (2in) (about 2 months after sowing), thin out, leaving one plant every 10 cm (4in). Harvesting can then be done throughout the summer.

Autumn sowing: White onions are sown at the end of summer (August-September) in crates or trays. They will be transplanted into the ground either a month later in mild climates or at the end of winter around February. Allow 20 cm (8in) between rows and 10 cm (4in) within the row. White onions are then harvested in spring.

Regular tasks: Regularly hoe, especially at the beginning. No mulching to prevent rotting. Onions dislike moisture, so watering should be kept to a minimum, mainly during sowing and transplanting.

It is also possible to produce bulblets oneself: sow in March, then keep one plant every 2 cm (1in), harvest bulblets with a diameter of less than 2 cm (1in) in July, store them dry during winter, and plant them in the following spring.

 

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Seedlings

Sowing period February to April
Sowing method Direct sowing, Sowing under cover
Germination time (days) 8 days

Care

Soil moisture Wet
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Soil light
Exposure Sun, Partial shade
Soil pH Any
Soil type Silty-loamy (rich and light), 130

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