Rouge foncé de Brunswick Red Onion - Allium cepa

The Brunswick Dark Red Onion forms dark purple, slightly flattened spherical bulbs with a fig-like appearance. Very hardy and late-maturing, it is easily grown in regions north of the Loire River. With its beautiful color, this onion is unmatched in enhancing the taste and color of all types of composed salads. Its flavor is both subtle and pungent, and when picked young and still green, it can be used in confits or pickles and pairs perfectly with cold meats. It can be consumed raw or cooked. You can sow the Brunswick Dark Red Onion from late February to April and harvest it in August and September. As it can be stored for several months, you can enjoy it for a long time.

The onion is a plant cultivated as a vegetable and a condiment. It can be consumed raw, cooked, or pickled. It is used in salads, soups, pissaladières, or cooked with cheese or charcuterie. The onion is a biennial herbaceous plant with cylindrical, hollow stems and flower stalks. The fleshy bulb is consumed, and sometimes the stems are used like chives. The term "onion" is also used for all flowering bulbs. In the second year, it produces umbel-shaped flowers that will form seeds. Some varieties do not produce flowers but instead produce aerial bulblets.

There are around 900 species of onions, which are commonly categorized by color: white, yellow, red, pink, or green. The onion is native to Central Asia, where it has been consumed for over 6000 years. Its presence is also documented in the tombs of pharaohs as a food supply. Its therapeutic and gustatory virtues were already recognized. The Romans later introduced the onion to Western Europe. It is worth noting that Christopher Columbus introduced the onion to the Americas during his second voyage.

This vegetable, rich in sulphurous compounds, causes tears when cut. It is these same compounds that are responsible for its hypoglycemic properties. Among other properties, the onion is known to reduce cholesterol levels in the blood and lower blood pressure. Rich in vitamins A, B, C, and minerals, it is often more digestible when cooked and develops a sweeter taste.

Harvesting: To keep your onions for as long as possible, it is necessary to harvest them under good conditions. First, make sure you have two to three days of good weather ahead. Onions are ready to harvest when the stems are completely dried out and lying on the ground. Gently pull them out and let them dry for two to three days on the ground in the sun. Afterward, remove the excess dried soil by lightly rubbing them. Spring sowings are harvested in July-August to be consumed in autumn and winter. Autumn sowings are harvested in March to be consumed in spring and summer.

Storage: If the condition of the stems allows, you can braid them and hang the bundles. Otherwise, place your onions on racks in a dark, cool, dry, and well-ventilated place to prevent them from rotting. Check beforehand that they have not been bruised to avoid rot that could contaminate your entire harvest. If the storage location is too warm, the onions may start to sprout. They can be stored for 5 to 7 months under good conditions. Of course, you can also consume your onions as you need them. Fresh onions are even better. In this case, the fresh leaves are also edible.

Gardener's tip: Associate your onions with carrots. Onions repel carrot flies, while carrots moderate attacks from onion flies. Onions like the company of beets, strawberries, and lettuces. However, they hinder the growth of broad beans, peas, and beans.