White Onion Tonda Musona

The Tonda Musona white onion is an early variety that is resistant to cold and produces white bulbs with excellent flesh. Recommended for early crops, this variety is sown at the end of summer for harvest the following spring.

The onion is a plant cultivated as a vegetable and a condiment. People consume the fleshy bulb, and sometimes the stems, like chives.

There are three 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, are often consumed in cooked foods (soups, pissaladières, compotes as accompaniments to cheese or charcuterie).

Red onions are usually consumed raw in salads.

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

Historically, onions originated in Central Asia, where they have been consumed for over 6000 years. Their presence is also attested in the pharaohs' tombs as a source of sustenance. 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 thoroughly 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 obtained 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 prevent rotting that 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 like the company of beets, strawberries, and lettuce.