Yellow Onion Paille des Vertus - Allium cepa

The Yellow Straw of Virtues Onion is a productive and hardy variety, producing large semi-flat yellow onions with firm, white flesh. This variety is well-suited for winter storage. Plant the bulblets from February to April (or in autumn for mild climates) and harvest the onions in July and August.

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

There are three groups of onions, based on the colour of the bulb:

- The white onions, which are early varieties, cooked or pickled in vinegar,

- The yellow onions, which are storage varieties, often consumed cooked (in soups, pissaladières, or accompanied by cheese or charcuterie),

- The red onions, which are usually consumed raw in salads.

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 peel it under running water, in a basin of water, or wear swimming goggles!

Historically, onions originated in Central Asia, where they have been consumed for over 6000 years. They were also found in the tombs of the pharaohs as provisions. Their therapeutic and gustatory virtues were already recognised. The Romans later introduced onions throughout Western Europe. 

Harvesting: White onions should be harvested in spring when the foliage is still green. Coloured onions (yellow and red) should be 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 dry 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 avoid rotting, which could contaminate the entire harvest.

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