Onion 'Red Long of Tropea'
Onion 'Red Long of Tropea'
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Allium cepa
These Italian heirloom onions are slightly elongated with delicate, thin skins. Traditionally grown in Mediterranean regions of Italy and France, they are harvested only in midsummer for fresh use and do not cure for long-term storage.
Wonderful baked whole with a roast, one chef described them as adding an amazing umami quality to braised lamb shanks. Umami, meaning "essence of deliciousness" in Japanese, is the rich, savoury taste that adds depth and complexity to food.
Roasted, raw in salads and salsas, braised over fire, pickled or made into onion jam, this onion's sweet, savoury flavour shines despite its poor storage qualities. We sow in late winter in multicell trays, transplant in September and harvest with green tops in late November.
Certified Organic
SEED COUNT: 200, 1000 approx.
Germination: Lot#13M389 96% MAY 2026
PLEASE NOTE: We do not authorise the repackaging of our seed without written permission
Seed Raising, Growing and Harvest Information
| Plant Type | Site | Spacing | Height | Sowing Depth |
Days to Germination |
Days to Maturity |
|---|---|---|---|---|---|---|
| Hardy Annual |
Full Sun | 3-5 seed per cell 10cm apart in rows 40cm apart |
50cm | 6-10mm | 5-12 days @ 17-27 degrees |
90 days |
DIRECT SOW - Plant seed 6-10mm deep, 3-5 seeds every 10cm in rows 40cm apart during July, August or early September in prepared, well-draining soil. Thin to 5 or 6cm apart using the thinning’s as scallions. Or sow in bunches for easier harvest.
TRANSPLANT - Days to maturity are from direct seeding, subtract 1-2 weeks if transplanting. Start transplants 10-12 weeks before planting date. Sow thickly in flats or 1” cells, in bunches for easier harvest. We have had good results planting multi cells spaced wider in the field.
NOTES - Onions compete poorly with weeds. Cultivate regularly to control weed pressure.
HARVEST - For fresh eating, onions can be harvested whenever they reach desired size. Storage onions can be harvested when 80% of the tops dry up and flop over. Pull bulbs from ground and cure in an airy, shaded place for two weeks at 22-25°F and 80% relative humidity.
STORAGE - Cool slowly, and store at steady temperatures. Rapid cooling followed by a sudden warm period might break dormancy and cause onions to sprout. Optimal storage is at near freezing temperatures at 65-70% relative humidity.
