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Red/pink onions from Tropea in Southern Italy have been famous for centuries. These elongated bulbs with pinkish skin are great for eating raw and also for mkaing onion jam.
They will keep for a few months. Direct seed or transplant in spring. Thin to 10cm apart in rows.
Red/pink onions from Tropea in Southern Italy have been famous for centuries. These elongated bulbs with pinkish skin are great for eating raw and also for mkaing onion jam.
They will keep for a few months. Direct seed or transplant in spring. Thin to 10cm apart in rows.