A favourite of growers and chefs for many years. These large bronze onions are easy to store and last several months after harvesting. They have a mild pleasant flavour and the crisp whiteness of the flesh makes them very attractive to use raw in salad dishes.
Harvesting should be on a bright dry day and excess soil should be cleaned from the bulbs. Bulbs should be left out to dry on a bed of soil where they can be air dried for a few days. To store your onions over the winter, they should be cured for 3 – 4 weeks, by hanging them in a well aired place in mesh or string bags.
