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  • Onion Long Red Tropea 150 seeds

    $3.90

    Tropea Long Red Onion 150 Seeds 

    Allium cepa

    Sowing: Sow onion seed in the garden after all danger of frost has passed in spring and the soil is at least 55°F (13°C)—warmer is better. In warm-winter regions, plant onions outdoors in the fall. Start onion seed indoors 8 weeks before transplanting seedlings to the garden. Sow seeds in a warm, well-lighted location—in a bright window or under grow lights. Sow seeds 1/4″ (6 mm) deep in seed starting mix. Firm lightly and keep mix just moist. Seedlings emerge in 7-14 days at 60-85°F (16-29°C).

    Be sure to choose the correct variety for your day length. In the Northern Hemisphere, Southern gardeners should select Short Day varieties (10-12 hours of sunlight each day); Northern gardeners should select Long Day varieties (14-15 hours of sunlight each day); gardeners in between should select Intermediate Day varieties (13-14 hours of sunlight each day).

    Growing: Seedlings can be transplanted into the garden when they are 3-4” (7.5-10 cm) tall. Move seedlings to a sheltered place outdoors to “harden off” 1 week before transplanting. Space plants 3-5″ (7.5-13 cm) apart for bulb onions, 2-3” (5-13 cm) apart for scallions and bunching onions. Grow onions in compost-rich, well-drained soil, in full sun. Give onions regular water keeping the soil evenly moist. Do not plant onion family crops in the same place 2 years in a row.

     Harvesting: Bulb onions are ready for harvest 80-120 days after seeding, 30-40 days from sets (small bulbs). Harvest green onions when they are 6-8” inches (15-20 cm) tall. Hasten the harvest of bulb onions by bending stalks to the ground (called “lodging”) about 100 days after sowing, when the tops have begun to turn yellow and fall over. A few days later lift bulbs and allow to dry (“cure”) in the garden covered or indoors in a warm, dry place with good air circulation for 1-2 weeks. Then cut the foliage about 1” (2.5 cm) above the bulb and store in a cool, dry location.


    Red, sometimes called purple onion, heritage variety in southern Italy, medium to large, mild sweet flavour.

    full sun in rich well drained soil. Harvest after tops dry off and fall over, hang in a cool dry place.