This old Italian heirloom is commonly used in Italy for pinzimonio, a colorful mixture of raw vegetables served with a separate bowl of olive oil, vinegar, and salt. Use this colorful, torpedo-type, young red onion in almost any dish requiring onions. Hard to find in grocery stores, so grow it at home! This packet sows up to 8 feet.
When to sow outside: 4 to 6 weeks before your average last frost date, or as soon as the soil temperature reaches 45°F, ideally 60°-85°F, and every 2 to 4 weeks recommended for continuous production.
In mild climates, sow in fall for spring harvest.
When to start inside: 8 to 10 weeks before your average last frost date; transplant 4 to 6 weeks before your average last frost date.
