This Italian heirloom has been available to gardeners since the late 1800s, but is hard to find in stores. The wine-colored, flattened globes are 1" high by 2"–3" in diameter. Their sweet flavor is delicious fresh or cooked—perfect for roasting and grilled kebabs.

Days to Maturity: 70 days

Family: Alliaceae

Type: Intermediate-day Cipollini storage onion. (Learn more)

Native: Exists only in cultivation

Hardiness: Biennial grown as an annual

Exposure: Full sun

Plant Dimensions: 2" to 3" round bulbs

Variety Info: Uniform, 2"–3" round bulbs with dark red rings.

When to Sow Outside: 4 to 6 weeks before your average last frost date, or as soon as soil can be worked; when soil temperature is at least 45°F.

When to Start Inside: RECOMMENDED. 10 to 12 weeks before your average last frost date. Transplant outdoors 4 to 6 weeks before your average last frost date. The earlier the start, the bigger the bulb. Ideal soil temperature is 60°–85°F.

Days to Emerge: 7–15 days

Seed Depth: ¼"

Seed Spacing: A group of 2 seeds every 4"

Row Spacing: 8"–12"

Thinning: When 2" tall, thin to 1 every 3"

Harvesting: When onion tops have fallen over and turned yellow or brown, they are ready for harvest. Harvest in the morning, lifting onions with a garden fork. Dry them in the garden in the sun for 2 to 3 days, lightly covering the bulbs with straw, or the tops of other onions to prevent sunscald. Cure onions for 3 to 7 days in a dry area with good air circulation. Once dry, cut the roots to 1/4", and the greens to 1" to create a seal, preventing decay.