The onion (Allium cepa) is one of the oldest and most widespread vegetables in the world, grown for its aromatic bulb.
The onion (Allium cepa) is one of the oldest and most widespread vegetables in the world, grown for its aromatic bulb. The bulb, made up of overlapping fleshy leaves, has a characteristic taste and smell due to its sulphur compounds. It is used endlessly in the kitchen — raw, sautéed, roasted or pickled — as the basis of countless dishes. The plant prefers sun and fertile, well-drained soils, and is grown from seed, sets or transplants. Beyond its culinary value, the onion is also recognised for supporting immunity.
Sowing method: Under cover (cold frame, greenhouse or tunnel)
Transplant age: 50–60 days
Transplanting: Yes
Where it grows: Open ground · Tunnel / greenhouse · Pot min. 15 L
Row spacing: 30 cm
Thin to: 10 cm
Trim the seedling leaves by a third before planting — it establishes better.
Stop watering 2–3 weeks before harvest for better keeping.
| Exposure | Soare |
|---|---|
| Life cycle | Anual |
