Large, round, white skinned and fleshed bulb onions for storing through the autumn and winter. Delicious sliced and added to salads or used for all cooking purposes.

Early sowings in trays can commence in January to February under heated glass to plant outdoors in late April or May. Outdoor sowings can be made in a prepared seedbed in a sunny, sheltered site during March to April. Sow thinly, 13mm deep, in drills 30cm apart. Lightly cover the seeds with soil, firm gently and water if soil is dry.

Thin or transplant seedlings about 5cm apart for smaller bulbs or 10cm for larger bulbs. Water as necessary and keep weed free.

Harvest bulbs in August to September after the leaves have fallen down and dried. Lift bulbs and allow to dry in rows on the soil for 7 to 10 days. Then store in a cool, well-ventilated, dry shed or room in onion nets, ropes or trays.

Serving suggestion - Stuffed Onions. Boil whole bulbs in their skin. Cool. Slice off tops and bases, peel skins, remove centres for chopping finely, adding crushed garlic, pre-grilled pancetta and diced bread. Add parmesan and parsley. Stuff onions and bake till golden.