The traditional Italian 'spring onions' an essential ingredient for salads throughout the season. Best pulled small before bulbing develops.

Usually eaten raw in salads. these salad onions are sown in succession outdoors from March to August for spring to autumn pulling, and in September to overwinter. Sow quite thickly in broad drills, 13mm deep, allowing about 25cm between rows.

Do not thin. Soil must be very fertile, moisture retentive and weed free.

Water regularly during hot, dry conditions./p>

Serving suggestion - Grilled Spring Onions. Wash and trim. Place on foil. Squeeze with lime juice, sprinkle with thyme, tarragon or rosemary. Seal and grill.