Onion Rossa Lunga di Firenze

Botanical Name: Beta vulgaris

Approx 300 seeds

Availability: In stock

$4.40

Details

A famous and much loved variety with highly versatile and attractive, elongated pink bulbs that can be picked young as salad onions or left to mature for a more pungent flavour. An essential ingredient of the popular Italian ‘Spring vegetable risotto’.

How To Grow

Sow in a prepared seed bed or direct into pots or containers in a sunny position.Sow thinly in rows 25cm (10in) apart covering lightly with 5mm (¼in) of fine soil. Firm gently and keep moist. Seedlings appear 14-21 days. Generally no thinning is needed. Keep moist and weed free. For continuity sow every 4-6 weeks.

When To Plant

Spring to early Summer.

Sow

Summer

Soil Type

sunny position

When

Spring to early Summer.

Where

In a prepared seed bed or direct into pots or containers in a sunny position.

How Sow

Sow thinly in rows 25cm (10in) apart covering lightly with 5mm (┬╝in) of fine soil. Firm gently and keep moist. Seedlings appear 14-21 days.

Care

Generally no thinning is needed. Keep moist and weed free. For continuity sow every 4-6 weeks.

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

Learn More

Recipe

Vegetable Paella

Vegetable Paella

Ingredients

  • 1/4 cup olive oil
  • 5 cloves garlic, minced
  • 1 large onion or 2-3 small ones (such as Onion Rossa Lunga), chopped
  • 1 litre vegetable stock
  • 2 cups short grain rice
  • 1 punnet cherry tomatoes
  • 1 red capsicum, cut into strips
  • 1/2 green capsicum, cut into strips
  • 1 cup peas
  • 6 artichoke hearts – see note
  • ½ cup kalmata olives
  • 1 lemon plus lemon wedges, to garnish
  • Coriander, to garnish

Instructions

  1. Note: If you are using fresh artichokes, trim tops of leaves and cut off bottom stem. Cut artichokes in quarters, length-wise. Sprinkle the artichoke hearts with a few drops of lemon juice. If you are using canned artichokes, open and drain the artichokes.
  2. Heat oil in a pan and sauté the onion and garlic until translucent.
  3. Heat vegetable stock in a separate saucepan until simmering.
  4. Pour rice into pan and cook for 3 minutes, stirring. Add the capsicums, artichoke hearts and tomatoes and cook for a further 3 minutes.
  5. Add hot stock to the pan and simmer for 20 minutes or until tender and the liquid has nearly been absorbed. Stir in the peas and olives.
  6. Continue cooking until the liquid has been absorbed and the rice is tender. If needed add extra stock.
  7. Garnish with lemon wedges and coriander.
The Garden Patch