Onion Rossa Lunga di Firenze
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
Soil Type
Delivery & Returns
Delivery
We have a tiered postage charge system depending on the type of products you order, your location and the value of your order, please refer to our Postage Charges page for full details.
Refunds
All goods we sell must be of acceptable quality and fit for the purpose they are sold for. If your seeds or bulbs do not grow for whatever reason we will happily provide you with a replacement. For all other products, please contact our head office through our contact us page. Please note we are not required to give refunds for change of mind or under any other circumstances.
Support
All of us at Mr Fothergill's genuinely care for our customers and insist that the quality of all our seeds, bulbs, garden equipment and level of customer service are of the highest standards - we want you to enjoy shopping with us. However, we are only human and very occasionally things can go wrong with the picking or delivery process. Please rest assured that, on the rare occasions where this proves to be the case, we will always do our very best to put things right. Please contact us if you require support.
Recipe
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
- 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.
- Heat oil in a pan and sauté the onion and garlic until translucent.
- Heat vegetable stock in a separate saucepan until simmering.
- Pour rice into pan and cook for 3 minutes, stirring. Add the capsicums, artichoke hearts and tomatoes and cook for a further 3 minutes.
- 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.
- Continue cooking until the liquid has been absorbed and the rice is tender. If needed add extra stock.
- Garnish with lemon wedges and coriander.
Our Guarantee
Quality is paramount to our business, our seeds and bulbs undergo germination and growth tests before being offered for sale to ensure they comply with our strict quality standards. Through this knowledge we guarantee that all of our seeds and bulbs will grow, providing peace of mind that if they do not grow we will send you a replacement.
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