Onion - Red Brunswick

It is uncertain the exact location that the wild onion first originated. Some argue Iran, western Pakistan or Central Asia, but most agree onions have been cultivated for 7000 years. When settlers arrived from England and other parts of Europe to the Americas they brought onions with them, only to find that the natives already used onions in their cooking. Red Brunswick was first offered in 1870 as a mild, sweet, flattish red/purple onion with excellent storage capability. A reliable heirloom that can be harvested early on in the season like a bulbing spring onion before the bulb fully develops, or leave till the leaves start to die back before harvesting to store over the cooler months. One thing we find quite interesting, home grown onions are so much more palatable raw and do not bring classic “onion breath” the way store bought onions can.

Scatter sow seed into trays in May-August. Let grow to a good size with decent root growth, transplant out at 15cm diagonal spacing in fertile soil. Keep well watered to establish. Seedlings recover best if trimmed to 10cm on top and 5cm roots when transplanting.

100 seeds.