ONION – AILSA CRAIG
An old-fashioned heritage variety that is as useful as it is delicious. The plants can be harvested young & eaten as salad onions, up to when the bulbs begin to develop. The green tops in time become tough and inedible, though by then, the plants have produced large, mild-tasting bulbs that are ideal for cooking & using raw in salads.
Sow seeds in a good seed compost, just covering the seeds with compost. Higher temps may prevent germination. Transplant seedlings when 3.6cm high into 9cm pots. Making sure the tiny bulb is not covered. When well-rooted plant out in early spring at 38cm apart in a sunny spot in a rich fertile soil with a dressing of fertilizer applied just before planting. Keep the soil moist during dry spells. As the leaves start to yellow bend over the tops leave 14 days then lift and store when thoroughly ripened.
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