Onion growers in Parma, Italy were elated with the 1896 introduction of 'Dorata di Parma' or "Golden of Parma" as it translates. This heirloom is not only sweet and mild, but has more complex onion flavor. It stores an incredibly long time, lasting until the following harvest in some cases. Over time in storage, the flavor becomes more pungent. Long day onions, like 'Yellow of Parma', grow largest in the north, above the 37th parallel, where summer days are longest.
• Botanical Name: Allium cepa
• Days to Maturity: 110 days
• Family: Alliaceae
• Native: Exists only in cultivation
• Hardiness: Biennial grown as an annual
• Variety Information: Mild, sweet medium-sized onion, up to 1 pound. Stores up to 12 months.
• Type: Long-day onion
• When to Sow Outside: 4 to 6 weeks before your average last frost date, or as soon as soil can be worked; when soil temperature is at least 45°F.
• When to Start Inside: RECOMMENDED. 10 to 12 weeks before your average last frost date. Transplant outdoors 4 to 6 weeks before your average last frost date. The earlier the start, the bigger the bulb. Ideal soil temperature is 60°–85°F.
• Days to Emerge: 7–15 days
• Seed Depth: ¼"
• Seed Spacing: A group of 2 seeds every 4"
• Row Spacing: 12"–16"
• Thinning: When 2" tall, thin to 1 every 4"
• Harvesting: When onion tops have fallen over and turned yellow or brown, they are ready for harvest. Harvest in the morning, lifting onions with a garden fork. Dry them in the garden in the sun for 2 to 3 days, lightly covering the bulbs with straw, or the tops of other onions to prevent sunscald. Cure onions for 3 to 7 days in a dry area with good air circulation. Once dry, cut the roots to 1/4", and the greens to 1" to create a seal, preventing decay.